I love making pies during Fall because it’s just one of those comforting foods to cozy up to on a chilly day. It’s also one of the best times to pick apples, so you can guess what direction this pie is going in. That’s right, tis’ the season for buttery, cinnamon-y, sweet Apple desserts. Pies can be a bit complicated to put together and with the pie pan that’s just another dish to clean so to makes things a bit easier I wanted to share this recipe for a Rustic Apple Pie. This freeform sweet, cinnamon sugar apple pie with a tender, butter crust pastry is quick and simple to put together and so delicious! Let’s get started with the recipe, shall we?
Ingredients:
Crust:
- 2 cups all purpose flour
- 8 tablespoons chilled unsalted butter
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 6 tablespoon chilled water
Apple Filling and Assembly:
- 1 pound Cortland apples
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1/2 teaspoon Cinnamon
- Squeeze of lemon juice
- Heavy cream, for brushing crust
- Coarse demerara sugar, optional
- Apple jelly, for brushing
Directions:
Like any good pie we must start with the pastry! This pastry dough should look familiar because it’s the same one I used for my Rustic Blueberry Galette. The crust is so simple and versatile it works for so many recipes! You can fill it with whatever you like and it will always taste delicious. In a food processor add in 1 cup flour, cubed chilled unsalted butter, salt, sugar, and then top with remaining flour. Pulse a few times on high until you have a fine crumbly mixture. Then you add in the water and pulse again. The mixture will become crumbly and come together when pressed.
Tip out the contents of the food processor onto some plastic wrap and press together lightly to form a disc. Wrap and then place into the refrigerator to chill for at least and hour. And now, to turn your attention to the filling! I personally like the apple peels for this recipe but you can feel free to peel your apples. I skipped this and started by cutting my apple in half and coring it with a small pairing knife. If you have an apple corer this would be the perfect time to use it. Lay your apples flat and then cut into thin slices. Add in the sugar, brown sugar, cinnamon, and just a squeeze of lemon juice. Mix everything, making sure the apple slices are thoroughly coated. Set it aside until your dough is chilled.
Looks like you have a filling and a dough and that’s just the perfect combination for a rustic pie! Or a regular pie! Or a tart! Things could really go in any direction right now. Wow, how exciting! Let’s just stick to the rustic tart.
Start by preheating oven to 400F. Then unwrap the chilled dough and roll it out on a lightly floured surface. Roll until it’s a 1/4 inch thick (about 14 inches in diameter). Roll the dough onto the rolling pin and then unroll it out onto a parchment paper lined baking sheet. That’s a lot of rolling but don’t worry it’s all necessary. Now it’s time to lay out your apple slices. You can lay them however you like but I opted for the classic flowering. Start with the outer circle (about 2-3 inches from border). Then layer the next inner circle of slices over the first. Continue until you are in the middle. Last, just fold in all the edges slightly covering the outermost edge.
When you’re done assembling brush the edges with some heavy cream and optionally, you can sprinkle the edges with some coarse sugar. Place in the 400F oven for 30 minutes. Then lower the heat to 350F and bake for an additional 10-15 minutes until the edges are golden brown. Take it out of the oven and lightly brush the apples with some warmed apple jelly until they are glistening.
Your tart is done! Serve it up while still warm on its own or with a side of vanilla ice cream!
Rustic Apple Pie
Ingredients
For the Crust:
- 2 cups all purpose flour
- 8 tablespoons chilled unsalted butter
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 6 tablespoons chilled water
For Filling and Assembly:
- 1 pound Cortland apples
- ¼ cup granulated sugar
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- Squeeze of lemon juice
- Heavy cream, for brushing crust
- Coarse demerara sugar, optional
- Apple jelly, for brushing
Instructions
For the Crust:
- Cube your chilled butter. In a food processor add in 1 cup flour, cubed butter, remaining flour and then sprinkle with salt and sugar.
- Pulse everything on low until it becomes fine crumbs. Add in chilled water and pulse again on high until mixture has large crumbles and stays together when pressed.
- Tip out the crumbly dough onto a piece of cling film and press together lightly into a disc. Wrap in the plastic wrap and place in refrigerator for at least an hour to chill.
For Apple Filling and Assembly:
- If you choose to you can first peel your apples. I chose to keep them unpeeled. Cut apples in half and remove core with pairing knife (or use an apple corer).
- Thinly slice apples and put into large bowl. Add in sugar, brown sugar, cinnamon, and squeeze of lemon juice. Mix completely so each slice is thoroughly coated.
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Once apples are done, set aside and remove chilled pastry dough. Roll out chilled dough onto lightly floured surface until ¼“ thick (around 14” diameter). Roll the dough onto the rolling pin and then unroll onto parchment paper lined baking sheet.
- Arrange the apples onto dough, as you like. I arranged mine in a circular flowering pattern. Starting with the outermost circle about 2 inches from edge I put down the slices in a circle. The next inner circle was placed halfway on top first circle. Work your way in until you make it to the middle.
- Fold in the edges of the crust slightly over the outermost ring of apple slices.
- Brush the edges with heavy cream and place in the 400°F oven for 30 minutes.
- Reduce heat to 350°F and bake for additional 10-15 minutes until crust is golden brown.
- Remove tart from oven and brush over warmed apple jelly on apple slices until glistening. (Apple jelly should be microwaved for a few seconds until runny enough to brush)
- Serve up warm by itself or with a side of ice cream.
- Enjoy!
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