Flat Apple Pie
- 5 peeled and sliced granny smith apples
- 2 tbsp. flour
- juice of 1/2 lemon
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 1/4 tsp. salt
- 1 recipe for two crust pie (homemade or store bought)
- 6 tbsp. butter, 1/2 stick
Fold over the edge 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.
Bake for 30 to 40 minutes til filling is golden and bubbly. If the crust appears to brown too quickly, cover edges with foil for the remaining baking time.
If you have two ovens, it’s best to bake the pies separately. If not, just allow enough room between racks so the heat can circulate properly.
Allow to cool slightly, then slice into wedges with a pizza cutter. Eat ‘em on the go!
Note: The recipe says 6 Tbsp. is 1/2 stick of butter, but I thought it was 4 Tbsp. I think as long as you dot the top with at least 3 Tbsp. of butter for each pie, it should be ok.