Cins Rustic Apple Pie Recipes

EASY RUSTIC APPLE PIE

Steps:

• Add the ice water, one tablespoon at a time, over the flour mixture.
• Pulse or stir the mixture until large clumps form.
• When the dough begins to hold together, lay it on large piece of plastic wrap and use the wrap to for the dough into a ball. Flatten out the ball into a disc shape and cover completely with the plastic wrap.
• Refrigerate for 30 minutes before using.
• Preheat oven to 400 degrees.
• In a medium bowl, add all of the filling ingredients, except the butter, and stir until the apples are evenly coated. Use your spoon to roughly chop the apples.
• Place the filling in the center of the rolled out dough, leaving a 2-3 inch border. Fold the border up and around the filling, pleating it together. Leave a circular opening in the center. Dot the filling with butter. Brush the top of the dough with the beaten egg and sprinkle with the sparkling sugar.
• Transfer the rustic pie to a parchment lined baking sheet and bake for 40-45 minutes until the crust is a deep golden brown and the filling is bubbling. If the crust is browning too fast, tent the pie with foil for the remaining cooking time.

RUSTIC APPLE PIE

Steps:

• In a large mixing bowl, combine flour and salt. Cut shortening into flour with pastry blender or 2 knives until mixture resembles coarse crumbs.
• In a small bowl, beat egg, water and vinegar together to blend. Pour liquid mixture over flour mixture. Stir with fork until moistened. On a piece of plastic wrap, flatten into a circle about 8″ (20cm) Wrap and chill dough 15 minutes for easier rolling.
• Preheat oven to 425F (220C). Line a baking sheet with parchment paper.
• In a large bowl, combine apples, brown sugar, lemon zest and cinnamon.
• On a lightly floured surface, roll refrigerated dough, into a 16″ (40 cm) circle. Don't worry if it comes out a different shape! Transfer pastry to prepared baking sheet.
• In middle pastry, pile apples and other fruit in a 9″ (23 cm) circle. Fold pastry up over apples, leaving a hole in the centre. Apples will show in the middle.
• Brush pastry with beaten egg and sprinkle with coarse sugar. Bake in preheated oven for 20 minutes. Reduce heat to 375F (190C) and continue to bake for 40-50 minutes, or until crust is golden and apples are tender. Serve warm or room temperature and tastes delicious with ice cream.

RUSTIC APPLE PIE CROSTATA

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, combine the apples with 1/2 cup of the brown sugar, the cornstarch, lemon juice and cinnamon. In another small bowl, combine the remaining 3 tablespoons brown sugar, the oats, butter, flour and salt.
• Place the piecrust on the prepared baking sheet. Spoon the apple mixture in the middle of the pie, leaving about a 1-inch border. Fold the crust edges over the filling, pleating occasionally. Spoon the oat mixture over the apples. Brush the crust with the egg and sprinkle with the raw sugar. Bake until the crust is golden brown and the apples are tender, 40 to 45 minutes.
• Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
• Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
• Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.

CIN'S "RUSTIC APPLE PIE"

Steps:

• 1. Melt the 2 T of butter in a large skillet (or heavy bottom saucepan) over medium-high heat. Add brown sugar/splenda blend and white splenda; cook 2 minutes or so, until sugars dissolve. Stir in apple slices, lemon juice and cinnamon (or nutmeg; or 1 t each whatever you like best). Cover, reduce heat, and cook 20 minutes or until apples are tender, stir occasionally. Remove from heat and let cool to room temperature.
• 2. Place the pie dough into an 8" round deep-dish baking pan and shake some cinnamon/splenda over dough (as much as you'd like). Pour cooled apples in center of dough, staying about 2" from edges. Fold the edges of dough up toward the center, dough only partially covering your apple mixture, leave it wavy around the edges. Spray the edges of dough, (part you pulled up over fruit mixture), with some I Can't Believe it's Not Butter butter. Then shake with the cinnamon/splenda, that you've mixed in a shaker-jar, evenly over dough. Bake the at 375° for 30 to 45 minutes or until golden brown and juices are bubbling. (I only baked it for 30 minutes, but I know ovens vary, so bake it until it's done for you).
• 3. For my Hubby, today (5-20-13), I turned this into a "Rustic Blueberry Pie".....the reason I say for him is because I'm allergic to blueberries and can not eat any of it. So, for him I did not make it sugar-free (because he likes his sweets).

RUSTIC APPLE PIE WITH DRIED CHERRIES

Steps:

• To prepare the crust, put the whole-wheat pastry flour, all-purpose flour, granulated sugar and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. In a small bowl combine the buttermilk and ice water. Add the buttermilk-water mixture and pulse 3 to 5 times more to combine. Pat the dough into a 4-inch round and wrap in plastic wrap. Place in the freezer for 10 minutes, or make ahead and refrigerate for up to 1 day.
• In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Core the apples and cut them into 1/4-inch slices. In a large bowl toss the apple slices with the lemon juice. Add the dried cherries then sprinkle in the cornstarch, brown sugar and cinnamon and toss until the apples are evenly coated. Set aside.
• On a lightly floured surface, roll the chilled dough into a large circle about 9 inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer it to the prepared baking sheet. If the dough breaks, patch it up with your fingers.
• Arrange the apple mixture in a mound in the center on the dough, leaving a 1 to 2-inch border. Fold the border over the filling. It will only cover the filling partially and does not need to be even.
• Bake the pie at 425 degrees F for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the pie in the oven all the while, and bake for another 40 minutes, until the apples are tender and the crust is golden brown.
• In a small bowl stir together the honey and boiling water to make a glaze. When the pie is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or at room temperature.