Rustic Apple Pie
Scott loves apple pie—and I love making it for him.
This Rustic Apple Pie feels cozy and special, yet simple enough for a Sunday afternoon.
The recipe calls for homemade crust, but I’ll be honest: I usually skip that part and use store-bought gluten-free crust instead. It saves time and still turns out so delicious.
Made in a springform pan, this double-crusted beauty bakes up tall, golden, and bubbling with cinnamon-kissed apples.
It’s the kind of pie that fills your home with warmth—and reminds you that love doesn’t have to be fancy to be wonderful.
Ingredients
Crust:
- 2 1/2 cup all-purpose flour
- 1 teaspoon salt
- 3/4 cup vegetable shortening
- 6 to 7 tablespoon ice water
Filling:
- 4 pound tart apples (such as Granny Smith), peeled, cored and sliced
- 1/2 cup all-purpose flour
- 1 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 tablespoon butter, cut into small pieces
- Cinnamon-sugar (optional)
Directions
- Preheat oven to 375F degrees.
- To prepare the crust, mix flour and salt in a large bowl. Cut in shortening using a pastry blender or two knives until mixture resembles coarse meal. Add ice water 1 tablespoon at a time. Stir gently and gather into two balls, one about twice as large as the other.
- Roll out larger ball on a lightly floured surface until it is large enough to cover the bottom and sides of a 9-inch springform pan, with about 2 inches of overhang. Roll the smaller dough ball into a 9-inch circle.
- To prepare the filling, combine apples, flour, sugar, cinnamon and salt; toss well. Spoon into prepared crust. Sprinkle pieces of butter on top. Place top crust over filling. Fold overhang evenly around the top crust. Cut 10 to 12 slits in top crust. Sprinkle with cinnamon-sugar if desired. Bake about 1 hour or until crust is deep golden and the filling oozes through the slits.
