Preheat the oven to 375 degrees F.
In large bowl, stir together the apples, brown sugar, granulated sugar, seasonings, flour, salt and lemon juice. Set aside.
With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward.
If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes, no back-and-forth rolling. Dough should be 1/4 in. thick.
Again with a spatula, loosen and lift the dough and carefully place the circles on large baking sheets.
Again with a spatula, loosen and lift the dough and carefully place the circles on large baking sheets.
Place half the apple mixture on one crust and the other half on the other 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.
Dust with sugar.
Bake until the filling is golden and bubbly, after 25 minutes, dot the tops of the pies with chunks of the butter. Bake 25 additional 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 with a pizza cutter and drizzle with caramel sauce. Eat 'em on the go!
Originally Submitted
1/17/2012
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