Thursday, January 26, 2012

Flat Apple Pie

The Pinks and I watched The Pioneer Woman on Food TV last weekend. If you aren't familiar with Ree Drummond, read her. The story of how she met her husband, aka Marlboro Man, is just adorable. Anyway, back to Food TV and the recipe that is haunting my family. Ree baked a flat apple pie that had us all drooling. We had friends over for dinner Sunday night and this was very easy to make for dessert.

We served it with whipped cream (real whipping cream + vanilla + granulated sugar) and Ree's caramel sauce, which we upped the ante on by subbing whole cream for half and half.

This recipe makes two so be sure to make two pie crusts (or buy them at Trader Joe's, the perfectly acceptable easy way out). Each pie feeds four generously or six conscious eaters.


5 Granny Smith apples, peeled and sliced
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2T all-purpose flour
juice of 1/2 lemon
1/2t salt
6T butter

Preheat the oven to 375 degrees F.

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

Put pie crust dough on large baking sheet.

Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 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 the butter.

Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminium foil for the remaining baking time.

Allow to cool slightly, then slice into wedges with a pizza cutter.

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