Pioneer Woman’s Flat Apple Pie

Pioneer Woman’s Flat Apple Pie
5 peeled & sliced Granny Smith apples
2 tbsp. flour
Juice of 1/2 lemon
1/2 c. sugar
1/2 c. brown sugar, packed
1/4 tsp. salt
1 recipe Perfect Pie Crust
6 tbsp. butter



1. Preheat oven to 375-degrees.

2. In a large bowl, stir together the apples, flour, lemon juice, granulated sugar, brown sugar and salt. Set aside.

3. Roll out two pie crusts into large circles. Place the circles on large baking sheets.

4. Place half the apple mixture on one crust and other half on the other crust.

5. 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.

6. Dot the tops of the pies with chunks of butter.

7. 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.

8. All to cool slightly, then slice into wedges with a pizza cutter. Eat ‘em on the go!

Variation: For extra sweetness, drizzle on jarred caramel topping after removing the pie from the oven.

(makes 2 pies)

Pioneer Woman’s Perfect Pie Crust
3 c. flour
1 tsp salt
1 ½ c. vegetable shortening
1 egg
5 tbsp. cold water
1 tbsp. distilled white vinegar



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.

10. Again with spatula, loosen and lift the pie crust and carefully lay it over a pie pan. Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edges.

11. Tuck excess dough under itself above the rim.

12. Apply decorative effects to the edge.

13. Fill with filling and bake according to pie recipe’s directions. For a pre-baked crust, fill with weights (or pinto beans placed on aluminum foil) and bake at 400-degrees for 10 minutes, or until golden.

(makes two to three 9-inch pie crusts)

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