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    You are in: Home / Recipes / Flat Apple Pie Recipe
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    Flat Apple Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    Susang's Note:

    This was handed down from my Mother in-law. I like it since I don't like to make pies. It's always a hit and freezes well for lunches.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix together the flour and salt; cut in the shortening.
    2. 2
      Separate the egg yolk from the egg white. Set the egg white aside to glaze the top crust.
    3. 3
      Put the egg yolk in a measuring cup; add milk to make 2/3 cup; beat slightly.
    4. 4
      Add the milk/egg mixture to the flour mixture all at once.
    5. 5
      Mix together until it holds together.
    6. 6
      Gather into a ball and separate into 2 equal portions.
    7. 7
      Roll out the first half to fit into a jelly roll pan or a large cookie sheet.
    8. 8
      Sprinkle 2 or 3 handfuls of crushed cereal on top of the crust. I just use my hands to crush the cereal.
    9. 9
      Mix the apples with the sugar and spread on top of the cereal.
    10. 10
      Sprinkle the apples with cinnamon and dot with butter.
    11. 11
      Roll out the second crust. Gently place over the top of the apples.
    12. 12
      Whisk the reserved egg white until frothy; brush the top crust with it.
    13. 13
      Cut small uniform slits on the top crust.
    14. 14
      Bake at 375 degrees Fahrenheit for 45 minutes.
    15. 15
      Glaze lightly with a powdered sugar glaze while still warm if desired.

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    Nutritional Facts for Flat Apple Pie

    Serving Size: 1 (159 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 364.0
     
    Calories from Fat 161
    44%
    Total Fat 17.8 g
    27%
    Saturated Fat 4.4 g
    22%
    Cholesterol 17.6 mg
    5%
    Sodium 104.1 mg
    4%
    Total Carbohydrate 49.2 g
    16%
    Dietary Fiber 2.9 g
    11%
    Sugars 26.3 g
    105%
    Protein 3.4 g
    6%

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