Crispy Apple Pies Without Pie Dough

One technique video, one shortcut: flour tortillas standing in for pie dough. The filling is a 15-minute, one-pan job — firm apples cubed small, fried in butter to a toasty edge with brown sugar, a whole spoonful of cinnamon, vanilla and ribbons of lemon zest — with the trick of a raw, lemon-tossed handful stirred back in at the end alongside a cornstarch slurry, so every pie carries soft caramel apples and firm bright ones together. Egg glues the folded seams shut and glazes the tops, brown sugar bakes into a crackly shell, and 15–20 minutes at 200 °C leaves a triangle that crackles under a finger and tears like real pastry — the corner piece of an apple pie, every single bite.