Grandma's Rustic Apple Pie

By Addie

“It took Grandma only mintues to assemble her free-form apple pie.”

Ingredients

• 1 1/3 cups all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons vegetable shortening
• 4-5 tablespoons ice water
• 1/3 cup firmly packed light brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon cinnamon, divided
• 3 large Jonathan or McIntosh apples, peeled, cored and thinly sliced
• 1 egg white, beaten
• 1 tablespoon granulated sugar

Preparation

Step 1

Combine flour and salt in small bowl. Cut in butter and shortening with pastry blender or two knives until mixture resembles coarse crumbs. Mix in ice water, 1 tablespoon at a time, until mixture comes together and forms a soft dough. Cover with plastic wrap; chill for about 30 minutes.


Preheat oven to 375°F. Roll out pastry on floured surface to 1/8-inch thickness. Cut into 12-inch circle. Transfer pastry to nonstick jelly roll pan.


Combine brown sugar, cornstarch and 3/4 teaspoon cinnamon in medium bowl; mix well. Add apples; toss well. Spoon apple mixture into center of pastry, leaving 11/2-inch border. Fold pastry over apples, folding in edges gently and pressing down lightly. Brush egg white over pastry.


Combine remaining 1/4 teaspoon cinnamon and the granulated sugar in small bowl; sprinkle evenly over tart.


Bake until apples are tender and crust is golden brown, about 35 to 40 minutes. Let stand about 20 minutes before serving. Cut into wedges.
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Grandma's Secret Trick:

The first dessert Grandma taught us to make was passed down from her grandmother. She chose this free-form tart because the crust is easier to prepare than a traditional pie crust: The pastry doesn't have to fit into a pie plate, and there is no need to flute the edges of the dough.