Rustic Apple Pie
Prep: 30 min
Cook: 60 min
Total: 90 min
Serves: 8
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Free-form and forgiving, this rustic pie skips the fussy lattice for a single crust folded loosely over a heap of cinnamon-spiced apples, plump raisins, and toasted pecans. An egg wash and a sprinkle of sugar give the pleated edges a golden shine. Serve it warm from the oven when the filling is still bubbling in the middle.
Ingredients
Ingredients
- 2/3 Cup Brown Sugar
- 2 Tbsp Butter (or Margarine)
- 1/2 Tsp Cinnamon
- 1 Pinch Cloves
- 3 Tbsp All-Purpose Flour
- 1 - Egg
- 1 Tbsp Lemon Juice
- 6 1/2 Cups Apple
- 1/2 Cup Pecan
- 1/4 Cup Raisins
- 1 Tbsp Water
- 4 Tbsp White Sugar
Directions
Directions
- Preheat the oven to 400 F (200 C). Combine the pears, 3 tbsp (45 ml) white sugar, flour, lemon juice, cinnamon and cloves and mix thoroughly.
- Spoon the filling into the crust, mounding it into the center.
- Sprinkle with the pecans, raisins and brown sugar, and dot with the butter.
- Carefully fold the pastry over the filling, pleating it nicely and leaving a 3 - 4 inch (7.5 - 10 cm) opening in the center.
- Brush the crust with egg wash and sprinkle with 1 tbsp (15 ml) sugar.
- If time allows, refrigerate for 30 minutes.
- Bake for 10 minutes, reduce the heat to 350 F (175 C) and bake for 50 - 60 more minutes, until the crust is golden and the filling is bubbling in the center.
Serve warm or at room temperature for up to 2 days
Nutrition
Per serving · 8 servingsCalories
290
Fat
14 g
Saturated fat
3 g
Carbohydrates
39 g
Sugar
22 g
Fiber
3 g
Protein
3 g
Sodium
150 mg
Cholesterol
30 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2/3 Cup Brown Sugar
- 2 Tbsp Butter (or Margarine)
- 1/2 Tsp Cinnamon
- 1 Pinch Cloves
- 3 Tbsp All-Purpose Flour
- 1 - Egg
- 1 Tbsp Lemon Juice
- 6 1/2 Cups Apple
- 1/2 Cup Pecan
- 1/4 Cup Raisins
- 1 Tbsp Water
- 4 Tbsp White Sugar
