Feathered Pipe Kitchen: Rustic Apple Pie

Feathered Pipe Kitchen: Rustic Apple Pie

Apple pies are quintessential Americana cuisine and though delicious throughout the year, pies are a lovely summer dessert. When cooking at the Feathered Pipe, I generally needed to make pies in quantities, which can be time consuming. Instead I decided to make fruit pies similar the French tradition of galettes, a free-form rustic pie or tart, depending on the crust used.

Galettes are great alternatives to traditional pies and tarts as their lack of structure, baking pan and ease in forming make them beautiful and unique, leaving size, shape and form up to each individual cook. A galette can be made either sweet or savory depending upon preference and can be filled with any number of different ingredients as long as the filling is not too moist, as the crust needs to be able to contain the filling on its own. Apples are the perfect filling for a freeform pie due to their sturdiness and lack of juice. Rustic apple pies are the perfect summer dessert, fresh, easy and delicious.

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Feathered Pipe Kitchen: Rustic Apple PieIngredients:

Crust
1 1/4 C flour

1/2 C butter

1 tbsp sugar

1/2 tsp salt

ice water

Filling
4 medium Macintosh or similar apples

Feathered Pipe Kitchen: Rustic Apple Pie 2 tbsp brown sugar

1/2 tsp corn starch

1/4 tsp cinnamon

1/4 tsp lemon juice

2 tbsp butter

Glaze
1 egg, beaten

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Recipe:

Feathered Pipe Kitchen: Rustic Apple Pie1) Gently combine flour, butter, sugar and salt until crumbly in texture, either by hand or food processor. Slowly add ice water, 1 tbsp at a time, gently combining ingredients until dough forms into a ball. Wrap dough in plastic wrap and place dough in fridge.

2) Peel apples and slice into 1/4-1/2″ wedges. Toss apple slices with lemon juice, sugar, cornstarch and cinnamon. Set apples aside.

3) Preheat oven to 375 degrees. Remove dough from fridge and place between two sheets of parchment paper. Roll dough into a 12-14″ crust round. Remove top sheet of parchment paper, place crust round and bottom sheet of parchment paper on a cookie sheet.

4) Mound filling into a circle in the center of crust about 1″ thick, leaving a 2″ edge. Place small pieces of butter on top of filling. Fold edge of crust around apple filling, gently pressing folded crust around filling. Using a pastry brush, brush crust with egg.

5) Place pie in oven and bake until crust is golden brown and apples are tender, 30-40 minutes. Remove pie from oven; cool at least 15 minutes before serving. Serve warm, room temperature or chilled.

Makes one pie

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About Teal Mittelstadt

Feathered Pipe Kitchen - Teal MittelstadtTeal has been part of the Feathered Pipe family for many, many years, and worked in our kitchen for five years. As well, please visit Teal’s website, My Own Private Kitchen, for more great recipe’s and cooking tips.

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