A Taste of Fall with The Pioneer Woman’s Flat Apple Pie
From the first signs of golden-yellow leaves and slowly falling temperatures, I had visions of grandeur for the fall season. I was going to make the most of my favorite months this year and my big plans included, but were not limited to—sipping warm apple cider by the fireplace, getting lost in a corn maze, driving aimlessly along winding roads to view the magnificent foliage, carving funny faces in unsuspecting pumpkins, bumping up and down on a hayride, and of course, picking apples in a sprawling orchard. I am saddened to say that it is the last week of October and I have done none of these things (though I did drink cold apple cider from my fridge while munching on some Entenmann’s apple cider donuts!).
To console myself from this epic fall failure, I cracked open one of my favorite cookbooks last night and turned to a recipe I’ve been meaning to try all year: The Pioneer Woman’s Flat Apple Pie. I already had her Perfect Pie Crust sitting in my freezer (we make her delicious Chicken Pot Pie a lot in my house!), so the rest was easy. In less than an hour, my entire home was filled with the most incredible apple-cinnamon aroma that lasted late into the night. And the combination of buttery, melt-in-your mouth crust and tangy-sweet apples somehow made up for all of my missed fall plans—even that apple picking trip! So try it for yourself with a heaping scoop of vanilla or cinnamon ice cream. This amazing recipe is a fall treat that can be enjoyed any time of year!
Flat Apple Pie
Makes 2 Pies
- 5 peeled and sliced Granny Smith apples
- 2 tablespoons all-purpose flour
- Juice of ½ lemon
- ½ cup granulated sugar
- ½ cup firmly packed brown sugar
- ¼ teaspoon salt
- 1 recipe Perfect Pie Crust (below; makes 2 crusts)
- 4 tablespoons (½ stick) butter
1. Preheat the oven to 375ºF. In a large bowl, stir together the apples, flour, lemon juice, granulated sugar, brown sugar, and salt. Set aside.
2. Roll out two pie crusts into large circles. Place the circles on large baking sheets.
3. Place half the apple mixture on one crust and the other half on the other crust.
4. Fold over the edge of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic—the more rustic the better.
6. Bake for 30 to 40 minutes, until the filling is golden and bubbly. If the crust appears to brown too quickly, cover the edges with aluminum foil for the remaining baking time.
Note: If you have two ovens, it’s best to bake the pies separately. If not, just allow enough room between racks so the heat can circulate properly.
7. Allow to cool slightly, then slice into wedges with a pizza cutter. Eat ’em on the go!
For extra sweetness, drizzle on jarred caramel topping after removing the pie from the oven.
Perfect Pie Crust
Makes two to three 9-inch pie crusts
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1½ cups vegetable shortening
- 1 egg
- 5 tablespoons cold water
- 1 tablespoon distilled white vinegar
1. Combine the flour and salt in a large bowl.
2. Add in the shortening. Using a pastry cutter, gradually work the shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
3. Lightly beat the egg with a fork, then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it’s just combined, then remove half of the dough from the bowl.
4. Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. This makes it much easier to roll out the crust later. After flattening, seal the bag tightly. Repeat with the other half of the dough and place the plastic bags in the freezer until ready to use.
Note: Dividing the dough in half results in two pretty generous pie crusts. If you desire a thinner crust, you may divide the dough into three crusts.
5. When you’re ready to use a crust, remove one from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes. Remove from the bag and place on a lightly floured surface.