This savory pie is a great way to use up extra apples from the fall harvest. The filling contains apple pie spice and cinnamon to give it a warm, comforting flavor. You can also substitute milk for the heavy cream if you prefer, as well as use other types of apple-like Granny Smiths or Honeycrisp apples.
Ingredients
2 lbs granny smith apples peeled, cored & sliced
2 lbs Braeburn apples or similar cooking apple
1 tsp ground cinnamon *or more
3/4 cup sugar
1/2 cup butter
1 cup brown sugar I use dark but either work
2 pie crust homemade or store-bought
1 egg white
2 tbsp sugar White sugar or turbinado
Method
If you're using a lot of apples, it's much easier (and faster) to peel them with a potato peeler. Once you have all the apple peels off, cut the apples into 1/2-inch pieces...
And put them in a bowl with a dash of nutmeg (it tastes like pumpkin pie), cinnamon (it smells like pumpkin pie), and sugar...
Stir the mixture until the sugar dissolves and then pour the mixture into your pie pan. In our recipe, we used a cast-iron skillet to make this rustic apple pie, but you can use any type of baking dish that will fit in your oven.
Next, make the crust. We like to use a 9-inch crust in this rustic apple pie recipe. That makes the apples a little bit higher than the top of our 9-inch pie pan (which means there's more crust exposed on top of our pie!). So we use a 9-inch pie pan. Here's how to make it:
Put a half-cup of flour in your measuring cup, then pour this liquid mixture into your flour...
Stir until you have one big ball that looks like this:
Spread this out on wax paper...then roll it into a round ball...
You can use more or less flour depending on what kind of consistency you want for your crust. Once you have your crust all rolled out, trim the edges with a knife to make them straight. Then put the trimmed crust in the fridge until you're ready to roll out your pie crust...
Roll it out into a roundabout 1/4-inch thick. Put it in between two pieces of wax paper. Use a rolling pin to smooth its top and bottom edges so that they are straight and even—this will prevent cracks from forming when you bake it...
And here's our finished pie crust all rolled out, ready for pie!
Place the flour into your work bowl (you should already have some leftover from making your crust)...
