As the air turns crisp and the leaves start to fall, nothing says autumn quite like a freshly baked apple pie. This classic dessert has graced tables for generations, filling kitchens with the comforting scents of cinnamon, nutmeg, and sweet apples baking to tender perfection.
In this post, we’ll be making a mouthwatering Rustic Apple Pie – simple, yet absolutely scrumptious. With its flaky, buttery crust and nostalgic spiced apple filling, it delivers on both flavor and charm. Read on for the full, easy-to-follow recipe, plus tips for putting your own unique twist on this timeless treat.
Ingredients
Before we begin baking, let’s gather the ingredients we’ll need. For the pie crust, you’ll need:
- 2 1⁄2 cups all-purpose flour, plus extra for rolling
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 to 8 tablespoons ice water
And for the sweet apple pie filling:
- 6 to 8 large apples (a mix of Granny Smith and Honeycrisp works wonderfully), peeled, cored and sliced
- 2⁄3 cup sugar, adjust based on apple sweetness
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 egg yolk, beaten with 1 tablespoon water (for egg wash)
- 2 tablespoons coarse sugar, for sprinkling on top (optional)
Now that you have everything on hand, let’s get baking!
Step 1 – Make the Pie Crust
Pie crust can seem a bit intimidating to make from scratch, but I promise – if you follow these instructions, you’ll get a perfect, flaky crust every time.
The first step is to combine the flour, salt, and sugar in a large bowl. Next, take your cold, chilled butter pieces and cut them into the flour using either a pastry cutter or your fingertips until it resembles coarse crumbs. You want there to be visible pieces of butter rather than it getting completely incorporated. This is what will give you flakes layers once baked.
Now, you’ll gradually add the ice water, about 1 tablespoon at a time, mixing gently with a fork until the dough starts to clump together. The dough may still look a bit shaggy at this point. It’s ready once it holds together when squeezed – you likely won’t need all of the water.
Turn out the pie dough onto a lightly floured surface. Using floured hands if needed, knead it 2-3 times to bring it fully together into a ball.
Finally, divide your dough ball in half. Gently shape each half into a disk about 1 inch thick, working it as little as possible to prevent overmixing. Make sure your work surface stays lightly floured as needed to keep things from sticking.
Wrap each dough disk tightly in plastic wrap and refrigerate for at least 1 hour. This rest time allows the gluten in the flour to relax and the dough to chill – both of which prevent shrinking and promotes flakiness once baked.
Step 2 – Prepare the Apple Pie Filling
While your pie dough chills, you can move on to prepping your filling.
Start by peeling, coring, and slicing 6-8 large baking apples depending on their size. I recommend a combo of firmer Granny Smith and sweeter Honeycrisp varieties.
In a large bowl, combine the sliced apples and the rest of the filling ingredients – sugar, flour, melted butter, cinnamon, nutmeg, and lemon juice. The measurements provided yield a pie with a hint of spice and sweetness, but feel free to adjust any amounts to suit your tastes.
Toss everything together until the apple slices are thoroughly and evenly coated. This will prevent any uneven baking or spice distribution once it goes into the oven. Set the filling aside while you roll out the bottom crust.
Pro Tip: If your apples are very juicy or watery, drain them in a colander after slicing for about 30 minutes to prevent a soggy bottom crust.
Step 3 – Assemble the Apple Pie
Once your pie dough has chilled and relaxed, it’s time to assemble your pie!
First, preheat your oven to 375°F. Line a pie plate with parchment paper and set it nearby.
Lightly flour a work surface and rolling pin. Take one dough disk from the fridge, lay it on the floured surface, and start rolling it outward from the center into a circle, rotating as you work. Roll until you have a 12-inch circle. Replace any sticking flour as needed.
Loosely roll the dough circle around your rolling pin and unfurl it gently into your prepared pie dish, pressing it evenly into the sides. Trim any overhanging edges with kitchen shears or a paring knife, leaving about a 1⁄2 inch overhang.
Give your second dough disk the same roll out treatment to a 12-inch circle again and set it aside for now.
Next, fill your pie shell with the chilled apple mixture, mounding it slightly higher in the center.
