Flat Apple Pie (Gluten Free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
5 Granny Smith apples, peeled and sliced1/2 cup firmly packed brown sugar1/2 cup granulated sugar2 tablespoons all-purpose gluten free flourJuice of 1/2 lemon1 tbsp cinnamon1 Pillsbury GF Pie & Pastry Dough3 tablespoons butterhttps://www.pillsbury.com/products/gluten-free/pie-and-pastry-dough
Preheat oven to 375 degrees F.
Peel and slice the apples, sprinkle on lemon juice.
Follow the instructions on the Pillsbury tub for the crust, but instead of placing in a pie dish, put the bottom crust on a parchment lined baking sheet. Roll out the top sheet to match the size of the bottom and place to the side.
Mix the sugars and cinnamon together and then combine with the apples. Place apples in the center of the bottom crust, and dot with butter.
Cut a whole in the center of the top about 3" in diameter, and flip onto the pie. Crimp the edges closed. Try to create a tight seal, and use the dough you cut out of the center to help patch any holes - this will help reduce leaking juice. It will look a bit like a volcano. You can also use the extra dough to make designs. Egg wash if desired. Bake for 30-40 minutes, checking occassionally and scooping any juices back into pie. Let cool for at least a half hour before serving.
Serving Size: Makes one flat pie (about 6-8 servings)
Peel and slice the apples, sprinkle on lemon juice.
Follow the instructions on the Pillsbury tub for the crust, but instead of placing in a pie dish, put the bottom crust on a parchment lined baking sheet. Roll out the top sheet to match the size of the bottom and place to the side.
Mix the sugars and cinnamon together and then combine with the apples. Place apples in the center of the bottom crust, and dot with butter.
Cut a whole in the center of the top about 3" in diameter, and flip onto the pie. Crimp the edges closed. Try to create a tight seal, and use the dough you cut out of the center to help patch any holes - this will help reduce leaking juice. It will look a bit like a volcano. You can also use the extra dough to make designs. Egg wash if desired. Bake for 30-40 minutes, checking occassionally and scooping any juices back into pie. Let cool for at least a half hour before serving.
Serving Size: Makes one flat pie (about 6-8 servings)
Nutritional Info Amount Per Serving
- Calories: 353.6
- Total Fat: 8.7 g
- Cholesterol: 15.5 mg
- Sodium: 112.6 mg
- Total Carbs: 85.2 g
- Dietary Fiber: 2.0 g
- Protein: 0.7 g
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