If you don’t know by now, I love pies! Actually Paul and I both love pies. One of our many favorites is an All American Southern Apple Pie. You know the kind… The one with a flaky crust on both the bottom and top and the filling is apples, cinnamon, sugar, a pinch of nutmeg and little pats of butter throughout. I like to use a mixture of sweet and tart apples, depending on the kind of fresh apples I can find. Probably my favorite combination is half and half granny smith and either honeycrisp, golden delicious, braeburn… gosh, there’s so many. I typically just add a tart apple with a sweet apple to get that sweet and tangy bite.
As for a traditional round pie, I do many of them. However, I prefer to make my apple pie in a 9×13 pan because it’s just easier to eat, in my humble opinion. Apples are going to shrink no matter that I use and it seems like when I cut into a round apple pie, there’s this big air gap between the shrunken apples and the top crust. So, one day I just took it upon myself to not deal with that and made the same recipe into a 9×13 pan and it’s my new favorite way!
For the crust, I use my Mom’s famous Pie Crust recipe. This recipe makes enough for both the bottom and top of a 9×13 pan. It’s an old recipe that’s easy and you can make it up to 5 days ahead of time. Anytime I can do things in advance, that’s a plus for my tight schedule these days. I also use for it my Chicken Pot Pie. Check out that recipe too! It’s Southern Goodness!
Flat Apple Pie
For my Mother’s famous pie crust recipe, click on the link. This recipe makes enough for the bottom and top of a 9×13 pan. Cut the dough in half.
Roll out one half of the dough and roll out to fit in the bottom of a 9×13 pan. It doesn’t have to be perfect, it’s a home made pie! Imperfections are proof that it was made in your own kitchen! Take one end of the dough and place on the rolling pin and gently roll all of the dough onto that rolling pin for easy transportation to the 9×13 pan.
Gently unroll the pie crust into the 9×13 pan.
Now you can use your fingers and make it fit in the pan better. If it comes up the sides a bit, that’s OK. I do try to make sure the bottom of the pan is covered so the sticky cinnamon sugar doesn’t stick to the bottom and burn.
Cut the apples in half then cut each half into 4 wedges. If you want to peel them, you certainly can, but I really like the peel and I leave them on. Plus it’s a time saver. Once you’ve cut the apples into wedges, cut off the seeded edge and dice into 1/2″ – 3/4″ pieces.
Put the apples in a very large bowl and squeeze half a lemon over all. Toss to coat. This does two things, it prevents the apples from turning brown and it gives the pie a tartness that I like.
In a small bowl, combine the sugar, flour, cinnamon and nutmeg.
Pour the sugar mixture over the apples and toss to coat.
Spread the apples over the bottom crust in the 9×13 pan and dot with butter.
Roll out the other half of the dough to fit over the apples. Take one end of the dough and roll onto the rolling pin and then roll the rest for easy transportation to the pan.
Unroll the pie crust over the apples. Again, it doesn’t need to be perfect! Mine sure isn’t! Pierce the top dough with a fork to create vent holes for the steam to escape. Brush the melted butter over the crust.
In a small bowl, mix together the sugar and cinnamon.
Sprinkle over the buttered crust.
Bake in a 375 degree oven for 30 minutes or until the crust is golden brown and you can see the filling bubbling around the edges.
See that beautiful crispy sweet crust?
And there you have it!
Ala Mode style!
What is your favorite pie? Key Lime? Lemon Meringue? Two more of our favorites coming soon!
And More Pies to come!
Hope you enjoy this Flat Apple Pie!
Here’s the printer friendly recipe.