Rustic Flat Apple Pie with Home Made Caramel Sauce

Oh, my goodness, this is sooooo good. Once again I have gotten my inspiration from my idol Pioneer Woman. She made a similar pie and I took the inspiration and her recipe. Adapted it to our liking and came up with something pretty special.

One pie crust recipe (below, makes two flat apple pies)

5 grannysmith apples (peeled and sliced thin)

1/2 Cup packed light brown sugar

1/2 white sugar

2-3 Tbl. flour

1/4 tsp. salt

1/4 tsp. cinnamon

juice of 1/2 lemon

6 Tbl. butter (divided into 3Tbl. per pie)

Extra large cookie sheet/sheet pan/jello roll size

Peel and slice apples thin. Place in bowl. Pour juice of 1/2 lemon on top and toss. Add brown sugar, white sugar, flour, salt, cinnamon and toss till apples are completely coated.

Roll out half your dough on well floured surface. Transfer to large sheet pan and pour half of apples onto crust. Spread apples out leaving 2-3 inches of pie dough edges. Take 3 Tbl. butter and cut into 5 pats. Place four pats of butter evenly on top of apples and one pat in the middle. Carefully as to not crack the dough. Fold edges up. Don't do this too tightly or you will puncture the dough and all the great juice will leak out. Carefully slide the pie to one side of the sheet pan. Prepare the next dough the same way and transfer to the sheet pan next to the pie in there. The dough will have to lay over the top of the existing pie till you have it finished and wrapped. Then they will sit next to each other just fine. Follow the same steps filling the second crust. 

Place in 375 degree oven for 30-40 minutes. I cook mine closer to 40 minutes. When done let cool and slice. Serve with caramel sauce (See Caramel sauce recipe on my blog) and vanilla ice cream for a great treat.

Perfect Pie Crust: Makes two crusts (Thank you PW)

3 Cups flour

1tsp. salt

11/2 sticks cold butter cut into cubes

3/4 Cup vegetable shortening

1 egg beaten

5 Tbl. ice water

1 Tbl white vinegar

Place flour in bowl and add the salt and blend. Add cold butter and shortening and cut with pastry cutter till it resembles course meal or small peas. Add beaten egg, water and vinegar. Blend together till it forms a ball. You may have to use your hands to help bring it together. Separate in to two equal sizes and wrap in siran wrap and refrigerate for at least 30 minutes. When you roll it out make sure the surface is well floured. With all the butter this has it will stick if you aren't careful.