Easy Rustic Apple Pie

Pie crust wrapped around apple pie filling to make an apple gallette

Buttery, flaky pie crust, wrapped by hand around a delicious apple pie filling. The perfect homemade apple pie served for dessert at a holiday dinner or just because!

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Course: Desserts

Cuisine: American

Keyword: apple gallette, apple pie, butter pie crust, galette, homemade apple pie, homemade pie crust

Prep Time: 20

Cook Time: 45

Passive Time: 30

Total Time: 1 35

Servings:

Calories: 409kcal

Author: Mindy

Ingredients

1 ¼ Cups All-Purpose Flour
2 Tablespoons Sugar
½ Teaspoon Salt
½ Cup butter cold, cut into ½ inch cubes
3-4 Tablespoons Ice Water
4 Medium Apples Fuji, Honeycrisp, Granny Smith, peeled. cored. sliced
½ Cup Dried Cranberries optional
½ Teaspoon cinnamon
2 Teaspoons lemon juice
½ Teaspoon Vanilla Extract
½ Cup brown sugar
¼ Cup Sugar
⅛ Teaspoon Salt
2 Tablespoons Cornstarch
1 Tablespoon butter cut into small pieces
1 egg beaten
1 Tablespoon Sparkling Sugar

Instructions

All-Butter Flaky Pie Crust

Add the ice water, one tablespoon at a time, over the flour mixture.
Pulse or stir the mixture until large clumps form.
When the dough begins to hold together, lay it on large piece of plastic wrap and use the wrap to for the dough into a ball. Flatten out the ball into a disc shape and cover completely with the plastic wrap.
Refrigerate for 30 minutes before using.

Apple Pie

Preheat oven to 400 degrees.
In a medium bowl, add all of the filling ingredients, except the butter, and stir until the apples are evenly coated. Use your spoon to roughly chop the apples.
Place the filling in the center of the rolled out dough, leaving a 2-3 inch border. Fold the border up and around the filling, pleating it together. Leave a circular opening in the center. Dot the filling with butter. Brush the top of the dough with the beaten egg and sprinkle with the sparkling sugar.
Transfer the rustic pie to a parchment lined baking sheet and bake for 40-45 minutes until the crust is a deep golden brown and the filling is bubbling. If the crust is browning too fast, tent the pie with foil for the remaining cooking time.

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