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I love easy recipes, especially pies, and this is one of our favorites.  This is a great 

 

 

recipe when you don't want to go through the hassle of making a fluted pie crust.

 

 

And I've found that more people will eat this crust, so it's a win for me.  

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Rustic Apple Pie​

 

Ingredients

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Crust:

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•  1¼ cups plain flour (chilled if possible)

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•  1 tablespoon sugar

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•  1 teaspoon sea salt

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•  8 tablespoons (1 stick) cold, unsalted butter, cut into small cubes*

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•  3 tablespoons ice water (sometimes I need more, depending on the weather)

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Filling:

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•  4 to 4½ cups  prepared apples (peeled, cored, sliced into 8 to 10 wedges each)

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•  ½ cup sugar

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•  4 tablespoons cornstarch

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•  ¾ teaspoon cinnamon (could also use apple pie spice)

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•  1 tablespoon water

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•  1 large egg

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Instructions

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1.   Crust: In a large bowl, mix the flour, sugar and salt.  Toss the butter cubes with

 

 

     the flour and cut it with a pastry cutter until the butter is the size of small peas. 

 

 

     Sprinkle the ice water over the pastry and, using a spatula, keep folding the

 

 

     mixture (adding more water if needed).   Soon the mixture, when pressed

 

 

     together) will form a rough ball.  Form the dough into a 6-inch disc; wrap in

 

 

     plastic and chill at least 20 minutes.  Remove from chilling; place on

 

 

     parchment sheet and roll into a 13-inch circle.  The edges of the crust will be

 

 

     uneven, not perfect.

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2.  Preheat the oven to 425°F. 

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3.  Filling:  In a large bowl, place the sugar, cornstarch and cinnamon; mix.  Add

 

 

     the prepared apple slices and fold to coat all the pieces.   

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4.  Place the prepared crust, still on the parchment, onto a baking sheet.  Place

 

 

     the apples into the middle of the crust mixture and spoon or arrange to within 

 

 

     3 inches of the edges.  At this point you can arrange the apples into a pattern.

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     Fold up the edges of the crust, making a pleat every 3 to 4 inches.

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5.  Mix the egg and water; brush oner the crust; sprinkle with sugar if desired.

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6.  Place the pie on a middle rack of the preheated oven.  Bake for 10 minutes;

 

 

     Lower heat and continue to bake for 20 to 25 minutes until the filling is bubbly.

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     If the crust starts getting too brown, place a piece of foil loosely over the top.

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     Using the parchment, slide the pie onto a wire rack for cooling.

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