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apple pie

Easy Free-Form Apple Pie

  • Author: Serena Ball


Try a free-form crust. These pie crusts are more forgiving and are supposed to look rustic!


  • Pastry:
  • 1 cup all-purpose flour
  • 2 tablespoons whole wheat flour
  • 2 teaspoons white
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 2 tablespoons plain yogurt
  • Filling:
  • 4 medium apples, cored and sliced (unpeeled)
  • 2 tablespoons fresh lime juice
  • 1/2 cup brown sugar
  • 2 tablespoons whole wheat flour
  • 1/4 teaspoon cinnamon
  • 1/2 tablespoons unsalted butter, cut in pieces
  • Vanilla sugar for sprinkling


  1. Combine flour, sugar and salt in a large bowl. Cut butter in with a pastry blender, until the size of small peas. Quickly mix in yogurt and 3 to 4 tablespoons ice water—just enough so mixture barely begins to hold together, being careful not to overmix. Pat into a disc, cover with plastic wrap; refrigerate 1-2 hours.
  2. Roll dough out on a sheet of parchment paper (placing a piece of plastic wrap on top of dough if it seems sticky) to a 12-inch circle. Slide parchment onto a baking sheet and chill 10 minutes in freezer.
  3. Preheat oven to 400F.
  4. Toss apples with lime juice in a medium bowl. Combine 1/2 cup sugar with flour and cinnamon in a small bowl. Sprinkle over apples; toss gently.
  5. Arrange apple filling in center of pastry to within 1 1/2 inches of the edges. Working quickly, fold and pleat edges of dough up and over pears. Dot apples with butter and sprinkle with vanilla sugar.
  6. Bake 40 minutes, or until pastry is golden and apples are tender. Let cool 10 minutes before slicing.