Rustic Apple Pie
by Naya Holman
October 18, 2021
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It is apple pie season! I love apple picking and the different desserts I make with them. Here is my apple pie recipe that I love making when I have that craving.
Pie crust:
Makes thin crust and an open top. I would double it if you like crust and closed top.
1 ¼ cup all-purpose flour
¼ tsp salt
½ butter, that is from the fridge
¼ ice water
Apple filling:
½ cup unsalted butter
3 tablespoons all-purpose flour
¼ cup water
½ cup white sugar
½ cup packed brown sugar
1 tsp cinnamon
¼ tsp salt
8 Granny Smith apples - peeled, cored and sliced or another baking apple
1 egg
1 tbsp milk
2 tbsp sugar
NOTE BEFORE STARTING:
Pie dough needs to be refrigerated for at least 4 hours or overnight. So make this a day before or the morning of the day you want your pie.
Mix flour and salt in a large bowl
Chop butter into small cubes. Put it into the flour bowl. Cut butter into mixture with a pastry knife or fork. The butter needs to get into really small pieces. The mixture must look like dry oatmeal.
Pour in the cold water and squish the dough into a ball. Then refrigerate for at least 4 hours
Preheat oven to 425 degrees F
Peeled, cored and sliced your apples
In a saucepan, melt the butter. Then stir in flour to form a paste. Add water, white sugar, brown sugar, cinnamon and salt and bring to a boil. Reduce temperature and let simmer.
Place apples into the saucepan, no longer on the heat, and stir.
Split the dough into two unequal pieces and roll them out. Press the smaller piece into your pie plate. With the rest of the dough cut it into strips
Pour apples into the pie plate and cover with the dough strips.
Make egg mixture with the egg and milk. Place egg wash on the strips of dough then sprinkle with sugar.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F and continue baking for 35 to 45 minutes. The top should be golden brown and the apples should get soft.
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