Rustic Apple Pie

Piled high with sweet and tart Granny Smith apples that have been seasoned with warm cinnamon and fresh nutmeg, combined with the maple goodness of brown sugar, embraced in a flaky all-butter pie crust, this rustic apple pie recipe is the epitome of comfort food.

They say that our sense of smell is one of our strongest memories. We can smell something we haven’t smelled since we were a child and it will take us right back to a specific memory or feeling that was long forgotten. I think the smell of an apple pie baking in the oven is one of those smells for me. There is something about it that takes me right back to childhood being in the kitchen with my mom watching my dust the counter with flour and rolling out pie crust on a cold and rainy Pacific Northwest day. Or being in my Gramma’s kitchen in Southern California as she let all of her grandkids pile in and help her bake.

The smell of a baking homemade apple pie is a warm hug.

The filling for this rustic apple pie is simple and easy to make. All you need to add is your favorite pie crust and I suggest my all butter pie crust recipe.

Ingredients you will need for rustic apple pie:

• 7 Granny Smith apples, peeled, cored and cut into about 1 inch pieces
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 2 tsp ground cinnamon
• 1/4 – 1/2 tsp freshly grated nutmeg
• 1/2 tsp salt
• 1/4 cup all purpose flour
• Prepared pie crust, enough for two 9 inch rounds (Here is the recipe for my easy all butter pie crust)

Directions:

1.) Preheat oven to 400°. Peel, core and cut your apples into about 1 inch pieces.

• 2.) In a bowl whisk together the sugars, cinnamon, nutmeg, salt and flour until combined.
• 3.) Add the sugar mixture to the apples. Using your hands mix the apples and sugar mixture together until the apple are well coated.

• 4.) Set aside and prepare your pie crust (all butter pie crust recipe).
• 5.) Pour the apple pie mixture into your prepared pie crust in a 9 inch pie dish. It will be mounded pretty high but it will cook down while baking so that’s what you want.

• 6.) Top with the other 9 inch round of pie crust. Trim and crimp the edges as desired. I use a fork for crimping.

• 7.) Score the top of the pie crust using whatever method you desire. I just use the fork and pierce the tip all over.

• 8.) Make a simple egg was of one egg beaten and about 2 tbls water. Brush onto the top of the pie crust.

• 9.) Line a cookie sheet with parchment paper (for catching any bubbling over). Place the pie on the cookie sheet and bake at 400° for 20 minutes. Lower the temperature to 375° and bake for a further 40 – 45 minutes. Cover the pie with a piece of foil if the crust starts to turn to dark so it won’t burn.
• 10.) Let cool on a wire rack. Serve with vanilla ice cream or whipped cream. Enjoy!

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