Rustic Apple Pie

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 12 servings
  • Prep: 35 mins
  • Cook: 60 mins

This double-crusted pie is made in a springform pan, making it more substantial than the average pie.


2 1/2cups all-purpose flour
1teaspoon salt
3/4cup vegetable shortening
6 to 7tablespoons ice water
4pounds tart apples (such as Granny Smith), peeled, cored and sliced
1/2cup all-purpose flour
1 1/2cups sugar
1teaspoon cinnamon
1/2teaspoon salt
3tablespoons butter, cut into small pieces
Cinnamon-sugar (optional)


  1. Preheat oven to 375F.
  2. To prepare the crust, mix flour and salt in a large bowl. Cut in shortening using a pastry blender or two knives until mixture resembles coarse meal. Add ice water 1 tablespoon at a time. Stir gently and gather into two balls, one about twice as large as the other.
  3. Roll out larger ball on a lightly floured surface until it is large enough to cover the bottom and sides of a 9-inch springform pan, with about 2 inches of overhang. Roll the smaller dough ball into a 9-inch circle.
  4. To prepare the filling, combine apples, flour, sugar, cinnamon and salt; toss well. Spoon into prepared crust. Sprinkle pieces of butter on top. Place top crust over filling. Fold overhang evenly around the top crust. Cut 10 to 12 slits in top crust. Sprinkle with cinnamon-sugar if desired. Bake about 1 hour or until crust is deep golden and the filling oozes through the slits.

Recipe by Mary Carter.

Nutritional Info *per serving

  • Glycemic Load 23.69
  • Calories 430
  • Fat 16g
  • Saturated Fat 5g
  • Polyunsaturated Fat 4g
  • Monounsaturated Fat 6g
  • Cholesterol 10mg
  • Sodium 320mg
  • Potassium 200mg
  • Carbohydrate 70g
  • Fiber 5g
  • Sugars 41g
  • Protein 4g
  • Trans Fat 2g
  • Vitamin A 4%
  • Vitamin C 10%
  • Calcium 2%
  • Iron 10%