Flat Apple Pie (Gluten Free)

5 Granny Smith apples, peeled and sliced
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 tablespoons all-purpose gluten free flour
Juice of 1/2 lemon
1 tbsp cinnamon
1 Pillsbury GF Pie & Pastry Dough
3 tablespoons butter


http://www.pillsbury.com/products/gluten-free/pie-and-pastry-dough

Make it picture perfect: Egg Wash & Sugar dusting on the crust
Use plastic wrap to help transfer the crust to the baking sheet
Apples: like to use a mixture of apples, Gala and Granny Smith; juicey apples will cause the pie to leak when baking but apples like Granny Smith will produce less juice.
Maple Syrup: Nothing wrong with adding a little maple syrup and going lighter on the sugar

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)