pwm, I had the same experience. I was only making one, so instead of a cookie sheet, I put it on a pie plate. Other than that, I followed the recipe and folded the crust over the filling. It looked like PW's pictures. But like you, the filling ran out. I sure was glad I had it in a dish with sides!

I'll be watching for solutions, too.

Depends on the apples you used.....if they were juicy it will make more juice.
Don't know the recipe but tossing the raw apples with a little ( like 2 teaspoons per cup of sliced apples) will thicken the excess juice.
Linda c

With a little what Linda? LOL Flour, maybe?

The recipe calls for tossing the apples with a bit of flour, so perhaps the apples were exceptionally juicy.

Here is a link that might be useful: PW Flat Apple Pie Recipe

I was wondering who Prairie Woman was until I saw the recipe. I guess Pioneer Woman does live on the Oklahoma Prairie tho. LOL

Yeah....flour! LOL!
It's pretty well impossible to accurately predict how much flour to add to apples to thicken the juice....I would sure say that 2 T. for 5 apples was not enough.....but how fresh were the apples? how big were they>
I always eat some of the apples to try to figure out how juicy....but still it's a carp shoot!
Linda C

I often strew a few breadcrumbs across the bottom to soak up excess juice.

I make that kind of pie all the time, a Crostata. But I use Ina Garten's recipe. I've never had excess juice with her recipe.

It calls for 1/4 cup flour for 1 1/2 lb apples.....about 4 apples.

Sprinkle some tapioca around the filling.
I do that with a traditional pie, and it
helps keep things together.

I don't know if you've seen Sarah Calder's show French Cooking at Home. She made one of these rustic pies using strawberries and she sprinkled a small pile of crushed almonds on the bottom crust before she put in the fruit.

At least one CI apple pie recipe calls for cooking the apples down for a bit prior to adding them to the pie. Cook, cool, then drain before going on. Maybe that idea could help you?

There is an Alton Brown apple pie recipe where he tosses the apples with 1/4 cup of sugar then puts them in a colander over a bowl to drain for an hour and a half. The juice from that is cooked down to 2 tbsp and added back in.

I make Ina Garten's Apple Crostada all the time. It is so easy and so good. It calls for food processor crust rolled to an 11-inch round. 1-1/2# of apples (I slice them into 1/8" slices), 1/4 teaspoon grated orange zest, 1/4 cup flour, 1/4 cup granulated sugar, 1/4 teaspoon kosher salt, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground allspice 4 tablespoons unsalted diced butter. Pile the apple filling up in the middle leaving a good inch border.I have found that you must be very careful when you fold the edges up not to poke any holes in the crust or you will have the juices run out. I brush on an egg yolk and water wash onto the crust for color. And the last time to make it look prettier, I brushed an apricot preserves & Gran Manier glaze onto the exposed apples after baking to shine it up and give it a more professional look. 1/4 cup seems like a lot of flour for 1-1/2# of apples, but it works. Try this recipe you will like it a lot. Bake in 425 degree oven until the apples are tender.

I've read some discussions online about runny pies and what to do about it. I am not a fan of flour thickened pies for some reason. Flour will thicken a pie but at some point it also adds a taste and texture I don't care for. I have added instant tapioca and had good results. Fruits vary in juciness and pectin (the stuff in fruit that gells) so there's no hard and fast rule. This is yet another reason why I find pies one of the most difficult things to cook/bake.

lpink, sugaring the fruit and letting the juice drain then reducing the juice before adding back should work for most fruits, I think.

Also, King Arthur Flour Company has a great product called Instant Clear Gel.....works perfectly in their recipe for Strawberry-Rhubarb Pie.

the Clear Jel will thicken up your pie, but it gives you that "gelatinous goo" that's found in commercially prepared pie fillings. I don't care for the consistency, probably why I never buy prepared pie filling!

I use flour because I like it better than I like cornstarch but I'm going to have to try that trick with the breadcrumbs, I always have those in the freezer.

A hotel restaurant locally used to use tapioca to thicken their fresh strawberry pie but all the tapioca I find here is the big pearl stuff, no tapioca flour. :-(

Annie

Could you put the tapioca in a blender or grinder to turn it into flour, or is it a completely different animal? I have tapioca pearls, too, and wonder if it would work.

I made a blueberry pie yesterday for Father's Day, and the recipe I used, Dorie Greenspan's, called for bread crumbs sprinkled on the bottom of the pie before adding the filling, to soak up the juices.

Sally

The recipe calls for Granny Smith apples, so that's what I've used. It also calls for flour as thickener. Just made my third pair of Flat Apple pies, but decided to put the folded crusts in pie pans. The juices still ran but congealed around the edges and were actually yummy. Thanks for all suggestions. It's a good pie.

Flat apple pie with no juice running, can be made this way.

There is no need for thickener, or flour.

Just use you dehydrator to dry up the apples a little.

I made one chocolate apple pie. Not one drop of juice.

dcarch

I cannot imagine adding sugar and draining off some of that good apple juice!! It would be like cutting a rare roast beef and draining off the juices that run!!
If the pie is cooked....I like the flour taste....just like I enjoy the taste of bread.
But if the pie is not cooked well enough and the flour tastes raw....not so much!!
PWM...this time of the year...Granny Smiths are fresh and juicy ( if they come from the southern hemisphere).....so they may need a little more flour.
A perfect rustic pie with the juices contained, and not dry or floury, slightly thickened...perfectly flavored and spiced....is indeed a joy to behold and certainly to eat!!
Keep trying....and enjoy all the less than perfect attempts!

I use cornstarch instead of flour, as I find that it does a better job of thickening and changes the flavor less. Next time maybe I will try tapioca flour. My apples are extremely juicy, but I do not drain off any juice, and the cornstarch does a great job of thickening it. I don't remember how much cornstarch I use, but I think it was 2 tbsp for 4 cups of apples.

Lars

Lindac - the juices that are drained off still go into the pie. They are reduced on the stove and then added back. Reducing the juices before putting them into the pie reduces the need for thickening and should the juices from running out of the flat pie. Darch's dehydrating the apples a bit would serve a similar purpose - get some of the water out.