Flat Apple Pie Recipes

FARM APPLE PAN PIE

Steps:

• In a large bowl, combine the flour, sugar, salt and baking powder; cut in shortening until the mixture resembles coarse crumbs. Combine yolks and cold water. Sprinkle over dry ingredients; toss with fork. If needed, add additional water, 1 tablespoon at a time, until mixture can be formed into a ball. , Divide dough in half. On a lightly floured surface, roll half of dough to fit a 15x10 x1-in. baking pan. , Sprinkle apples with lemon juice; arrange half of them over dough. Combine the sugars, cinnamon, nutmeg and salt; sprinkle half over apples. Top with remaining apples; sprinkle with remaining sugar mixture. , Roll remaining dough to fit pan; place on top of filling and seal edges. Brush with milk and sprinkle with sugar. Cut vents in top crust. Bake at 400° until crust is golden brown and filling is bubbly, 50 minutes.

FLAT APPLE-CRANBERRY PIE

Steps:

• Make the crust: Combine the flour and salt in a large bowl. Add the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 to 4 minutes.
• Lightly beat the egg with a fork, then add it to the crust mixture. Next, add the cold water and vinegar. Stir the mixture together until it?s just combined. Divide the dough in half and form into disks. Wrap in plastic wrap and freeze until firm, about 1 hour.
• Make the filling: In a large bowl, toss the apples, cranberries, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple.
• Line 2 baking sheets with parchment paper. With a rolling pin, begin rolling out the dough disks into 12-inch rounds on a lightly floured surface, rolling from the center outward. Be gentle and patient; it?ll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below, use a nice sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Loosen the dough with a spatula, lift and carefully place each round on a prepared baking sheet.
• Preheat the oven to 375 degrees F. Place half the apple-cranberry mixture on 1 dough round and the other half on the other round. Fold in the edges so that the dough covers 2 to 3 inches of the apple-cranberry mixture. No need to be artistic?the more rustic, the better. Freeze the pies 30 minutes.
• Dot the tops of the pies with the butter chunks. Brush the crust edges with the egg wash. Bake the pies until the filling is golden and bubbling, 35 to 45 minutes. If the crust appears to brown too quickly, cover the edges with foil for the remaining baking time. Let the pies cool slightly, then slice into wedges.

FLAT APPLE PIE

Steps:

• 1. Preheat oven to 375-degrees. In a large bowl, stir together the apples, flour, lemon juice, granulated sugar, brown sugar and salt. Set aside.
• 2. PIE CRUST DIRECTIONS 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 should take 3-4 minutes. 3. Lightly beat the egg with a fork, then add it to the mixture. Next, add the cold water and vinegar. 4. Stir the mixture together until it's just combined, then remove half the dough from the bowl. 5. Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. After flattening, seal the bag tightly. Freeze. (Repeat to freeze second half.) 6. 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. 7. With a rolling pin, begin rolling the dough from the center, outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out. 8. If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen it and sprinkle some extra flour on top. 9. Flip it over to finish rolling. Remember to roll from the center in single, outward strokes; no back-and-forth rolling. Place the circles on large baking sheets.
• 3. Place half the apple mixture on one crust and other half on the other crust. Fold over the edge of each crust so that it covers 2-3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of butter.
• 4. Bake for 30-40 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. All to cool slightly, then slice into wedges with a pizza cutter. MAKES 2 PIES

MOM'S FLAT APPLE PIE

Steps:

• 1. Mix ingredients for crust (which are the first 4 ingredients on the list).
• 2. Roll out half of the dough to fit a cookie sheet.
• 3. Sprinkle with cornflakes.
• 4. Place sliced apples on top of cornflakes.
• 5. Mix sugar and cinnamon and sprinkle on top of apples and dot with butter.
• 6. Add top crust to cover.
• 7. Beat egg white and sugar and brush on top of pie. Cut a few slits in the top of the pie crust.
• 8. Bake at 425 degrees F for 25-30 mintues.
• 9. Mix powered sugar, vanilla and enough milk to make a thin frosting. Drizzle over hot pie.

