Rustic Apple Pie With The World's Best Crust

After I tried this crust recipe (which I found in the November, 2011 issue of Woman's Day) I immediately made a copy of it, wrote on it in big letters "a keeper" and filed it in my recipe notebook.

This crust, which is a cinch to make in a food processor, totally delivers on taste, flakiness and ease to work with.  I will never lose this recipe!

Rustic Apple Pie

Crust

makes one crust

1 1/4 cups all-purpose flour

1 T sugar

1/2 tsp. salt

1/2 cup (1 stick) unsalted butter, cold and cut into small pieces

1 T white vinegar or apple-cider vinegar

1 T ice-cold water

In a food processor, combine the flour, sugar and salt. While the motor is running, add the pieces of butter one at a time. The mixture should resemble coarse crumbs.

With the motor running, add the vinegar and the water.  The mixture should now form a ragged ball. If not, add a tiny bit more of water until it does.

Remove the dough from the food processor and place on a piece of plastic wrap or waxed paper. Form lightly into a ball and refrigerate for a few minutes before rolling out. 

You can make the dough a day ahead of time. Wrap tightly in plastic wrap and refrigerate. Let the dough sit at room temperature until you can roll it out.

Filling

2 T unsalted butter

6 apples, any variety/mix, peeled, cored and sliced 1/2 inch thick

1/2 tsp. orange zest

2 T sugar

dash of ground cinnamon and nutmeg

1 T flour

1 egg (if desired for egg wash)

In large non-stick frying pan, melt butter and add apples, zest, sugar, spices and flour. Cook and stir until apples are just tender, but not mushy. Remove from heat and let cool.

Meanwhile, working on a piece of parchment paper on top of a cookie sheet, roll out dough until it is about 12-14" in diameter. 

Pour the cooled apple mixture on top of the crust, leaving about a 2 1/2 inch border.  Fold the border over the apples.

If you wish, brush the crust with an egg wash (one egg beaten with 1 tsp. of water) and sprinkle with extra sugar.

In a preheated 375 degree oven, bake the pie for about 50 minutes until crust is golden brown.  Let stand 10 minutes before slicing.

Serves about 8

Believe it or not, this pie reheats well in the microwave without the crust becoming soggy.  Per slice, reheat for 50 or 60 seconds on 50 percent power.