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Pioneer Woman Flat Apple Pie

Pioneer Woman Flat Apple Pie - recipe card
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This flat apple pie is a rustic, open-faced delight with a buttery, flaky crust and a sweet-tart cinnamon apple filling. Baked to golden perfection, it offers a delightful contrast of crisp edges and tender, juicy apples, perfect for any gathering or weeknight dessert.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour, plus extra for dusting
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
  • 3 to 4 tablespoons ice water
  • 3 medium Granny Smith apples, peeled, cored, and thinly sliced (about 1/4-inch thick)
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon unsalted butter, melted
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)

Instructions

  1. In a large bowl, whisk together the flour and kosher salt until evenly combined. Add the cold cubed butter and, using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces. This ensures a flaky crust.
  2. Sprinkle the ice water over the flour mixture, 1 tablespoon at a time, tossing with a fork until the dough begins to come together. Squeeze a small handful; if it holds together without crumbling, it’s ready. If not, add more water 1 teaspoon at a time. Avoid overworking the dough, which can make the crust tough.
  3. Turn the dough out onto a lightly floured surface and shape it into a flat disc. Wrap in plastic wrap and refrigerate for at least 30 minutes (up to 2 days). Chilling relaxes the gluten and keeps the butter cold, essential for flakiness.
  4. Preheat your oven to 375°F / 190°C. Line a large baking sheet with parchment paper.
  5. In a medium bowl, combine the sliced apples, granulated sugar, ground cinnamon, and ground nutmeg. Toss gently until the apples are evenly coated. Set aside to let the apples release some of their juices.
  6. On a lightly floured surface, roll the chilled dough into a 12-inch circle, about 1/8-inch thick. Rotate the dough frequently and dust with more flour as needed to prevent sticking.
  7. Carefully transfer the rolled dough onto the prepared baking sheet. The dough doesn’t need to be perfect; rustic edges are charming.
  8. Arrange the apple slices on the dough, leaving a 1-1/2 to 2-inch border all around. Overlap the slices slightly in a circular pattern, creating a decorative spiral. The exposed border will fold over during baking.
  9. Fold the outer edge of the dough over the apples, pleating as you go, to create a rustic crust that partially covers the filling. Brush the crust with the beaten egg wash, using a pastry brush. This will give the crust a golden, shiny finish.
  10. Drizzle the melted butter evenly over the exposed apples. This adds richness and helps caramelize the fruit.
  11. Bake for 30 to 35 minutes, or until the crust is deep golden brown and the apples are tender. If the crust browns too quickly, loosely tent with aluminum foil for the last 10 minutes. Use a fork to test an apple slice; it should be tender but still hold its shape.
  12. Let the pie cool on the baking sheet for at least 10 minutes before slicing. This allows the filling to set slightly, making it easier to cut and serve. Serve warm or at room temperature.

Notes

Storage: Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days. Freezing: Cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Reheat: To reheat, place in a 350°F oven for 10-15 minutes until warmed through. For extra crispness, reheat on a baking sheet. Microwaving is possible but will soften the crust.

Nutrition

Keywords: flat apple pie, apple pie, pioneer woman, rustic apple tart, easy apple pie, open-faced pie, dessert, baking, cinnamon apple, fall dessert, homemade pie

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-flat-apple-pie/