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Sharon's Rustic Apple Pie

Prep Time3 hrs
Servings8
AuthorMelissa Lee

Ingredients

Pie Dough

  • 3 C All purpose flour
  • 12 oz cold butter
  • 1 t salt
  • 1 egg
  • 1 t red wine vinegar
  • 5 T water

Pie Filling

  • Roux
  • apples
  • coarse sugar
  • one lemon juice + zest

Instructions

To make the pie dough

  • Place flour and salt in the bowl of a food processor or large mixing bowl. By pulsing or using a pastry blender, cut the butter into the flour until the butter is the size of small peas.
  • Sprinkle ice water and wine vinegar, 1 tablespoon at a time, over the flour mixture.
  • Pulse or stir mixture until large clumps form. When enough water has been added to allow the dough to hold together, transfer to a lightly floured work surface.
  • Gather the dough together to form a ball. Flatten the dough into a disk about 6 inches wide, cover in plastic wrap, and refrigerate for 30 minutes before using.

To Complete Sharon's Apple Pie

  • Preheat oven to 375F hi-fan.
  • Roux is almost equal parts flour + butter, slightly excess of flour
  • Pull out roux early in the day
  • Pie dough 85 g each, roll out + chill
  • About 1 apple per tart. Peel and chop thin slice for apple. Set aside.
  • Scatter coarse sugar on table and roll chilled dough round into it until it's about 8" (20 cm) diameter. Roll the edges loosely into a crumpled tube — do not over pinch or flatten. It helps to keep the dough chilled so that it stands up.
  • Put a few lumps of soft roux in a container and work it smooth with a spoon handle. Add lemon juice a few drops at a time until tasty.
  • Add any remaining lemon juice to the fruit
  • Add roux paste, sugar and cinnamon to coat the fruit.
  • Spoon the fruit into prepared tart shell.
  • Sprinkle coarse sugar on top. No egg wash needed.
  • Bake 375F in oven until the pies are golden. Rotate the sheet pan once during last third of baking time.
  • If there is a lot of juice that bubbled out, grander tarts to a clean pan with parchment paper.

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