Flat Apple Pie with Perfect Pie Crust

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Great, Made this twice and the family love's it. I put it in a pie plate and fold it over for no mess. Add a little fresh grated nutmeg for extra flavor, simple and tasty!

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Yummo!! I put the pies in pie plates and they turned out great. loved the filling and the crust was very good. Thanks Ree!

Lurky Carol

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I've only tried this once and without much success. The filling ran out every side of the crust so there was no just slicing an going out the door. I have a tried and true pie crust recipe I got from a neighbor many years ago. You can't over work it so I've always had great luck. Whatever amount of flour you use, i.e. 2 cups, you then use half that much shortening, i.e. 1 cup, then half as much ice water, i.e. 1/2 cup with 1/2 tsp.. of salt. It will be extremely gooey, but you turn it out on a floured board, sift flour over the top and start to roll, turn, roll, turn, adding more flour if needed (you will until you have the size you want. Bake as you would any other crust. It is flaky and wonderful. Try it.

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Every time I make this it's a big mess. The saucy stuff ooozes out and all over the place. The first time my house filled with smoke because it all dripped in the bottom of the oven. What am I doing wrong? I'm following the directions exactly.

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I've made this recipe several times since watching Ree make it. This is such a great idea. So easy and I do as Ree did...I just cut it and let the hubby and kids grab as they go. It's such a tasty recipe. And I come from a long line of country pie making women!! Way to go!! This is a keeper!

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I thought the recipe for the pie filling was amazing. I've been making apple pie for years but this will be my new pie filling recipe. I did not make the crust. I used a premade refrigerator crust. I made two flat pies. As with other reviewers, my filling leaked out of the crust. Next time I will increase the oven temp to 425 for 15 minutes, then reduce to 375 for remainder of time. This may allow the crust to set faster. I'll let you know.

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I"ve always made the dough that calls for flour, shorting, salt and ice water.....But not no more, by now on it will be this one....the Flat Apple Pie was really good ...I will be making this again.

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I saw the show and liked the idea of the rustic-looking piecrust. I made the crust per the recipe but used a canned pie filling. With so much butter and shortening, plus an egg, it had a very high fat content. The dough was difficult to work with and easily tore when trying to place on the baking sheet. The end result was a crust that I would describe as "crumbly," not "flaky." I also thought it was tasteless. I will go back to my dependable recipe for piecrust which uses just 4 ingredients: flour, shortening, salt and cold water. I loved the episode but not this recipe. Sorry.

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Very good recipe! The filling is delicious and the rich, buttery crust is to die for. I simply baked my pie in a pie pan and folded the crust over to keep a rustic feel.

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Great tasting pie crust! I used two 10 inch glass pie plates, with applea in one and a triple berry mixture in the other. I folded the excess dough in pleats over the fruit with the middle exposed for dotting with buttter. The pie plate a perfect size and contained any juices with the pie. I cut it like a traditional pie. The look of the pie was definitely home made and. It tasted as good as it looked. I think the pie plates work better than the cookie sheet. Also, i rolled out cold pie dough between 2 sheets of parchment paper. It just peeled right off and I placed it in the pie plate. Then I peeled off the top and it as ready for the filling.