Welcome! I'm a new Pittsburgher and mom who is untrained in both life and cooking, but that just makes them both more exciting!

Flat Apple Pie (Happy Pi Day!)


Happy Pi Day!  Woohoo!  Everyone (including me) is getting all geared up for St. Patrick's Day, and ends up completely forgetting about one of the most important holidays of the year.  March 14 (3.14 = Pi) should be celebrated by nerds and pie-lovers alike!  Who needs green beer when you can have green apples... mixed with sugar, brown sugar, and pie dough?


Of course, being stuck at home post-surgery, I was forced to make a pie out of ingredients that were already in the house.  I guess I could potentially sneak off to the grocery store, but Ellen was on TV and she had me so engrossed in her audience-dancing that I couldn't imagine walking away.  Luckily, this simple pie is very tasty and I would recommend it even on days when you have all the ingredients in the world at your fingertips.  It's just an apple pie made easier.  Which means that you could jazz it up just like you would with an apple pie (think caramel, cheddar, or anything else that you can dream up!).


Flat Apple Pie

5 Granny Smith apples (or use what you have), peeled and sliced 1/2 cup firmly packed brown sugar 1/2 cup granulated sugar 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Juice of 1/2 lemon 2 uncooked pie crusts (homemade or store bought) 6 tablespoons butter

Preheat the oven to 375 degrees F.

In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt and lemon juice, and set aside.

Roll the pie crusts until they are round and even, and about 9-10 inches wide.  Or if you buy your pie crust then you are all set!  Lift the dough and carefully place the circles on large baking sheets.

Place half the apple mixture on each crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter.

Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminium foil for the remaining baking time.

Allow to cool slightly, then slice into wedges.

Source: Adapted from The Pioneer Woman

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