Rustic Apple Pie | Recipes

Rustic Apple Pie

(11) Ratings:
Prep Time:
Baking Time:
Makes:10 to 12 servings
Freezing:not recommended

This yummy take on classic apple pie is made without a pie pan, so no two will ever be quite the same. It has a rich, flaky crust and a hearty apple and cinnamon filling.



2 cups 500 mL Robin Hood® Original All Purpose Flour
¾ tsp 3 mL salt
1 cup 250 mL Crisco® All Vegetable Shortening, room temperature
1 egg
2 tbsp 30 mL cold water
1 tbsp 15 mL white vinegar


4 apples,  peeled, cored and thickly sliced
½ cup 125 mL packed brown sugar
1 tbsp 15 mL grated lemon zest
1 tsp 5 mL cinnamon
1 egg, beaten
3 tbsp 45 mL coarse sugar
Add Cranberries as optional garnish


  1. Crust: Combine flour and salt in a large mixing bowl. Cut shortening into flour with pastry blender or 2 knives until mixture resembles coarse crumbs.
  2. Beat, in a small bowl, 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.
  3. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  4. Filling: Combine apples, brown sugar, lemon zest and cinnamon together in a medium bowl.
  5. Roll, on a lightly floured surface, refrigerated dough, into a 16” (40 cm) circle. Don’t worry if it comes out a different shape! Transfer pastry to prepared baking sheet.
  6. 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.
  7. Brush pastry with beaten egg and sprinkle with coarse sugar.
  8. Bake in preheated oven for 20 minutes. Reduce heat to 375°F (190°C) and continue to bake for 40 to 50 minutes, or until crust is golden and apples are tender. Serve warm or room temperature, tastes delicious with ice cream.

Nutritional Information

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