Tuesday, July 13, 2010

PW's Flat Apple Pie

Flat Apple Pie
from The Pioneer Woman

5 peeled and sliced Granny Smith apples
2 TB. flour
Juice of 1/2 lemon
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/4 tsp. salt
1 recipe Perfect Pie Crust (see below)
6 TB. butter

Preheat oven to 375 degrees. Stir together apples, flour, lemon juice, sugars, and salt; Set aside.
Roll out two pie crusts into large circles. Place circles on large baking sheets. Place half the apple mixture on one crust and the other half on the other crust. Fold over edges of each crust so that it covers 2-3 inches of the apple mixture. Dot the tops of the pies with chunks of butter. Bake for 30-40 minutes, until the filling is golden and bubbly. Allow to cool slightly, then slice into wedges with a pizza cutter.
*be careful not to roll the crust too thin or it will fall apart when you try to serve it!

Perfect Pie Crust
3 cups flour
1 tsp. salt
1 1/2 cups vegetable shortening
1 egg
5 TB. cold water
1 TB. white vinegar

Combine flour and salt in large bowl. Add in the shortening. Using a pastry cutter, gradually work the shortening into the flour until the mixture resembles tiny pebbles. Lightly beat the egg, then add it to the mixture. Next, add in the cold water and vinegar. Stir until just combined. Divide dough in half, placing each half in a large plastic bag. Flatten dough slightly and seal bag. Dough can be stored in the freezer until ready to use. Thaw for 20 min. before using.

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