Rustic apple pie

As easy as apple pie!
Rustic apple pie
1H 20M

This beautiful pie is made with a crumbly golden crust stuffed full of sweet, juicy apples to create this irresistible dessert recipe. Enjoy it warm with a dollop of ice-cream.

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1.Peel and core apples; cut into sixths. Place apple in a medium saucepan with caster sugar, rind, juice and the water. Bring to the boil. Reduce heat to low; simmer for 10 minutes or until tender. Using a slotted spoon, transfer apple to a medium bowl. Simmer syrup, uncovered, for 15 minutes or until reduced to ¾ cup. Cool.
2.Meanwhile, process flour, extra sugar and butter until crumbly. Add enough of the iced water to process until ingredients come together. Press dough into a ball, enclose in plastic wrap; refrigerate for 30 minutes.
3.Preheat oven to 180°C.
4.Roll dough between two large sheets of baking paper into a 35cm round. Remove top layer of paper; carefully slide dough on paper onto a large oven tray.
5.Pile apple into the centre of the dough, leaving a 7cm border. Fold pastry edge up and around apple. Brush milk over pastry; sprinkle with demerara sugar.
6.Bake pie for 40 minutes or until the pastry is golden brown. Just before serving, spoon some of the syrup over the pie; sprinkle with almonds.

If you would like to give the pie some colour add a scatter of frozen raspberries or blueberries to the apples before wrapping in the pastry.

The pie can be made 6 hours ahead. Reheat 20 minutes before serving.

Serve with cream, ice-cream or custard.


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