Tuesday, January 17, 2012

Tasty Tuesday

            Saturday mornings have taken on a whole new look, are you watching The Pioneer Woman Cooks on the Food Network? I was hooked from the start, and I mean when I first found her blog a few years ago, then the cookbook came out and another book of her life, then the cooking show! Can't get enough of Ree!! This past Saturday was the start to season 2 so I'm featuring one of her recipes from that show, and because I told my hubby I'd make him one this week, so yes, I'm killing 2 birds with 1 stone = flat apple pie!


  • 5 Granny Smith apples, peeled and sliced
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • Juice of 1/2 lemon
  • 1 recipe Perfect Pie Crust, recipe follows
  • 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. Set aside and see how long you can keep from sneaking a slice of apple.
With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward. Be gentle and patient, it'll take a little time to get the dough completely rolled out.
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.
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. 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 with a pizza cutter. Eat 'em on the go!

Perfect Pie Crust:

  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 1/2 sticks cold butter
  • 3/4 cup vegetable shortening
  • 1 egg
  • 5 tablespoons cold water
  • 1 tablespoon distilled white vinegar
Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. Yield: dough for 2 crusts.

                 This recipe is also in this cookbook, her first.  She also has another cookbook due out soon. I love her style, easy recipes and the show is down to earth with simple yet fun to make dishes for all occasions. Needless to say, I'm a big fan and I know you will be too, tune in this Saturday morning, DVR it if the kids get up before you do and the cartoons win!


  1. Hello Sue,
    I am now super hungry for apple pie, which is my all time favorite dessert. Thanks for the recipe and introducing us to Ree.
    Smiles, Paula

  2. mmm! Delicious pie!
    I've had the pie crust recipie for years, and it does make a perfect crust each and every time. It can be frozen, too, and it still comes out light and flaky. :)

  3. Our daughter swears by Ree's crust. She is a dedicated Ree follower and we have been the happy recipients of her experiments. Love the Pioneer woman, watch her religiously!

  4. I really like her too and saw this recipe for a crust on her show...just NOT sure about the vinegar????

    1. Anonymous3:12 PM

      You can't taste it when cooked but keeps the dough from getting tough when worked, i have won blue ribbons with this crust

  5. Can this be made with white whole wheat flour?

  6. You could always try it, or maybe half and half? Never hurts to try!


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