Rustic Apple Pie Crust

Not sure why i was so intimidated before.

Rustic apple pie crust.

One thing i learned about homemade pie crust is that you need to keep the ingredients cold especially butter. Bake the tart in the center of the oven for 1 hour or until the apples are tender and golden and the crust is deep golden and cooked through. Begin by preparing the pie crust. Sprinkle with 1 teaspoon sugar.

Brush crust edge with water. If you d like to keep strictly kosher when making this dessert for our hanukkah menu use walnut oil in place of butter and look for pie dough made with shortening and containing no lard. Line a baking sheet with parchment paper. Boost the nutrition and flavor even further by adding 1 4 cup dried cranberries or dried cherries to the fruit mixture.

Like an apple pie without the pan it consists of a thin layer of cinnamon scented apples atop a buttery flaky crust. The crust was incredibly easy to make and the filling is just like regular fruit filling for any pie or crumble crisp. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. In medium bowl mix 1 2 cup sugar the cornstarch and cinnamon.

You can place all of the ingredients in the freezer for 5 10 minutes before beginning your prep if you have time. We topped our rustic apple pie with a giant scoop of vanilla ice cream. No need to be artistic the more rustic the better. In a large bowl combine the apples with 1 2 cup of the brown sugar the cornstarch lemon juice and cinnamon.

Purchased piecrust dough is a convenient time saver. This free form apple dessert often referred to as a rustic tart is super easy because it starts with a refrigerated pie crust. Brush the apples with the melted preserves. In a large bowl combine flour sugar and salt.

This free form french apple tart is something the french might throw together au pif or by feel. This rustic apple pie tasted that much better because i knew the work that went into it haha. Spoon apple mixture onto center of crust spreading to within 2 inches of edge. Gently stir in apples.

Preheat the oven to 400 degrees f. Gradually add water and vanilla tossing with a fork until dough forms a ball. Fold crust edge over filling to form 2 inch border pleating crust as necessary. Cut in butter until crumbly.