Rustic Apple Pie Recipe
Photo source: Grandmother's Kitchen
This rustic apple pie recipe smells so delicious when it is baking. It can be made with or without nuts and either way it will disappear quickly!
1 1/2 cups all purpose flour
1/4 teaspoon salt
1 teaspoon granulated sugar
1/2 cup cold butter, cut into small pieces
4 to 5 tablespoons ice water
* Makes enough for (1) 9 inch pie.
5-6 apples ( Spartans and/or Golden Delicious)
2 Tablespoons lemon juice or juice of 1/2 lemon
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 Tablespoon flour
1 Tablespoons butter
1/2 cup almond slivers *optional
1/4 cup pine nuts *optional
Apple Pie Filling
Prepare the filling first.
Quarter, peel, core and slice the apples thinly. Put them into a large bowl, pour on the lemon juice and use a spatula to stir into the apples. This will help to keep them from browning.
In a small mixing contained stir together the dry ingredients.
Using a spatula, stir the mixture into the prepared chopped apples.
Break the butter into small bits and mix into the apple pie mixture as little chunks.
Place all the ingredients into a saucepan and using medium heat, cook for 15 minutes, or until the apple soften. Stir frequently.
Shut off and make the crust.
To make the pie crust, combine the flour, salt, and sugar in a large bowl.
Using a pastry blender, or 2 butter knives, cut the butter into the dry ingredients until it’s in pea-size pieces.
Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. Add the last tablespoon of ice water if necessary.
Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat oven to 375 degrees F.
Line a pizza pan with parchment paper and set aside.
Place pastry dough on pizza pan and spread to within 1 and 1/2 inches of edge. Brush with egg white.
Spoon apple mixture onto pastry dough, leaving 1 inch free around outside.
Fold empty edges of pastry onto apple mixture, leaving center uncovered.
Sprinkle nuts on top if using.
Bake for 35-40 minutes or until crust is golden and filling is bubbly.
Use parchment paper to slide tart onto a wire rack to cool.
Once the pie has cooled, dust with confectioners' sugar.