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Tuesday, January 24, 2012

Flat Apple Pie

Have you ever watched the Pioneer Woman's TV show? We're fans around here. I think it's hilarious though because every episode starts with something like "The cowboys went out earlier to {insert something cattle related here} so I'm preparing a high calorie, yet delicious meal for when they come back." She is very talented though, and her recipes are great! This particular recipe was on her show a couple weeks ago. You can also find it in her cookbook. It's a new favorite!

Flat Apple Pie 
from The Pioneer Woman Cooks


(You can see how flaky and amazing this pie crust is!)


Crust (She calls it "Perfect Pie Crust"):
3 cups all-purpose flour
1 tsp salt
1 1/2 cups vegetable shortening
1 egg
5 Tbs cold water
1Tbs distilled white vinegar

1. Combine the flour and salt in a large bowl. Add in the shortening, and use a pastry cutter to work the shortening into the flour until it resembles tiny pebbles.
2. Lightly beat the egg with a fork, then add it to the flour mixture. Add in the cold water and vinegar.
3. Divide in half, and place each half in a large plastic bag and slightly flatten with a rolling pin, then seal the bag tightly.
4. Place in the refrigerator until you're ready to use.

Pie Filling:
5 peeled and sliced Granny Smith apples
2 Tbs all purpose flour
Juice of 1/2 lemon
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 tsp salt
6 Tbs butter



1. Preheat the oven to 375 degrees F.
2. In a large bowl, stir together the apples, flour, lemon juice, both sugars, and salt. Set aside.
3. Roll out the pie crusts. (On her show, she says that it doesn't really matter how they look, because it's supposed to look "rustic." In the book, she says to roll the pie into circles, but if you don't have exact circles, don't stress. Mine were very rustic :) ) Place the circles on large baking sheets.
4. Place half of the apple mixture on one crust and the other half on the other crust.
5. Fold the edges of each crust so that it covers 2-3 inches of the apple mixture.
6. Dot the tops of the pie with chunks of butter (I ended up only using 3 Tbs total for my pies).
7. Bake for 30-40 minutes, until the filling is golden and bubbly. If the crust is browning too quickly, cover with foil for the remaining baking time.
8. Allow to cool slightly, then use a pizza cutter to cut wedges and serve. It's particularly good with vanilla bean ice cream and a little bit of caramel drizzled on top!




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1 Comments:

At October 15, 2014 at 1:27 AM , Anonymous Anonymous said...

On her cooking show she uses 1 1/2 sticks of cold butter an 3/4 cup veg. shortening. (like Crisco) I have made this crust and it is now my favorite. Very flaky.

 

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