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Glazed Flat Apple Pie

  • 10 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

After childhood years of growing up with frozen apple pie, I could never get excited about them. This recipe has made me to a changed Apple Pie advocate. There are three factors for my conversion-- #1- The crust: shortening, egg and vinegar makes this so tender #2- The fresh apples are Fall's first offerings #3- The pie is formed on a half-sheet pan, making this easier to serve for a large crowd. This recipe is keeper! (Pie crust is from the food blog "Wives with Knives" and the apple filling is my own creation. In case you're wondering-- yes, you can make this in a traditional pie pan, as well!

Ingredients

For the crust:
3 cups all-purpose flour
1 teaspoon salt
1-⅓ cup shortening (I used butter flavored Crisco)
1 egg, slightly beaten
1 tablespoon vinegar
3 tablespoons cold water
coarse sugar (optional, to sprinkle on the crust for "crunch")
For the apple pie:
8-10 cups sliced apples (I used Jonagolds, Gravensteins and Granny Smith)
1 cup sugar
1 tsp cinnamon (optional)
¼ tsp nutmeg
tsp allspice
juice of ½ lemon
3 Tablespoons Instant ClearJel (purchased online at King Arthur Flour) OR
2 Tablespoons flour
2 Tablespoons Boiled Apple Cider, OPTIONAL (purchased online at King Arthur Flour)
3 Tablespoons unsalted butter, cubed into small pieces
For the glaze:
½ cup powdered sugar
1-2 tsp water
Whisk the water into the sugar until all lumps are gone, and it is a thick, drizzling consistency
NOTES: ClearJel is my favorite way to thicken my pies. It doesn't cloud my fillings and really holds my fruit together better than flour or tapioca. Boiled Apple Cider is one of my favorite ingredients, because it enhances any recipe with apples, such as pie and even pan sauces. Love it!

Nutrition Facts

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