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Rustic apple pie
You guys. I made this rustic apple pie right when quarantine happened because I figured I had nothing else to do and I had a ton of apples from a recent produce box order.
I have never made a legit pie before. Like from scratch. I have always cheated and bought pie crust OR I’ll make a crumble or crisp because I actually like those better and two, I didn’t have to deal with making a crust.
Quarantine really makes you do things you don’t normally do. So, a rustic apple pie it was. It was a big ole 9-incher and there was no way Aaron and I could eat this ourselves (I mean, realistically yes we could have) but we shared with our building mates below!
I always shy away from making pie because of the work involved but this actually wasn’t terrible! The crust was incredibly easy to make and the filling is just like regular fruit filling for any pie or crumble/crisp. Not sure why I was so intimidated before; this rustic apple pie tasted that much better because I knew the work that went into it, haha
We topped our rustic apple pie with a giant scoop of vanilla ice cream. I mean, if you’re going to have apple pie, you have to have it a la mode…AM I RIGHT?!
Tips for rustic apple pie
- Definitely plan ahead. The crust needs to chill for a bit after you make it.
- Peel and slice your apples the night before you know you are making pie to help with prep time. Place in a large bowl with salt water (yes, salt water – 1/2 teaspoon of kosher salt to 1 cup of water) and cover the sliced apples with water. This will prevent browning and the flavor is not altered in any way!
- This is called rustic apple pie for a reason – don’t get too hung up on the design of your pie top!
Other fruit dessert recipes to help you celebrate:
Rustic Apple Pie
- 1 recipe for traditional pie crust, (it makes two, one for the bottom crust, one for the top)
For the filling
- 5 cups (625 g) thinly sliced apples, (peeled and cored)
- 3 tablespoon granulated sugar
- 3 tablespoon all-purpose flour
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 tablespoon (42 g) unsalted butter, cut into small pieces
- 1 egg + 1 tablespoon of water, beaten
- Sparkling sugar for crust, (optional)
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat oven to 450 °F (232 °C). Roll out the dough for the bottom of the pie and place into the bottom of a lightly greased 9-inch oven-safe pie dish.
- In a very large bowl, add apples, sugar, flour, cinnamon, nutmeg, and salt. Toss to coat evenly.
- Pour the entire filling into the pie dish, on top of the pie crust. Spread into an even layer.
- Add butter throughout the filling. Roll out the remaining dough for the top of the pie. Do whatever design you want but all I did was roll it out and put it on top and crimped the edges with the bottom crust to seal.
- Brush egg mixture on top of pie then sprinkle sparkling sugar throughout. Using a sharp knife, create a steam hole on top.
- Bake at 450 °F (232 °C) for 15 minutes then lower the oven temperature to 375 °F (191 °C) and bake for another 30 minutes.
- If the crust looks like it's getting too brown, you can tent it with foil, but I had no issues so I didn't need to do that.
- Let sit for 15 minutes then slice and enjoy with a giant scoop of vanilla ice cream on top!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.