Rustic apple pie.
What makes something “rustic?” Is it unfinished looking? Usually. That’s the case with this apple pie. There are no crimped edges, no perfectly pressed crust. There’s not even a stitch of butter in the crust, which is normally a no-no for me [Jessica]. This pie takes about 15 minutes to throw together, and that’s what’s so beautiful about it. Maddy Lu has an eye for the “rustic” in dessert. It might not be pretty, but I bet it’s one of the best things you’ve ever eaten! Here is my recipe for rustic apple pie. I highly recommend it… and your husband will thank you when he walks in from work and smells the cinnamon. Maybe a back rub is in order?
Preheat Oven to 375…
- 8 Medium Sized Apples, cored and sliced
- 1/2 Cup Butter
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- A generous sprinkling of cinnamon
- 3 TBS Flour
- 1/2 cup shortening
- 1 1/2 cups flour
- 1/2 tsp salt
- 1/2 cup water
- To begin, slice and core your apples. This is the time when an apple peeler/corer comes in handy.
- Melt a stick of butter on medium heat, once melted, add the flour.
- Add the white/brown sugars and the cinnamon.
- Let the mixture simmer for a few minutes. That’s it.
- Get that crust prepared- using a pastry cutter or a big fork, cut the flour/salt into the shortening. Mix in the water with your hands until the dough comes together.
- Roll out the dough on a floured surface- you want a big huge pancake.
- Lift the dough onto your baking sheet, and dump the apples into the center.
- Pull up the edges so they come in about halfway towards the center.
- Bake on center rack at 375 or until you can see the apples are bubbling and the crust is browned.