Rustic Flat Bottom Apple Pie

Apple {pie!} season is officially here.

Don't be intimidated by this one - it's rustic and simple!

Hooray for apple season! Around these parts apple season starts in late August and lasts well until the end of October. Whether you live a bit more north or a hare more south, Fall is generally all about the apples.

When my kids first start entering preschool, the 4 year old class always took a morning trip to the apple orchard. When I was available I went along...who doesn't want to tag along for that trip? And luckily for me, I still have one more kid I can tag along with on the bus a couple years from now.

Our local apple orchard is pretty serene....rolling hills, creeks, lots of timber, roaming farm animals, a full bakery on site, fresh apple cider and slushies, with loads of visitors each and every day. I've never had a bad day there that's for sure!

At the end of the trip, we come home with a bushel full of apples ready for eating and baking. Plus plenty of apple turnovers baked fresh on site. You cannot forget the turnovers.

Cannot. 

I always, always make my apple pie bars {they make a lot and feed a crowd}, sometimes a batch of homemade applesauce and lots just eating fresh for lunches and snacks.

Oh, and this new favorite, my Apple Praline Buttermilk Bread.  You pour a hot glaze over the loaf when it comes out of the oven that almost rivels an ice cold drink on a hot summer day. It's that good.

And how could I forget my Upside Down Apple Bacon Pancake?  Which is basically heaven on a plate.  Because apples + bacon, in case you've never tried them together, is the best sweet and salty combo this side of the Mississippi. 

This Rustic Flat Bottom Apple Pie is perfect for the non-baker....because it's SUPPOSED TO LOOK RUSTIC. Get it? You don't need to make the pie look perfect, nor crimp the edges just so...you just need to lay the crust out on the pan, fill the middle with the juicy, seasoned apples and then fold up the edges. That's it!

After it's baked let it cool a bit and slice it up just like a pie or pizza slice, whatever floats your boat. Heck, you can even eat it like a slice of pizza if you want.

I prefer it on a plate or in a dish with a healthy doll-up of vanilla ice cream. Because, why not? I feel that is the way pie should be eaten. With ice cream. Always and forever.  And maybe with a drizzle of caramel.  Because, hello...caramel.

Go ahead and use whatever type of apple you prefer in this pie. You can go all traditional with a Granny Smith or you can simply open up your produce drawer in the fridge and pull out whatever apple you have on hand. I prefer peeling my apples, but again that is a preference. If you are lazy and don't want too, I won't report it.

Save this one for that first chilly weekend this Fall and it will definitely impress your guests! It is also super simple to double up and make two. 

You can even really change it up with using another fruit. Blueberries would be extra delicious!

Yield: 8Author: Ally

Rustic Flat Bottom Apple Pie

prep time: 15 MINScook time: 35 MINStotal time: 50 mins

This is a lazy baker's apple pie! Super simple, mouth-watering, yet fancy enough to pull off for a dinner party. Drizzle it with caramel and you'll be eternal friends for life.

INGREDIENTS:

Filling

• 3 applies, peeled and sliced thin
• 1/4 c. brown sugar
• 1/4 c. sugar
• 1 T. flour
• 1/8 t. salt
• juice of 1/2 a lemon

Pie Crust

• 1 1/2 c. flour
• 1/2 t. salt
• 3/4 stick cold unsalted butter, cubed
• 1/4 c. shortening
• 1 egg, beaten
• 2 1/2 T. cold water
• 1/2 T. white vinegar

INSTRUCTIONS:

1. In a bowl combine the filling - sliced apples, sugars, salt, flour and lemon juice. Set aside.
2. Preheat the oven to 375 degrees and grease a large rimmed baking sheet.
3. To make the crust, place the dry ingredients in a bowl. Using a pastry cutter, cut in the cold butter cubes and shortening until it resembles course crumbs. Pour in the beaten egg, cold water and vinegar. The dough should come together easily.
4. Sprinkle flour over a large flat surface. Place the dough on the flour and sprinkle with more flour on top. Pat into a ball. Using a rolling pin, starting from the middle roll out to the edges. Do this to make a circle {it doesn't need to be perfect, remember it is rustic} until about 1/3 inch thick.
5. Gently lift the dough onto the greased baking sheet. You may need to use assistance from spatulas to get underneath the dough.
6. Pour the bowl of apples into the middle of the dough. Gently fold the dough up and over the apples, leaving an open space in the middle. Brush with egg wash if desired.
7. Bake for 35 minutes until golden brown. Remove from the oven and allow to cool. Serve at warm temperature with vanilla ice cream.

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