Freeform Apple Pie


Freeform Apple Pie

I love to make this type of pie.  It’s great for small dinner parties and it bakes in half the time of a regular pie.  The freeform crust gives it a nice earthy, homemade look.

Serves 6

For the crust

  • 2 ¼ C flour
  • 1 t. salt
  • 2 sticks of cold unsalted butter (minus 1 Tablespoon)
  • 1 T. canola oil
  • ¼ C. ice water

For the filling:

  • 5 small-medium green apples, I used Gravenstein
  • 1/4 C. dark brown sugar
  • 1/4 C. flour
  • 1/2 t. salt
  • 1/2 t. grated nutmeg
  • 1 t. cinnamon
  • 2 T. butter, cut into chunks
  • sugar for sprinkling

In the food processor, pulse together the flour and salt.  Add the butter in small chunks and the oil and pulse until it looks like crumbs with some pea sized lumps of butter.  With the machine running, add most of the water and check the dough by pinching it with your fingers.  If it is still crumbly, add a little more water.  If it holds together well, wrap it in plastic and chill it for at least two hours.  This is enough dough for a two crust pie so you could make two freeform pies or freeze half of the dough for another use.

Peel the apples and slice them thinly.  Place the apple slices in a large bowl with the brown sugar, flour, salt and spices and toss to coat.  Roll half of the dough into a rough circle, about 12 inches wide.  Place the dough circle onto the center of a baking sheet.  Pour the apple mixture onto the dough, keeping most of the apples in the center of the circle.  Fold the edges of the dough up and over the apples leaving the center open.  Dot the top with butter.  Sprinkle a little sugar over the crust to give it some sparkle and texture.

Bake at 400 degrees for about 25 minutes or until the juices are bubbling and bursting slowly.  If the juices are bubbling rapidly the pie isn’t quite finished.  A slow bursting bubble indicates that the juices and the sugar have cooked enough to form a sort of thick syrup.  In other words, your pie won’t ooze all over when you cut into it.


About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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3 Responses to Freeform Apple Pie

  1. Pingback: Summer Berry Crostata | swellkid

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