Thanksgiving Special: Rustic Apple Pie

This Rustic Apple Pie Recipe has an irresistible homemade apple pie filling that’s adapted slightly from my grandma’s apple halwa recipe. The flaky pie crust complements the generous gooey saucy center. This is the pie everyone has to make for Thanksgiving!

If you want to bake the apple pie from scratch like me and are looking for a gorgeous pie crust, then we have the perfect recipe:

Recipe

Prep time: 2 hours 30 minutes including preparing and chilling the pie crust.

Cook time: 1 hour 10 minutes

Resting time: 1 hour

Makes: 9” pie (serves 5-6)

Ingredients

· 1 double pie crust

· 5-6 Apples, peeled, cored and thinly sliced)

· 1 1/2 tsp cinnamon

· 10 tablespoons butter

· 3 tablespoons all-purpose flour

· 1/4 cup water

· 1 cup granulated sugar

· Melted butter for wash

Method

1. Click here for the pie crust recipe and chill per instructions while preparing the filling.

2. Preheat oven to 220˚C.

3. Melt butter in a medium saucepan over medium heat.

4. Whisk in flour then simmer for 1 minute, whisking constantly.

5. Whisk in water, sugar and bring to a boil.

6. Reduce heat and continue simmering 3 minutes, whisking frequently then remove from heat.

7. Peel, remove cores and thinly slice apples and place them in a large bowl.

8. Sprinkle with cinnamon and toss to combine.

9. Pour the sauce over the apples and stir to coat the apple slices.

10. Sprinkle your work surface with flour and roll out bottom pie crust to a 12" diameter circle.

11. Wrap it around your rolling pin to transfer it to the 9" pie plate.

12. Add apple mixture to the center.

13. Be careful not to get the filling on the edges which would make it difficult to seal.

14. Roll second crust into an 11" round and cut into 10 even thickness strips.

15. Arrange strips in a woven lattice pattern over the top (see video tutorial).

16. Brush the top with melted butter.

17. Sprinkle with sugar

18. Bake at 220˚C for 15 minutes.

19. Reduce the heat to 180˚C and continue baking another 50 minutes.

20. Once the filling is bubbling through the vents your pie is ready.

21. Rest at room temp 1 hour before serving.