For those of you who have a counter full of apples from your recent trip to the orchard or who just can't resist 88 cents a pound at the grocery store...here is the easiest apple pie recipe you will ever come across. (Besides the one that goes, take frozen Mrs. Smith's out of box, put in oven for 90 minutes.) I served this when we hosted small group at our house this week and it was so perfectly fall I swooned.
Flat Apple Pie Adapted from Pioneer Woman Cooks
Makes 2 pies
5 peeled and sliced Granny Smith Apples (Granny's are always great in a pie since they don't turn to mush with the baking and the sugar, but truly you can use whatever variety you want)
2 Tbsp all-purpose flour
Juice of 1/2 lemon
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 tsp salt
2 pie crusts (PW uses homemade, I used Pillsbury...the choice she is yours)
6 Tbsp butter
1. Pre-heat oven to 375. In a large bowl, stir together the first 5 ingredients.
2. Roll out two pie crusts into large circles, place on large (rimmed!) baking sheets
3. Place half the apple mixture on one crust and half on the other crust. (Rocket science)
4. Fold over the edge of each crust so that it covers 2 to 3 inches of the apple mixture. Don't fuss over this part, rustic is better!
5. Brush the crust with an egg white wash or just spray it with some Pam and sprinkle with raw sugar for some sparkle and crunch.
6. Dot the tops of the pies with chunks of butter.
7. Bake for 30 to 40 minutes, until the filling is golden and bubbly. If the crust browns too quickly, cover the edges with foil until done.
8. Drizzle with jarred caramel topping (the piece d' resistance!!), slice into wedges with pizza cutter and serve a la mode!
It's absolutely heavenly right now and not too heavy. Enjoy!