JoSele Swopes Recipe

Flat Apple Pie

By JoSele Swopes JODIE57

Recipe Rating:
16 (2 Pies)
Prep Time:
Cook Time:

JoSele's Story

I love this recipe because it is so simple and you don't have to use a pie plate...It is fantastic, fun and fast to make...You could call this an on the go recipe...I got the recipe from my A Pioneer Woman Cooks....


5 medium
granny smith apples
2 Tbsp
flour (+ 3 tbsp)
lemon (juice from)
1/2 c
sugar (+ 3/4 c)
1/2 c
brown sugar, packed
1/4 tsp
sea salt
perfect pie crust recipe
6 Tbsp
1 large
1 c
sour cream
1/4 tsp
apple pie spice
3 c
1 tsp
1 1/2 c
vegetable shortening
1 large
5 Tbsp
cold water
1 Tbsp
distilled white vinegar

Directions Step-By-Step

Preheat oven to 375-degrees.
In a large bowl, stir together the apples, flour, lemon juice, granulated sugar, brown sugar and salt. Set aside.

1. Combine the flour and salt in a large bowl.

2. Add in the shortening. Using a pastry cutter, gradually work the shortening into the flour until the mixture resembles tiny pebbles. This should take 3-4 minutes.

3. Lightly beat the egg with a fork, then add it to the mixture. Next, add the cold water and vinegar.

4. Stir the mixture together until it's just combined, then remove half the dough from the bowl.

5. Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. After flattening, seal the bag tightly. Freeze. (Repeat to freeze second half.)

6. When you're ready to use a crust, remove one from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes. Remove from the bag and place on a lightly floured surface.

7. With a rolling pin, begin rolling the dough from the center, outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out.

8. If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen it and sprinkle some extra flour on top.

9. Flip it over to finish rolling. Remember to roll from the center in single, outward strokes; no back-and-forth rolling.
Place the circles on large baking sheets.
Place half the apple mixture on one crust and other half on the other crust.
Fold over the edge of each crust so that it covers 2-3 inches of the apple mixture. No need to be artistic - the more rustic the better.
Dot the tops of the pies with chunks of butter.
Bake for 30-40 minutes, until the filling is golden and bubbly. If the crust appears to brown too quickly, cover the edges with aluminum foil for the remaining baking time.
All to cool slightly, then slice into wedges with a pizza cutter. MAKES 2 PIES

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy

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JoSele Swopes JODIE57
Sep 25, 2012
It is amazing.....I have just come up with another one of my own it is sour cream apple currant....with a butter, vinegar crust. It is to die for.....I made it last week when my brother visited and everyone was amazed at the size and the mom said that my crust tasted just like her moms and that, she never could get it to turn out that way.
JoSele Swopes JODIE57
Sep 25, 2012
I tried this recipe and say it's Family Tested & Approved!
Macrayla Evans phalanmac
Jun 3, 2012
Was just watching this made on the Food the end she tops the pie off with caramel sauce...looks so good
Dec 10, 2010 - JoSele Swopes shared this recipe with discussion group: GENERAL QUESTIONS