Franchesca's Delightful Flat Apple Pie
This delightful flat apple pie is a testament to spontaneous creativity in the kitchen! Inspired by a lightbulb moment during a school day, this recipe was crafted with love and an eagerness to share. It's a delightful twist on traditional apple pie, featuring perfectly cooked Granny Smith apples enveloped in a flaky, lemon-infused crust. The honey and cinnamon topping adds a wonderful sweetness that perfectly complements the tartness of the apples. Served warm with a dollop of whipped cream, this pie is a crowd-pleaser that brings smiles to the faces of all who taste it.
8
Servings
N/A
Calories
13
Ingredients
Ingredients
Flour
3 cups (none)
Lemon extract
1/2 teaspoon (or 2 tsp of lemon zest)
Butter
1 cup (unsalted, chilled)
Water
8 tablespoons (ice-cold)
Granny Smith apples
4 (peeled and thinly sliced)
Sugar
1 cup (granulated)
Cinnamon
1 teaspoon (ground)
Cornstarch
3 tablespoons (none)
Melted Butter
1/4 cup (for filling)
Honey
4 tablespoons (none)
Sugar
2 teaspoons (for topping)
Cinnamon
1/2 teaspoon (for topping)
Warm water
1 1/2 tablespoons (none)
Instructions
1
Prepare the crust by combining the flour and lemon extract in a medium-sized bowl.
2
Cut the chilled butter into the flour mixture until it resembles coarse crumbs.
3
Gradually add the ice-cold water, mixing until a dough forms. If needed, add more water by the tablespoon until the dough holds together.
4
Wrap the dough in plastic wrap and refrigerate for 45 minutes.
5
For the filling, in a large bowl, mix the sliced apples, sugar, cinnamon, cornstarch, and melted butter until the apples are well coated.
6
Preheat the oven to 400°F (200°C).
7
On a lightly floured surface, roll out the chilled dough into a rectangle large enough to fit your greased cookie sheet.
8
Transfer the rolled dough carefully onto the greased cookie sheet.
9
Evenly spread the apple filling over the dough, leaving a border around the edges to fold over later.
10
In a small bowl, combine honey, sugar, cinnamon, and warm water, then drizzle this mixture over the apple filling.
11
Fold the edges of the crust over the filling, creating a frame. Brush the exposed crust with melted butter.
12
Bake in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is bubbly.
13
Allow the pie to cool slightly before serving, and enjoy with whipped cream for an extra treat!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Franchesca's Delightful Flat Apple Pie?
It is a creative, rectangular apple pie featuring a lemon-infused crust and a honey-cinnamon topping, inspired by a spontaneous kitchen moment.
What variety of apples is best for this recipe?
The recipe specifically calls for four Granny Smith apples, peeled and thinly sliced, for their tartness and firm texture.
How long should I refrigerate the dough?
The dough should be wrapped in plastic and chilled in the refrigerator for 45 minutes to ensure a flaky crust.
What is the required oven temperature?
Preheat your oven to 400°F (200°C) before baking the pie.
How many servings does this pie provide?
This recipe yields approximately 8 servings.
Can I use lemon zest instead of lemon extract?
Yes, you can substitute 2 teaspoons of lemon zest for the 1/2 teaspoon of lemon extract in the crust.
How long does the pie need to bake?
Bake the pie for 45 minutes, or until the filling is bubbly and the crust is golden brown.
What ingredients are in the honey drizzle?
The drizzle consists of 4 tablespoons of honey, 2 teaspoons of sugar, 1/2 teaspoon of cinnamon, and 1.5 tablespoons of warm water.
What kind of butter should I use for the crust?
Use 1 cup of unsalted, chilled butter cut into the flour until it looks like coarse crumbs.
Why is ice-cold water used in the dough?
Ice-cold water keeps the butter from melting during mixing, which creates a flaky, layered crust.
Do I need to grease the baking sheet?
Yes, the dough should be placed on a greased cookie sheet to prevent sticking.
How much flour is required for the crust?
The recipe calls for 3 cups of flour.
What is the purpose of cornstarch in the filling?
Cornstarch acts as a thickener for the apple juices, ensuring the pie isn't too runny.
How do I finish the edges of the pie?
Fold the edges of the dough over the apple filling to create a frame, then brush the exposed crust with melted butter.
How should the pie be served?
It is best served warm, ideally with a dollop of whipped cream on top.
What does the crust taste like?
The crust is flaky and has a subtle citrus note from the lemon extract or zest.
How many apples do I need?
You will need 4 Granny Smith apples.
Should the butter for the filling be melted?
Yes, use 1/4 cup of melted butter to coat the sliced apples along with the sugar and spices.
What shape should the dough be rolled into?
The dough should be rolled into a rectangle large enough to fit a standard cookie sheet.
How much cinnamon is used in the filling?
The apple filling requires 1 teaspoon of ground cinnamon.
Is there sugar in the crust?
No, the crust is made from flour, butter, lemon extract, and water; the sweetness comes from the filling and topping.
Can I use a food processor for the dough?
While the recipe suggests mixing in a bowl, a food processor can be used to pulse the chilled butter into the flour.
How do I know when the dough is ready to chill?
Add water gradually until the dough holds together and forms a cohesive ball.
Is this a good recipe for fall?
Yes, with its apple and cinnamon flavors, it is considered an ideal fall dessert.
How much sugar is in the apple filling?
The apple filling uses 1 cup of granulated sugar.
What texture should the butter and flour mixture have?
The butter should be cut in until the mixture resembles coarse crumbs.
Can I make this pie ahead of time?
Yes, you can prepare the dough and filling in advance, though it is best served fresh and slightly warm.
What category does this recipe fall under?
This recipe is categorized as a Pie or Dessert.
How much warm water is in the topping?
The topping uses 1 1/2 tablespoons of warm water to help blend the honey and sugar.
What makes this pie 'flat'?
Unlike traditional deep-dish pies, this is baked on a cookie sheet, resulting in a thinner, rustic flat shape.