A nice rustic apple pie during this fall season perfectly describes everything about being at home in your PJs, the warmth of the scrumptiousness that oozes out of the apple filling and the crisp weather outside your window.
This rustic apple pie in particular is perfect for fall or Thanksgiving. It is just so comforting and easy to put together.
As far as I remember, the first time I ever baked an apple pie was with my cousin Frederika at her house. It had an amazing taste but we weren’t able to get the right texture for the pastry. It wasn’t that flaky but it still tasted lovely. Today’s apple pie recipe is inspired by that childhood memory. And also, the weather demands a freshly baked pie or freshly baked anything.
CHOOSING THE RIGHT TYPE OF APPLES:
Apples are best as dessert fruits from October to April. They should be firm, without blemishes or wrinkles. There’s no doubt in it that the best ones are the farm grown organic ones directly picked from the tree. We had an apple tree in the backyard of one of the previous houses we lived in when I first moved to the UK.
You can use whatever type of apples you like for baking this pie or any other apple pie. The choice is entirely up to you but I prefer the green and waxy Granny Smith apples. They are firm and very juicy. They are also acidic to taste and crisp.
One of the recommended pastries for this type of pie is a short pastry which has a very crumbly texture. This type of pastry generally doesn’t rise while baking. A medium to high proportion of fat is incorporated with the flour with the addition of little or no liquid at all to bind the mixture together. The fat is gently rubbed into the flour either with ones fingertips or by gently pressing the flour and lumps of fat together, adding the liquid little at a time and then very lightly kneading the dough to bring it all together. Heavy kneading results into a tough pastry.
The fat used can be butter, margarine, lard or white vegetable fat. The traditional British shortcrust pastry is made with half butter and half lard or white vegetable fat. Butter gives the best flavour, lard or vegetable fat gives a good crumbly short texture, while margarine gives the pastry both, flavour and texture. You can even use olive oil to make this pastry, which turns out quite soft too.
MY RUSTIC APPLE PIE PASTRY:
This rustic apple pie pastry has a very cake like and cookie like texture. Something like these orange scones, a very cake like texture. I achieved that by adding a little baking soda to the pastry which is normal not added to a shortcrust pastry.
Do not forget to check out the orange scones recipe on the blog.
THE COMFORTING APPLE FILLING:
The apple pie filling can be spiced however you like it. Cinnamon, vanilla, cloves, nutmeg, cardamom, and even five spice and many more spices go very well with apples. These spices can be used by themselves or even few of them together. Just tastes and smells lovely… and who doesn’t like the smell of a freshly baked apple pie? We all love it!
"WHAT DOES YOUR FAVOURITE APPLE PIE FILLING TASTES LIKE?" Please comment down below and let me know.
Also, make sure to check out my other apple-related recipes:
Rustic Apple Pie
- 10 inch Springform tin
APPLE PIE FILLING
- 6 nos Granny Smith Apples medium sized, peeled, cored and sliced
- ¼ cup Lemon juice
- 1 tsp Cardamom powder
- 1½ tsp Cinnamon powder
- ½ tsp nutmeg powder
- 1 tbsp Vanilla Bean paste
- ¾ cup Brown sugar
- Salt to taste
- 250 gm Plain Flour
- 200 gm Butter Cold, cubed
- 2 nos Egg
- 50 gm Granulated sugar
- Salt to taste
- ½ tsp Baking Soda
- 2 tbsp Butter Room Temperature
- 1½ tbsp Brown Sugar
- Measure the ingredients for the pastry and let it rest in the refrigerator for 30mins.
- To a big bowl add flour, granulated sugar, salt, baking soda and give it a good mix.
- Now add cold cubed butter to this.
- With your fingertips, rub the butter well into the flour mixture until it resembles crumbs.
- Beat the egg and add it to the crumbs to form the pastry. Work with it quickly so that the butter doesn't melt.
- Press the pastry into two discs, one slightly smaller than the other. Wrap each in a clingfilm and put them in the fridge to rest for at least 20 mins.
- Pre heat the oven to 180°C. Prepare your tin and keep aside.
- Peel, core and slice the apples. Mix with the lemon juice and toss as you slice so that the sliced apples don't brown.
- In a large bowl, mix all the remaining ingredients for the apple filling together with the apple. Give it a good toss. Let it stand for 15 mins.
- Roll out the larger disc of pastry and line the buttered tin with it. Let the sides hang out a little.
- Next add the apple filling and the juices evenly.
- Then roll out the smaller disc of pastry to form the top. Lay it over the pie, and then curl edges inwards, crimping them to seal. Or crimp the edges with two fingers pushing it towards the front… DO NOT forget to make small incisions in the centre of the top so that there is enough air circulation while baking.
- Decorate with any leftover pastry if you wish. Brush the top with some soft butter and sprinkle with brown sugar. This makes the top more crunchy, caramelises the sugar and turns the top into a cookie with the insides still remaining soft.
- Bake it for around 1hr to 1hr15mins until the top browns completely. Let it cool a little before unmoulding.
- You can use half butter and half vegetable fat or lard. I prefer using butter for a richer flavour.
- It is best to keep all the ingredients for the pastry cold in the refrigerator.
- You can use a food processor to make the pastry- Pulse the cold butter into the flour until it looks like breadcrumbs. I prefer doing it with my bare hands. However, you have to make sure to work quickly as the warmth of your fingers will melt the butter quickly.
- I used pre powdered spices for the filling. However, please feel free to use whole spices and powder them yourselves for the recipe as per requirement.
- You can brush the top of the pie with an egg wash too, which is a mixture of equal parts of water and egg. However, I wanted the pie to have a crunchy cookie like top. Therefore,I brushed it with soft butter and sprinkled some brown sugar on.
- Enjoy the pie while its hot with a scoop of cold vanilla ice-cream.
NOW, quickly head to the kitchen and bake this lovely beauty. Also, do not forget to tag me in all you pie photos using the hashtag #deliciouscravingsatvaniaskitchen and while yall are at that please do not forget to subscribe to the blog and also follow me on Instagram, Facebook and Twitter.
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Thank you! Have a lovely week!
Much love xx