In dire need of a dessert and having no eggs and noticing a large box of apples still sitting in my porch, I decided to make apple pie. I didn't have a lot of time and so the thought of making two-crust, peeled and thinly sliced apples apple pie wasn't going to work. I tried something new and really liked how it turned out.
First I made one two-crust recipe of pie crust. I rolled them out right on my pans to avoid the messy counter. I brushed off the extra flour before baking.
I divided up the apples and placed them on the middle of the pie crust. I sprinkled with about 1/4 c. flour.
I sprinkled on about 2 Tbsp. brown sugar and 1 Tbsp. white sugar.
I sprinkled over a serious amount of cinnamon, probably 1 1/2 tsp. per pie.
Carefully, I lifted up the edges of the pie crust and simply folded it over the apples. I dotted the top with about 2 Tbsp. butter and popped them into the oven for 25 minutes at 375. When the timer went off I switched around the pans and baked for another 25 minutes.
We let them cool while we were eating lunch and sliced with a pizza cutter into 8 small wedges. Some enjoyed it as is while others dolloped on Cool Whip. The other RAP was saved until it cooled and eaten for breakfast the next morning. I especially liked it cool because you could just grab a slice and eat it. No plate, no fork, no mess. Yummy, applely, cinnamony goodness.
Just a note: by not mixing up all the dry ingredients it definitely looked rustic. If you want a prettier looking RAP, mix the dry ingredients in a small bowl and then sprinkle half over each pie.