FLAT APPLE PIE
•I’m just horrible at making a perfect pie…. I admit it! With all the folding and crimping of the edges, blind baking that always puffs up, or heaven forbid a lattice top. Unless I can cover it with meringue or whipped cream I won’t even bother. This is a rustic pie with a mix of apples to give it a sweet and tart flavor…..the only way too mess it up is making it look too perfect.
3 apples peeled and sliced -I used 2 gala and 1 granny smith, but use what you like (avoid red or golden delicious -they become too mushy)
1 tbls flour
juice and zest from 1/2 lemon
1/8 cup granulated sugar-if you like your pie sweeter add 1/4 cup instead
1/4 cup brown sugar, packed
1/8 tsp salt
1/4 tsp cinnamon
3 tbls butter
1 recipe pate brisse (dough)-this will make 2 crusts. Either double the above recipe and make 2 apple pies today or tightly wrap the second dough and put in the freezer for another time OR pick up a premade dough from the grocery store.
serves 4-8 depending on how generous the slices
prep, chilling the dough and baking time 2 1/2 hours
375°
Preheat oven to 375°. In a large bowl, stir together the apples, lemon juice, zest and salt. Add the flour, granulated sugar, brown sugar and cinnamon and stir again. Set aside.
Flour a clean surface and your rolling pin and roll the dough from the center outward. Make sure to rotate your dough as you’re rolling so is doesn’t stick. If you think the dough is sticking to the surface, use a sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single outward strokes, no back-and-forth rolling to approx 1/8 in thick.
Again with a spatula, loosen and lift the dough and carefully place the circle of dough on a large baking sheet ( I covered mine with parchment paper). Pour the apple mixture in the center of the crust and spread it out a bit. Dot the top of the apples with the butter. Fold over the edges of the crust so that it covers 2 to 3 inches of the apples. No need to be fancy.
Bake until the filling is golden and bubbly, 45-60 min -depending on your oven (start keeping an eye on it after 30 min). If the crust appears to brown too quickly, cover the edges with foil for the remaining baking time. Serve the pie warm with ice cream or whipped cream♥Enjoy
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Pate Brisee
•I apologize there are no pictures- I had a dough in the freezer that I made around the holiday’s for an occasion just like this. This is a foolproof recipe that only has 4 ingredients, just be sure not to over mix the dough.
2 1/2 cups all-purpose flour 1 teaspoon salt 2 sticks (1 cup) unsalted butter, cold, cut into small 1/4 cup ice water, plus more if needed this makes a double pie crust or 2 9 in single pie crustsIn the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out dough onto a clean lightly floured work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
