Description
Try a free-form crust. These pie crusts are more forgiving and are supposed to look rustic!
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Preheat oven to 400F.
- 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.
- 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.
- Bake 40 minutes, or until pastry is golden and apples are tender. Let cool 10 minutes before slicing.