Top with your second rolled out dough round. Trim overhanging edges to 1 inch. Tuck the top crust over and under the bottom crust edges, pinching together to seal. Make 4-5 small slits across the top crust with a paring knife. This allows steam to escape and prevents splitting while baking.
Finally, beat 1 egg yolk with 1 tablespoon water. Brush this egg wash evenly over the top crust and edges with a pastry brush and sprinkle with coarse sugar or sparkling sugar for an extra touch, if desired. The egg wash helps the crust bake up shiny and golden brown.
Step 4 – Bake the Apple Pie
You’re almost there! Carefully transfer your assembled pie to the oven and bake at 375°F for about 50 minutes.
After 20 minutes, quickly check on your pie and loosely tent foil over the edges if they appear to be browning too fast. This pie shield will slow down over-browning.
Otherwise, continue baking until the top crust is golden brown, the juices are bubbling steadily through the slits, and a knife inserted in the center comes out clean.
Remove the baked apple pie from the oven and allow to cool completely on a wire rack before slicing – about 2 hours. This cooling time allows the filling to set up properly. Hot apple pie is difficult to slice evenly and can create a mess!
Trust me though, it’s worth the wait.
If you are looking for a different type of apple pie to make, I highly recommend this Dutch Apple Pie from Mommy Mouse Clubhouse.
Step 5 – Cool, Slice & Serve
Once your Rustic Apple Pie has thoroughly cooled, take a sharp knife and carefully slice into wedges to serve.
For added decadence, try topping your slice with a dollop of whipped cream or a scoop of creamy vanilla ice cream. The contrast of hot and cold is absolutely sublime!
Garnish your plate with a sprinkle of cinnamon sugar or drizzle with gooey caramel sauce if desired.
Settle into your favorite comfy chair, grab a fork and dig into this timeless classic. Revel in the flaky, buttery crust that gives way to tender spiced apples in every bite. Let the nostalgic flavors transport you back to crisp autumn days of years past.
One bite and you’ll soon see why Rustic Apple Pie has remained a cherished staple on tables across America for generations. This recipe delivers on easy-to-make comfort, not to mention charm for days.
I hope you’ll give this old fashioned pie a try this fall season. Trust me, it’s guaranteed become a fast favorite dessert recipe that even novice bakers can nail on their first go.
Want to try some more apple recipes? Try this Sticky Toffee Apple Pudding from Scotch and Scones!
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Rustic Apple Pie
This pie has a homemade crust and a filling that’s rich in flavor, perfect for any occasion or simply as a comforting treat.
Ingredients
Ingredients:
For the Pie Crust:
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1 teaspoon salt
1 teaspoon sugar
4 to 8 tablespoons ice water
For the Filling:
6 to 8 large apples (a mix of Granny Smith and Honeycrisp is great), peeled, cored, and sliced
2/3 cup sugar, adjust based on the sweetness of the apples
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 egg yolk, beaten with 1 tablespoon water (for egg wash)
2 tablespoons coarse sugar, for sprinkling on top (optional)
Instructions
Make the Pie Crust:
In a large bowl, combine flour, salt, and sugar. Add the chilled butter pieces and, using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing with a fork until the dough starts to come together. You may not need all the water.
Turn the dough out onto a floured surface and knead briefly to bring together. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
Prepare the Filling:
In a large bowl, combine the sliced apples, sugar, flour, melted butter, cinnamon, nutmeg, and lemon juice. Toss to coat the apples evenly. Set aside.
Assemble the Pie:
Preheat your oven to 375°F (190°C).
On a floured surface, roll out one disk of dough into a 12-inch circle. Transfer it to a 9-inch pie dish. Trim the edges, leaving a slight overhang.
Fill the crust with the apple mixture, mounding it slightly in the center.
Roll out the second disk of dough and place it over the filling. Trim the overhang to about 1 inch, then fold the top crust under the bottom crust edge, pressing to seal. Cut slits in the top to vent.
Brush the crust with the egg wash and sprinkle with coarse sugar if using.
Bake the Pie:
Bake in the preheated oven for about 50 minutes, or until the crust is golden brown and the filling is bubbly.
If the edges of the pie start to brown too quickly, cover them with foil or a pie shield.
Cool and Serve:
Allow the pie to cool on a wire rack for at least 2 hours before serving. This resting time helps the filling set up, making the pie easier to slice.
