Rustic Apple Pie Recipe

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I have been experiencing what I like to call Apple-palooza right now – working my way through over 100 pounds of apples while canning. Apple pie filling, canned apples, smooth apple sauce, apple butter and even chunky apple sauce. (I’m almost tired of looking at apples….)

This is a must make in the middle of my canning madness: rustic apple pie recipe! It is easy to buy pie crust, but even easier to make it. It’s better tasting and easier to work with that that stuff from the store that you have to thaw out to use.

Rustic Apple Pie Recipe

Ingredients

Pie crust

• 2 cups All-purpose flour
• 1/2 teaspoon salt
• 1/3 cup vegetable shortening
• 4 tbsps unsalted butter
• 6 tbsps cold water

Apple filling

• 2 cups peeled, finely sliced apples (or one quart of canned apple pie filling and jump down to butter)
• 1/2 tbsp lemon juice
• 1/2 cup brown sugar
• 1 1/2 tbsp All-purpose flour
• 1 tbsp cornstarch
• 1/8 tsp salt
• 1 tsp cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice
• 1/8 cup apple juice
• 2 tablespoons low-fat butter

Directions

Pie crust –

Whisk flour and salt together. Add vegetable shortening until mix starts to crumble. Add in butter and water and mix with a fork until dough becomes moist and solid. Roll out the dough and place it in a round baking tin. Fold edges nicely around the pan for a nice finish. Cut the extra dough into long rectangles for the pie top.

Apple filling –

Preheat oven to 400°F, Toss apples and lemon juice together in a small bowl. In a medium bowl whisk the sugar, flour, cornstarch, salt, and spices. Transfer apples to the medium bowl and toss until fully coated. Warm up the apple juice and stir it into the mix. Pour the apple filling into the pan and top with butter. Place the rectangular cut dough on top of apples in a perpendicular design.

Bake for 45 minutes or until filling starts to bubble then reduce heat.

Let cool before serving then rip into it like a monkey on a cupcake!