Rustic Crunchy Apple Pie
Indulge in the warm, nostalgic charm of a homemade **Rustic Crunchy Apple Pie**, a dessert that combines flaky, buttery pastry with a luscious apple filling spiced to perfection. This inviting recipe showcases tender slices of apples coated in a blend of brown sugar, cinnamon, and a hint of nutmeg, all nestled within a golden, hand-crimped crust brushed with egg wash and sprinkled with coarse sugar for an irresistible crunch. Perfect for gatherings or a cozy night at home, this classic treat is baked to bubbly perfection and emits the comforting aroma of fresh apples and warm spices. Whether served on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream, this rustic apple pie is your go-to recipe for classic comfort food at its finest.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 cups Granulated sugar
- 0.25 teaspoons Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 6 medium Apples (peeled, cored, and thinly sliced)
- 0.5 cups Brown sugar
- 1 teaspoons Cinnamon
- 0.25 teaspoons Nutmeg (optional)
- 2 tablespoons Cornstarch or all-purpose flour
- 1 tablespoon Lemon juice
- 1 large Egg (for egg wash)
- 2 tablespoons Coarse sugar (for topping)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
Gradually add the ice water, a tablespoon at a time, and mix until the dough just comes together. Be careful not to overmix.
Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish and set aside.
In a large bowl, toss the sliced apples with brown sugar, cinnamon, nutmeg (if using), cornstarch, and lemon juice. Mix well and set aside.
On a floured surface, roll out one of the chilled dough disks into a 12-inch circle. Gently transfer it to the prepared pie dish, letting the excess dough hang over the edges.
Pour the apple filling into the crust and spread it out evenly.
Roll out the second dough disk into another 12-inch circle. Place it over the filling and trim the excess dough, leaving about 1 inch overhang.
Fold the edges of the top crust under the edges of the bottom crust and crimp to seal. Use a sharp knife to cut a few slits in the top crust to allow steam to escape.
Beat the egg with a tablespoon of water to make the egg wash. Brush the top crust with the egg wash and sprinkle coarse sugar over it for added crunch.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing and serving.
Nutrition Facts
Calories |
4258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.2 g | 259% | |
| Saturated Fat | 124.0 g | 620% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 722 mg | 31% | |
| Total Carbohydrate | 596.3 g | 217% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 306.7 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 272 mg | 21% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1734 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
