Pioneer Woman Flat Apple Pie Wperfect Crust Recipes

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FLAT APPLE-CRANBERRY PIE



Flat Apple-Cranberry Pie image

"This is the best, most classic apple pie...but in portable form! My husband, Ladd, loves to cut a slice and head out the door," says Ree.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h

Yield 12 to 14 servings (makes 2 pies)

Number Of Ingredients 16

3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 1/2 sticks (12 tablespoons) cold unsalted butter
3/4 cup cold vegetable shortening
1 large egg
5 tablespoons cold water
1 tablespoon distilled white vinegar
5 Granny Smith apples, peeled and sliced
1 cup cranberries, thawed if frozen
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
Juice of 1/2 lemon
6 tablespoons unsalted butter, cut into chunks
1 large egg beaten with 1 tablespoon water

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



Flat Apple Pie image

I love this recipe because it is so simple and you don't have to use a pie plate...It is fantastic, fun and fast to make...You could call this an on the go recipe...I got the recipe from my A Pioneer Woman Cooks....

Provided by JoSele Swopes

Categories     Pies

Time 1h10m

Number Of Ingredients 19

5 medium granny smith apples
PEELED & SLICED
2 Tbsp flour (+ 3 tbsp)
1/2 lemon (juice from)
1/2 c sugar (+ 3/4 c)
1/2 c brown sugar, packed
1/4 tsp sea salt
1 perfect pie crust recipe
6 Tbsp butter
1 large egg
1 c sour cream
1/4 tsp apple pie spice
PERFECT PIE CRUST
3 c flour
1 tsp salt
1 1/2 c vegetable shortening
1 large egg
5 Tbsp cold water
1 Tbsp distilled white vinegar

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

PIONEER WOMAN FLAT APPLE PIE W/PERFECT CRUST



Pioneer Woman Flat Apple Pie w/Perfect Crust image

This is the BEST apple pie evah! Note: Pioneer Woman (aka Ree Drummond, my culinary hero) adds a homemade caramel sauce to drizzle over the top - sounds awesome, but the pie has been so delicious just by itself I've never tried it. I have, however, tried it ala mode w/vanilla bean ice cream & it was over the top deeeeelish!

Provided by Heather Richards

Categories     Fruit Desserts

Number Of Ingredients 15

5 granny smith apples, peeled & sliced
1/2 c packed brown sugar
1/2 c white sugar
2 Tbsp flour
1/4 tsp salt
juice of 1/2 lemon
PERFECT PIE CRUST
3 c flour
1 tsp salt
1 1/2 stick cold butter
3/4 c shortening
1 egg
5 Tbsp cold water
1 Tbsp white vinegar
6 Tbsp butter

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.

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