Glazed Flat Apple Pie
This recipe is keeper! In case you are wondering– yes, you can make this in a conventional pie pan, as well!
- 3 3 3 cups all-purpose flour
- 1 1 1 teaspoon salt
- 1 1/3 1 1/3 1/3 cup shortening (I used butter flavored Crisco)
- 1 1 1 egg, barely beaten
- 1 1 1 tablespoon vinegar
- 3 3 3 tablespoons cold water
- to sugar (optional, to sprinkle on the crust for “crunch”)
- APPLE PIE:
- 8 to 10 8 to 10 10 cups sliced apples (I used Jonagolds, Gravensteins and Granny Smith)
- 1 1 1 cup sugar
- 1 1 1 teaspoon cinnamon (optional)
- 1/4 1/4 1/4 teaspoon nutmeg
- 1/8 1/8 1/8 teaspoon allspice
- 1/2 1/2 lemon
- 3 3 3 tablespoons Instant ClearJel (purchased online at King Arthur Flour) OR
- 2 2 2 tablespoons flour
- 2 2 2 tablespoons boiled apple cider, OPTIONAL (purchased online at King Arthur Flour)
- 3 3 3 tablespoons unsalted butter, cubed into small pieces
- 1/2 1/2 1/2 cup powdered sugar
- 1 to 2 1 to 2 2 teaspoons water
- Whisk the water into the sugar until all lumps are gone, and it’s a thick, drizzling consistency
Preparation time 15mins
Cooking time 60mins
CRUST (NOTE: I use my food processor):
In the food processor, with the blade attachment, and mix the flour and salt. Add the shortening, and pulse until the dough is crumbly and sticks together.
Add the egg and vinegar and pulse until the dough is just combined.
If using a pastry cutter:
Combine flour and salt. Cut in shortening with a pastry blender until dough is crumbly and the size of small peas.
Combine egg, water and vinegar and add to flour mixture. Mix with a fork until dough stick together.
Divide the dough in half, and heap onto plastic wrap. Shape the dough into a disc and refrigerate. This can be done a day or two ahead, or even frozen for a couple of weeks.
Roll out on well-floured board to desired thickness and ease into pie pan.
NOTES: I find that this pie crust can be more challenging to work with, because of the egg. It tends to break apart, and needs “patching”. It can be a little frustrating, but it is worth it. The end result is that the crust is very tender.
Yes, you can make this pie in a conventional pie pan. The flat apple pie makes this easier to serve to larger crowds, and is simpler to work with the dough.
Peel, core and slice the apples (I bought an apple, corer and peeler and love how fast and simple it’s to do this.)
Mix the ClearJel (or flour) to the sugar and whisk together and pour over the apples.
Add the spices, then the lemon juice and stir to combine.
Using a half-sheet baking pan, spray with non-stick coating. Place the bottom half of the pie crust, leaving at least a 1/3″ overhang.
Evenly spread the apple filling and dot with small pats of butter.
Roll the second crust and punctiliously place over the pie. Cut slots for steam with a paring knife.
OPTIONAL: I like to whisk one egg with a splash of water and brush it over the top layer of the pie crust, so it will bake a lovely golden brown. Then, I sprinkle coarse sugar on top for a crunchy texture.
Place the pie on a large baking sheet (I placed mine on a baking stone) and bake at 375°F for 30 to 45 minutes, until golden brown and the apples are bubbly and caramelized.
TO GLAZE THE PIE:
I like to balance a cooling rack of my kitchen sink. Mix the glaze, and then spoon over the hot pie.
You can even add chopped walnut pieces, but my family does not like nuts, so I did not. I’ll bet that’s delicious!