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Rustic Apple Pie

Ingredients

Easy Barley Pie Crust
6–8 large apples
½ cup (125 mL) granulated sugar
2 tbsp (30 mL) whole barley flour
1 tsp (5 mL) cinnamon
1 tbsp (15 mL) milk
1 tbsp (15 mL) coarse sugar

On a lightly floured surface, roll pastry into a thin circle (14 to 16 inches (38 cm) wide). Fold in half and gently lift into a 9-inch (23 cm) pie plate. Unfold pastry and, using fingers, press against the bottom edges of pie plate.
Peel, core and thinly slice apples to make about 8 cups (2 L). Turn into a medium bowl. Combine granulated sugar, barley flour and cinnamon. Sprinkle over apples, tossing to mix well. Turn apples into pie shell; gently press down and smooth top. Fold pastry over apples, overlapping where necessary. Pastry may not cover centre and edges will be ragged. Brush top of pastry with milk and then sprinkle with coarse sugar. Place pie in a 475⁰F (240⁰C) oven for 15 minutes. Reduce temperature to 375⁰F (190⁰C) and bake until apples are tender and pastry is golden, about 35 minutes. Let cool on rack.

Makes 12 servings.

Nutrition Information (per serving – 1/8 of pie):

Calories: 233
Protein: 1 g
Carbohydrate: 44 g
Fibre: 4 g
Sugars: 26 g
Fat: 8 g
Saturated Fat: 3.5 g
Trans Fat: 0.2 g
Cholesterol: 15 mg
Sodium: 53 mg
Potassium: 131 mg

Comments

  1. Susan K Thomson

    I do believe this pie shell recipe should read 2 cups barley flour, not 2 tablespoons.

    Reply

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