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Thursday, October 20, 2011

My Favorite Flat Apple Pie

For those of you who have a counter full of apples from your recent trip to the orchard or who just can't resist 88 cents a pound at the grocery store...here is the easiest apple pie recipe you will ever come across. (Besides the one that goes, take Mrs. Smith's out of the freezer, put in oven for 90 minutes.) I served this when we hosted small group at our house this week and it was so perfectly fall I swooned.

Flat Apple Pie - Makes 2 pies
Adapted from Pioneer Woman Cooks


5 peeled and sliced Granny Smith Apples 
(Granny's are great in a pie since they don't turn to mush with the baking and the sugar, but don't let having the wrong variety of apple on your counter keep you from making this right now)
2 Tbsp all-purpose flour
Juice of 1/2 lemon
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 tsp salt
2 pie crusts (I've used Pillsbury and I've used homemade...they taste approximately identical) 
6 Tbsp butter

1. Pre-heat oven to 375. In a large bowl, stir together the first 5 ingredients.


2. Roll out two pie crusts into large circles, place on large (rimmed!) baking sheets
3. Place half the apple mixture on one crust and half on the other crust. (Rocket science)
4. Fold over the edge of each crust so that it covers 2 to 3 inches of the apple mixture. Don't fuss over this part, rustic is better!


5. Brush the crust with an egg white wash or do what I do and spray it with some Pam and sprinkle with raw sugar for some sparkle and crunch.
6. Dot the tops of the pies with chunks of butter.
7. Bake for 30 to 40 minutes, until the filling is golden and bubbly. If the crust browns too quickly, cover the edges with foil until done.
8. Drizzle with jarred caramel topping, slice into wedges with pizza cutter and serve with vanilla ice cream. 


It's absolutely heavenly right now and not too heavy. Enjoy!


 
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