This rustic Apple pie is filling up the 6th day of 12 DAYS OF CHRISTMAS PIES AND TARTS!!! It’s made with Delicious flaky crust and Granny Smith apples that are sprinkled with cinnamon. Your kitchen will smell delightful!!!
People might say “Stop and smell the roses”, but with this pie I have to say “Stop and smell this Apple Pie”!!! Oh .. Your house will smell delicious! The cinnamon, the butter, the apple, my oh my!! Just yummy!!
Apple pie. It screams Americana doesn’t it?! The first time I had apple pie was at McDonalds!! The cinnamon, the crust and the apple was amazing!! When did you have your first bite of Apple pie? Was it like mine? ?. Oh are you a cold pie person or a hot pie person? As it is person or add vanilla ice cream person? Either way, this pie is delicious!! Let make this pie!!
Sprinkle a teaspoon of cinnamon on the sliced apples. Toss the apples so each slices will be covered with it.
Make the syrup that you’re going to pour on top of the apples. Pour it on the apple and toss again. You will some juices left, but make sure not to pour it into the pie. It will make the pie way too soupy.
I love how it glisten!! You. know it’s going to be delicious when it glistens like this!!
Here’s the fun part!! Making the topper. Yes you can use just a roll out crust for the top but why not make a decorated one? I used this handy dandy double sided Pastry Cutter. Easy to use and you can get straight edge and wiggly edge.
I even braided on of them! It’s really up to your imagination on how you want your topper to look!
Place the apples into the pie dish that’s has the pie crust. The cover the top with the strips.
I was so excited to see it decorated!! Don’t forget the egg wash and turbinado sugar for the top!!
Boy oh boy!!! Isn’t she a looker?!?! What a delicious and fun pie to make!!
Happy Baking
| Servings |
8 servings
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- 2 1/4 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup unsalted butter cut into 1/4-inch cubes and chilled 2 sticks
- 8-10 tbsps ice water
- 8 Granny Smith apples - peeled cored and sliced
- 1 tsp cinnamon
- 1/2 cup unsalted butter
- 3 tbsp all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 tsp vanilla extract
- 1 egg
- 4 tbsp turbinado sugar
Ingredients
All Butter Crust (Makes 2 crusts)
Apple Pie Filling
Egg wash
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- Pulse the flour, sugar and salt in a food processor for 5 seconds.
- Add the butter and pulse until the mixture resembles coarse sand, with some small lumps of butter (no larger than pea-sized) remaining. This will probably take 15 to 20 (1-second) pulses.
- Feed one tablespoon of ice water at a time through the feed tube of the food processor, pulsing 4 to 5 times after each addition. Stop adding water when the mixture begins to form large clumps and pulls away from sides of the food processor bowl.
- Dump the mixture onto a work surface and push it together into a big ball using your hands.
- Evenly divide the dough in half. Quickly form the halves into two balls and flatten them into 4-inch disks.
- Place each disk in a plastic baggie or wrap it in plastic wrap, and refrigerate for at least an hour and up to 4 days.
- Remove one of the dough from the refrigerator 10 minutes ahead of time so that it just starts to soften and is easier to roll.
- Lightly flour your work surface and rolling pin. Roll out the disk of dough from the center moving outward, turning it a quarter turn and repeating until the diameter of the whole crust is about 4 inches larger than the pie pan. To measure if the crust is wide enough put the pie pan gently on top of the crust. Roll out more if needed.
- If the edges of the crust start to split, pinch them together before continuing.
- Lay the crust on a pie dish. Chill again in the refrigerator.
- Roll out on a floured surface and cut into strips. Lay on a baking sheet and chill in the refrigerator while making the filling.
- Preheat oven to 425 degrees F (220 degrees C).
- Put the apple slices in a large bowl. Sprinkle cinnamon and toss.
- Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, brown sugar, and vanilla extract and bring to a boil. Turn off the stove and let it cool for about 5 minutes. Pour on the apples and toss.
- Fill with apples on to the pie dish. Do not pour in the juice so it won't be too soupy. Lay the strips of crust on top and brush with egg wash and sprinkle with turbinado sugar.
- Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Adapted from : All Recipes
