Warm Rustic Apple Pie Recipe
Baked when you order it! Flaky Sugared Crust Filled with Fresh Apples and Topped with Vanilla Ice Cream and Caramel
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Ingredients
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Pie Dough (Flaky Sugared Crust)
Apple Filling
To Finish
Method
Pie Dough (Flaky Sugared Crust)
- 1
Make dough
In a large bowl, whisk together 2 1/2 cups flour, 1 tsp sugar, and 1/2 tsp salt. Add the cold cubed butter and optional cold shortening. Using a pastry cutter, two forks, or your fingertips, cut the fats into the flour until mixture resembles coarse cornmeal with some pea-sized butter pieces remaining (about 6-8 passes).
- 2
Add ice water
Sprinkle 4 tablespoons of ice water over the mixture and gently toss with a fork. Continue adding up to 2 more tablespoons as needed until the dough just holds together when squeezed — it should be moist but not wet. Do not overwork.
- 3
Chill and roll
Divide the dough into two disks, flatten slightly, wrap tightly in plastic, and refrigerate at least 1 hour (or up to 2 days). When ready, roll one disk on a lightly floured surface to a 12-inch circle for the bottom crust. Transfer to a 9-inch deep-dish pie plate, letting excess hang over the edge. Roll the second disk to a 12-inch circle for the top.
- 4
Apple Filling
- 5
Prepare apples
Place 6 cups thinly sliced apples in a large bowl. Immediately toss with 1 tablespoon lemon juice to prevent browning.
- 6
Mix filling
Add 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp salt, and 2 tbsp flour (or cornstarch) to the apples. Toss until slices are evenly coated.
- 7
Assemble filling
Let the coated apples sit 10 minutes to macerate and release some juices. Meanwhile preheat oven to 425°F (220°C). Pile the apple mixture into the prepared bottom crust, mounding slightly in the center. Dot the top of the apples with 2 tbsp small knobs of butter.
Assemble & Bake
- 8
Top crust and seal
Drape the rolled top crust over the filled pie. Trim excess dough to leave a 1-inch overhang. Fold the overhang under the bottom crust edge and crimp as desired. Cut 4-6 vents in the top crust to release steam. Brush the entire top crust and edge with the prepared egg wash and sprinkle with 2 tbsp granulated sugar or 1 tbsp coarse sugar for sparkle.
- 9
Bake
Place the pie on a baking sheet to catch drips. Bake at 425°F (220°C) for 15 minutes, then reduce oven temperature to 375°F (190°C) and continue baking 35-45 minutes more, until the crust is golden brown and filling is bubbling through vents. If the edges brown too quickly, shield them with foil after 20-25 minutes.
- 10
Cool slightly
Remove pie from oven and let rest on a wire rack 20-30 minutes. This short cooling period allows the filling to thicken so slices hold together.
To Finish & Serve
- 11
Plate
Slice the warm rustic apple pie into 6-8 slices. Place a slice on each plate.
- 12
Top with ice cream and caramel
Add a generous scoop of vanilla ice cream (about 1 scoop per serving) to each slice so it begins to melt over the warm filling. Drizzle about 1-2 tablespoons of caramel sauce over the ice cream and pie. Serve immediately.
