Rustic Apple Pie Crust Recipe

Brush the apples with the.

Rustic apple pie crust recipe.

Cut in butter until crumbly. In a large bowl combine flour sugar and salt. In a very large bowl add apples sugar cinnamon nutmeg and salt. Place the baking sheet in an oven preheated to 400 degrees.

Preheat oven to 450 degrees fahrenheit. Cover reduce heat and cook 20 minutes or until apples are tender stirring occasionally. Preheat the oven to 400. Stir in apples and next 3 ingredients through nutmeg.

It s baked in a homemade gluten free crust. Brush the crust with the egg and sprinkle with the raw sugar. Cover and refrigerate until easy to handle about 30 minutes. Split the ball of pie dough into two portions and flatten each of them slightly to form two dough patties.

This post was first published on september 8 2017 and the recipe and. Place the galette in the oven and bake for about 40 45 minutes until the pastry is golden brown and the apples are cooked through. Add brown sugar and 2 tablespoons granulated sugar. Using your bench scraper transfer the rustic apple pie to a parchment lined baking sheet.

Place dough on a clean and even surface and sprinkle surface pie dough and rolling pin with flour. Melt butter in a large skillet over medium high heat. Cook 2 minutes or until sugars dissolve. Spoon the oat mixture over the apples.

Retrieve dough from fridge and remove plastic wrap. Sprinkle some sparkling sugar over the egg wash to give the pie a beautiful look and a little crunch. 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. Gradually add water and vanilla tossing with a fork until dough forms a ball.

Fold the excess pie crust over the filling. This classic rustic old fashioned apple pie is made from scratch with fresh apples and cinnamon. Toss to coat evenly. Roll out the dough for the bottom of the pie and place into the bottom of a lightly greased 9 inch oven safe pie dish.

Bake until the crust is golden brown and the apples are tender 40 to 45 minutes. Wrap each portion of dough with plastic wrap and refrigerate for 15 minutes.