Rustic Apple Pie
Ingredients
- Crust:
- 2 cups (500 mL) Robin Hood® Original All Purpose Flour
- 3/4 tsp (3 mL) salt
- 1 cup (250 mL) all vegetable shortening, room temperature
- 1 egg
- 2 tbsp (30 mL) cold water
- 1 tbsp (15 mL) white vinegar
- Filling:
- 4 apples, peeled, cored and thickly sliced
- 1/2 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
Directions
Crust
Step 1:
Combine flour and salt in a large mixing bowl. Cut shortening into flour with pastry blender or 2 knives until mixture resembles coarse crumbs.
Step 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.
Step 3:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Filling
Step 4:
Combine apples, brown sugar, lemon zest and cinnamon together in a medium bowl.
Step 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.
Step 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.
Step 7:
Brush pastry with beaten egg and sprinkle with coarse sugar.
Step 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.