Flat Apple Pie...YUM!

So who doesn't love a warm, delicious, All-American apple pie?? (I don't see any hands, so I'll continue.) I made Pioneer Woman's "Flat Apple Pie" last night, and it was so simple and quick-thanks to my FABULOUS new KA food processor. 

Here's the recipe:

Pie Crust

(Pioneer Woman has a recipe for pie crust, but I didn't have any vegetable shortening so I used a modified version of Martha Stewart's)

Ingredients:
1 stick cold, unsalted butter cubed
1 cup all-purpose flour

1/4 tsp salt

2 Tbsp ice water

In a food processor combine flour and salt. Add cubed butter and process until mixture resembles coarse corn meal. Add water and pulse until dough comes together. Remove dough, shape into a disc, wrap in plastic wrap and chill for 1 hour. (Eat dinner in the mean time!)

Apple Filling

The original recipe makes two pies, but there are only two (semi-health conscious) people here to eat this dessert, so I halved it. (This is the halved recipe)

Ingredients:

3 Granny Smith Apples, peeled, cored and sliced [original PW recipe calls for 5 apples, but I didn't want to cut a half an apple- apples are good for you, more the better right??]

1 Tbsp all-purpose flour

1/4 cup white sugar

1/4 cup packed brown sugar

1 Tbsp lemon juice

[1/4 tsp cinnamon] my addition, can't have apples without cinnamon!

PW's recipe called for butter on top of the pie while cooking, but I didn't have any butter left :( So that didn't happen- still delicious

Preheat oven to 375 F. Mix all ingredients together in a large bowl (like I said, pretty easy).

Back to the crust:

Roll out pie crust to 1/4 to 1/8" thickness on a well flour surface, no need for perfection here. PW encourages you to make it look "rustic". Transfer to cookie sheet. [Preferably with sides or you will make a big mess like I did.]

Filling (again):

Add filling to center of pie and fold edges of crust around to hold apple mixture in the middle. Again, doesn't have to be perfect or "pretty". I brushed mine with a little half-n-half and sprinkle with sugar and into the oven it went! Bake 30 to 40 minutes, watch the edges of the crust, if they cook too quickly add aluminum foil around the edges to prevent burning.

The final product

Back to that huge mess making scene. For some reason all the liquid attempted to escape my pie while in the oven, resulting in a lovely burnt sugar-ey mess. Not sure if my crust had a whole or if this just happens. But the pie was still very tastey-worth the mess!

Enjoy!