APPLE SLAB PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine flour sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Mix egg yolk and water together and mix into flour until it forms a ball. Roll out to fit the bottom of a 10x15 inch pan.
• In a large bowl, combine apples, lemon juice, 2 tablespoons flour, sugar and cinnamon. Pour filling into pie crust and dot with 2 tablespoons butter.
• In a medium bowl, combine 1 cup flour, 1 teaspoon cinnamon, 2/3 cup brown sugar and 2/3 cup butter. Cut in the butter until crumbly, then sprinkle over apples.
• Bake in the preheated oven for 60 minutes, or until topping is golden brown.

COOKIE SHEET APPLE PIE

Steps:

• In a large bowl, combine the flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Whisk the egg yolks, water and lemon juice; gradually add to flour mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes. , Divide dough in half so that one portion is slightly larger than the other. On a lightly floured surface, roll out larger portion to fit the bottom and sides of a greased 15x10x1-in. baking pan. Arrange apples over crust. Combine the sugar, cornflakes, cinnamon and nutmeg; sprinkle over apples., Roll out remaining dough to fit top of pie; place over apples. Seal edges; cut slits in top. Brush with egg white. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 20-25 minutes longer or until golden brown.

PIONEER WOMAN FLAT APPLE PIE W/PERFECT CRUST

Steps:

• 1. For pie crust, combine flour & salt in a large bowl. Add in butter & shortening. Using pastry cutter work butter & shortening into flour until it looks like tiny pebbles.
• 2. Lightly beat egg w/fork & add to mixture. Next add in water & vinegar. Stir mixture together til just combined & remove 1/2 the dough from bowl. Yields dough for 2 crusts.
• 3. Preheat oven to 375. In large bowl, stir together apples, sugars, flour, salt & lemon juice.
• 4. With a rolling pin begin rolling out pie crusts into large circles. Roll the dough from the center outward. With a spatula lift the dough & carefully place the circles onto large baking sheets.
• 5. Place 1/2 the apple mixture on one crust & 1/2 on the other crust. Fold over edges of crust so it covers 2-3 inches of the apple mixture. Dot the tops of pies w/chunks of butter.
• 6. Bake til filling is golden & bubbly, about 30-40 minutes. Cover edges with foil if browning too quickly.
• 7. Allow to cool slightly, then slice into wedges with a pizza cutter.

FLAT APPLE PIE

Steps:

• Mix together the flour and salt; cut in the shortening.
• Separate the egg yolk from the egg white. Set the egg white aside to glaze the top crust.
• Put the egg yolk in a measuring cup; add milk to make 2/3 cup; beat slightly.
• Add the milk/egg mixture to the flour mixture all at once.
• Mix together until it holds together.
• Gather into a ball and separate into 2 equal portions.
• Roll out the first half to fit into a jelly roll pan or a large cookie sheet.
• Sprinkle 2 or 3 handfuls of crushed cereal on top of the crust. I just use my hands to crush the cereal.
• Mix the apples with the sugar and spread on top of the cereal.
• Sprinkle the apples with cinnamon and dot with butter.
• Roll out the second crust. Gently place over the top of the apples.
• Whisk the reserved egg white until frothy; brush the top crust with it.
• Cut small uniform slits on the top crust.
• Bake at 375 degrees Fahrenheit for 45 minutes.
• Glaze lightly with a powdered sugar glaze while still warm if desired.

FLAT APPLE & VANILLA TART

Steps:

• Heat oven to 220C/fan 200C/gas 7. Roll out the pastry and trim to a round about 35cm across. Transfer to a baking sheet lined with parchment paper.
• Peel, core and thinly slice the apples and toss in the lemon juice. Spread over the pastry to within 2cm of the edges. Curl up the edges slightly to stop the juices running off.
• Dot the top with the butter and sprinkle with vanilla and caster sugar. Bake for 15-20 mins until the apples are tender and the pastry crisp.
• Warm the conserve and brush over the apples and pastry edge. Serve hot with vanilla ice cream or crème fraîche.