Rustic Freeform Apple Pie

Repost/update 😃🍎🍏

I do fold it different than original recipe states, but that’s not important; the more rustic and different the more charming. I think they’re beautiful. Also, sometimes I make one large one, sometimes individual, depends on what I happened to have at the time. Obviously I don’t always lay out apple slices so neatly either 😉

pssssst….you know no1 can beat Jacques Pépin; so I’ve tossed in his recipe link

Rustic Apple Tart Recipe – Jacques Pépin, Grace Parisi | Food & Wine

Just Sayin’ 😉

Rustic Freeform Apple Pie

  1. Preheat oven at 425 degrees. In a large mixing bowl, combine all ingredients except for egg
  2. Roll out 4 pie doughs for 4 pies on a floured surface
  3. Divide apple mixture
  4. apple mixture in 4 and add a serving to each pie shell in the center
  5. Fold the left and right flap towards the middle, then fold the top and bottom flap.
  6. Crack egg and add 2 teaspoons of water. Brush eggwash over the pastry
  7. Bake at 425 for 15 minutes then reduce temperature to 350 and bake for another 40 minutes.

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I used Honey Crisp, because they’re our favorite.

Made brown sugar because > confession: I forgot I bought more; I could totally leave that part out 😜

I LOVE molasses flavor.

You should see my shirt 😜

I didn’t have parchment paper. Make it work 😉

Obviously I think they’re beautiful. And tastes DELICIOUS!

Or laid out like Jacques Pépin – with a little apricot preserves♡ yumm!