Autumn-Inspired Apple Flat Pie

Ingredients 0/20

Step 1

Combin the flour, butter, and salt in a food processor and pulse until it looks like coarse crumbs. In a separate bowl, mix the water and vinegar together. Pour half of this liquid into the flour mixture and pulse a few times, then add the rest and pulse again until the dough just begins to come together but still feels crumbly. Turn the dough out onto a lightly floured surface, pat it into a round, and divide it into three equal pieces. Shape each piece into a disc about 5 inches wide, wrap them in plastic wrap, and pop them in the fridge until you’re ready to use them.

Step 2

Toss the sliced apples with lemon juice in a bowl, then sprinkle the flour over them and give everything a good toss. Add the brown sugar, cinnamon, vanilla, salt, cloves, nutmeg, and allspice, stirring gently until the apples are well coated. Fold in the raisins and walnuts last.

Step 3

Heat your oven to 350°F (175°C). On a floured surface, roll out two of the dough discs into rectangles about 12 by 18 inches and roughly a quarter-inch thick. Carefully transfer one to a 10x15-inch jelly roll pan, pressing it into the corners. Trim the edges so there’s about an inch hanging over, then fold that overhang under itself and crimp along the pan’s edges. To keep the crust from puffing up while baking, poke a few holes in the bottom with a fork.

Step 4

Spread the apple filling evenly over the crust. Roll out the remaining dough disc and use cookie cutters to create decorative shapes to place on top of the filling in a pretty pattern. Whisk together the egg and water, then brush this egg wash over the edges of the crust and the dough cut-outs to give everything a nice golden finish.

Step 5

Bake the pie for about 55 to 65 minutes, until the crust is golden and the apples are tender when you poke them with a knife. Let it cool completely for about half an hour before slicing and serving—it’s worth the wait!