This delicious Pioneer Woman Flat Apple Pie is the perfect dessert for any occasion. With a simple, flaky crust and sweet, cinnamon-spiced apples, it’s quick to prepare and bake. You can easily adapt it with common ingredients, making it a go-to for a cozy, homemade treat that’s sure to impress!
Ingredients Needed
For the Apple Filling:
- 5 Granny Smith apples, peeled and sliced
- 1/2 cup firmly packed 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 small pieces
For the Perfect Pie Crust (Makes 2 Crusts):
- 3 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
- 1 1/2 sticks (12 tablespoons) cold unsalted butter
- 3/4 cup vegetable shortening
- 1 large egg
- 5 tablespoons cold water
- 1 tablespoon distilled white vinegar
How To Make Flat Apple Pie Recipe
- Preheat the oven to 375°F (190°C): Begin by getting your oven ready for baking.
- Make the apple filling: In a large bowl, mix the apples, brown sugar, granulated sugar, flour, salt, and lemon juice. Stir well and set aside.
- Prepare the pie crust: Combine flour and salt in a large bowl. Using a pastry cutter, work in the butter and shortening until the mixture resembles tiny pebbles. Lightly beat the egg and add it to the bowl, followed by cold water and vinegar. Mix until just combined.
- Roll out the crust: Divide the dough in half. Roll each portion into a large circle on a floured surface, working from the center outward in single strokes. If the dough sticks, loosen it with a spatula, sprinkle with flour, and flip.
- Assemble the pies: Transfer each rolled-out dough circle onto a baking sheet. Divide the apple filling evenly between the two crusts. Fold the edges of each crust over the apples, covering 2–3 inches of the filling. Dot the tops with butter pieces.
- Bake the pies: Place the baking sheets in the oven and bake for 30–40 minutes, or until the filling is bubbling and the crust is golden. If the edges brown too quickly, cover them with foil.
- Cool and serve: Let the pies cool slightly before slicing into wedges. Enjoy warm for the best flavor!
Recipe Tips
- Keep your butter and shortening cold: Cold butter and shortening are key to making a flaky crust. Place them in the fridge for at least 15 minutes before using.
- Roll the dough gently: Always roll the pie dough from the center outward in single strokes. Avoid pressing too hard, and don’t roll back and forth, as this can make the crust tough.
- Don’t overfill the crust: Use the exact amount of apples in the recipe. Overfilling can cause the pie to leak juices and ruin the shape.
- Protect the crust edges: If the edges start to brown too quickly while baking, cover them with aluminum foil to prevent burning.
- Use the right apples: Granny Smith apples are the best choice for this recipe because they hold their shape and have a perfect tartness to balance the sweetness.
How To Store Leftovers
- Refrigerate: Cover leftovers flat apple pie or put it in an airtight container and refrigerate for up to 3 days.
- Freeze: Wrap leftovers flat apple pie in plastic wrap and foil before freezing it for up to 3 months. To thaw, leave it at room temperature for a few hours before serving.
Nutrition Facts
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 45mg
- Sodium: 200mg
- Potassium: 150mg
- Total Carbohydrate: 50g
- Dietary Fiber: 4g
- Sugars: 25g
- Protein: 4g
More Pioneer Woman Recipes:
Pioneer Woman Flat Apple Pie Recipe
Description
This delicious Pioneer Woman Flat Apple Pie is the perfect dessert for any occasion. With a simple, flaky crust and sweet, cinnamon-spiced apples, it’s quick to prepare and bake. You can easily adapt it with common ingredients, making it a go-to for a cozy, homemade treat that’s sure to impress!
Ingredients
For the Apple Filling:
For the Perfect Pie Crust (Makes 2 Crusts):
Instructions
- Keep your butter and shortening cold: Cold butter and shortening are key to making a flaky crust. Place them in the fridge for at least 15 minutes before using.
- Roll the dough gently: Always roll the pie dough from the center outward in single strokes. Avoid pressing too hard, and don’t roll back and forth, as this can make the crust tough.
- Don’t overfill the crust: Use the exact amount of apples in the recipe. Overfilling can cause the pie to leak juices and ruin the shape.
- Protect the crust edges: If the edges start to brown too quickly while baking, cover them with aluminum foil to prevent burning.
- Use the right apples: Granny Smith apples are the best choice for this recipe because they hold their shape and have a perfect tartness to balance the sweetness.
Notes
- Keep your butter and shortening cold: Cold butter and shortening are key to making a flaky crust. Place them in the fridge for at least 15 minutes before using.
- Roll the dough gently: Always roll the pie dough from the center outward in single strokes. Avoid pressing too hard, and don’t roll back and forth, as this can make the crust tough.
- Don’t overfill the crust: Use the exact amount of apples in the recipe. Overfilling can cause the pie to leak juices and ruin the shape.
- Protect the crust edges: If the edges start to brown too quickly while baking, cover them with aluminum foil to prevent burning.
- Use the right apples: Granny Smith apples are the best choice for this recipe because they hold their shape and have a perfect tartness to balance the sweetness.
Pioneer Woman Flat Apple Pie Recipe