Necessity being the mother and all, one day a long time ago, I had one refrigerated pie crust, 5 apples and not a lot of time. And a masterpiece was born!
Flat Apple Pie
- 1 pre-made refrigerated Pie Crust
- 4 tart apples
- juice of ½ lemon
- ¼ cup granulated sugar
- 3 TBSP flour
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1/2 Tablespoon butter
Topping:
- ¼ cup butter
- ¼ cup packed brown sugar
- 3 cup flour
- 3 tablespoons finely chopped walnuts, optional
Preheat oven to 425 degrees.
Prepare topping first: cut butter into sugar & flour until it resembles fine crumbs; stir in walnuts; set aside. (this is most easily done in a food processor)
On flat baking sheet or pizza stone, lay out pie crust flat.
Fold in outer edge by about 1/8” all the way around, then in again all the way around, crimping/fluting edge as you go, until it’s about ¼” high.
Peel and slice apples 1/8” thick into large bowl, toss with lemon juice to prevent browning as you’re peeling.
Toss with granulated sugar, flour & spices until coated.
Arrange slices in concentric circles on prepared crust, starting at outer edge and working towards center. Repeat with additional layers as necessary until all apples are used, but try to keep height of pie consistent, about ½” to ¾” high.
Dot with butter, then carefully sprinkle evenly with topping, so that all slices are covered completely to edge. (This crumb layer will seem thick). Gently press down on top of topping with flat (clean) hands, to compress everything together, being careful not to disturb your creation.
Bake for 30 minutes or until topping starts to turn golden and apples are bubbly and feel soft when pierced with sharp knife. Cool as desired, but loosen bottom of crust from pan while warm if juices seeped under during baking.
Top with vanilla ice cream and go to town.
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