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rustic apple pie slice
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Momma's Rustic Apple Pie Recipe

4.91 from 11 votes
prep 45 minutes
cook 45 minutes
Additional Time 1 hour
total 2 hours 30 minutes
Serves 12 slices
A rustic apple pie with a softer, cake-like crust and a shredded apple cinnamon filling!
Author: Bernice Baran
Servings 12 slices

Equipment

Ingredients

APPLE FILLING

  • 2.5 lbs apples, peeled, sliced and cored
  • 1 medium lemon juice
  • 1 tsp vanilla
  • 1 Tbsp cinnamon
  • 180 grams powdered sugar, spooned and leveled

CRUST

  • 480 grams all-purpose flour, spooned and leveled
  • 120 grams powdered sugar, spooned and leveled
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2 large egg yolks, room temperature
  • 340 grams unsalted butter, softened
  • 1 Tbsp vanilla
  • 1 medium lemon, zest
  • 56 grams sour cream
  • 2-3 Tbsp cream of wheat

Method

Apple Filling

  1. Begin by peeling, coring and shredding the apples. I use an apple spiralizer to peel and core them. Then I shred them with a kitchen aid shredding attachment on the mixer. You could also just hand grate them if you don't have that.
    2.5 lbs apples peeled, sliced and cored
  2. Place them in a bowl and combine them with the lemon juice, vanilla, cinnamon and powdered sugar. Let them marinate together for 10-15 minutes.
    1 medium lemon juice, 1 tsp vanilla, 1 Tbsp cinnamon, 180 grams powdered sugar spooned and leveled
  3. Then place the apple mixture in a sieve, mixing the mixture every few minutes to strain out some of the juice. I got about a cup of juice leftover from it but that depends on the type of apples and how ripe they were.

Crust

  1. Preheat the oven to 350F/177C and grease either a deep dish 9-inch pie pan or a 9x13x2-inch baking pan.
  2. In the bowl of a stand mixer, combine the flour, sugar, baking powder and salt. Add in the egg yolks, butter, vanilla, lemon zest and sour cream. Mix it with a flat beater until it's fully combined and no longer sticking to the edge of the bowl.
    480 grams all-purpose flour spooned and leveled, 120 grams powdered sugar spooned and leveled, 1 Tbsp baking powder, 1/2 tsp salt, 2 large egg yolks room temperature, 340 grams unsalted butter softened, 1 Tbsp vanilla, 1 medium lemon zest, 56 grams sour cream
  3. Place half of the dough on the bottom of the pan and spread it out like a crust coming all they way up the sides. It should be about a 1/4-1/3" thick. Sparsely sprinkle some cream of wheat or cornmeal on top of the crust to prevent it from getting soggy.*
    2-3 Tbsp cream of wheat
  4. Spread the apple filling evenly over the crust. Sprinkle the rest of the cream of wheat on top of the apple filling.
  5. Roll out the rest of the dough (on a floured surface) and then lay it on top of the filling. If it's too soft and breaks, you can just patch it up with blobs of dough, like I did.
  6. Use a fork to crimp the edges and poke a few holes in the top of the crust. Bake for about 40-45 minutes, until it's browned.*
  7. Let it cool at least an hour before cutting. Store in an airtight container at room temperature for up to 2 days and then refrigerate for up to a week.

Notes

*If you bring the crust all the way up past the edge of the pie dish, that part will brown much quicker. You can either let it get dark like I did or cover it with some foil like you would a regular pie crust.

Nutrition

Serving: 1gCalories: 576kcalCarbohydrates: 82gProtein: 7gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 9gCholesterol: 110mgSodium: 240mgFiber: 6gSugar: 42g
Course: Pies & Tarts
Cuisine: American
Keyword: apple filling, apple pie, cinnamon apple filling, fall baking, fall dessert, homemade pie crust, pie, pie crust