Rustic Apple Pie

Thursday, October 8, 2015

Making apple pie had been on my want-to-do-list for a long time. Thanks to The Pioneer Woman, I finally can make it. She never fails to inspired me. Whenever I am not in the mood of cooking all I have to do is browsing her recipe or watching her cooking videos. I just adjusted the recipe to my liking.
Flat Apple Pie Recipe

The Ingredients Apple Pie Ingredients
Peel the apples. I used Fuji apples, which is sweet in nature so I don't have to use too much sugar.
Apple Pie Ingredients
While my sous chef work on the filling
Apple Pie
I work on the crust with pastry cutter
Apple Pie Recipe

Roll the crust

Bake in the oven at 375 degree F for about 40 minutes 

then all we have to do is wait until it cools down {and keep poking to check if it's cool enough to be eaten. What else can one do while waiting right beside it?}

The excited look of my sous chef is when I told him it is ready to be eaten

Mission accomplished! 

Apple Pie
Printable Recipe 
3 sweet apples (I use Fuji), peeled and sliced
1/4 cup brown sugar
1/4 cup granulated sugar
2 Tablespoons all-purpose flour
1/4 teaspoon salt
Juice from ½ lemon
a dash of ground cinnamon

2 Tablespoons cold butter, cut into thin slices

The Crust:
1.5 cups all-purpose flour, plus more for dusting
½ teaspoon salt
8 Tablespoons or 1/2 cup cold butter, cut into small cubes
1 egg
2 Tablespoons cold water
1 teaspoon lemon juice or white vinegar


Preheat the oven to 375 degrees Fahrenheit.

The Crust:
Combine the flour and salt in a large mixing bowl. Add in the butter. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles – about 3 minutes.

Lightly beat the egg with a fork, and then add it to the mixture then add in the cold water and lemon juice/ vinegar.

Stir the mixture together with spatula until it's just combined. Keep it in the refrigerator while preparing the filling.

In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt, lemon juice, and ground cinnamon.

Cover the work space with parchment paper then dust the roller and the parchment paper with flour.

Roll the dough from the center outward; not back and forth, to make a large circle.

Carefully move the crust along with the parchment on a large baking sheet.

Place the filling on the crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. 

Place the sliced butter on the top of the pie.

Bake until the filling is golden and bubbly about 35 minutes.