Is your family in the mood for a more rustic twist on a traditional apple pie? Skip the work that goes into making a lattice – go free-form! This pie is so easy to make, and a fresh batch of apples makes for the perfect fall filling. Dig into a slice, but don’t forget the whipped cream on top!
Prep Time: 30 minutes
Chilling Time: 1 hour 15 minutes
Cook Time: 50 minutes
Yield: 10 servings
Ingredients
For the crust:
- 171 g / 3/4 cup Mirage margarine
- 250 g / 2 cups all-purpose flour
- 12 g / 1 tbsp granulated sugar
- 1 g / 1/4 tsp salt
- 45 ml – 60 ml / 3 – 4 tbsp ice water
For the filling:
- 840 g / 4 medium baking apples (such as Granny Smith or Golden Delicious), peeled and sliced
- 50 g + 12 g / 1/4 cup + 1 tbsp granulated sugar
- 15 ml / 1 tbsp lemon juice
- 5 ml / 1 tsp vanilla extract
- 4 g / 1 tsp cinnamon
- 1 g / 1/4 tsp ground ginger
- 1 g / 1/4 tsp salt
- 1/8 tsp ground cloves
- 28 g / 2 tbsp Mirage margarine
- 1 egg yolk
- 15 ml / 1 tbsp water
Directions
For the crust:
- Cut up margarine into roughly 1/2 inch (1 centimetre) pieces and freeze for 15 minutes.
- In a large bowl, whisk together the all-purpose flour, sugar and salt.
- Add the chilled Mirage margarine to the dry ingredients. Using a pastry blender, or 2 knives, cut in the Mirage margarine until the mixture resembles coarse crumbs with a few pea sized pieces.
- Gently stir in the water, using a fork, 1 tablespoon (15 millilitres) at a time. If the mixture does not form a rough ball after 3 tablespoons (45 millilitres) of water, stir in the last tablespoon. Wrap well in plastic wrap and chill for at least 1 hour.
For the filling:
- Toss the apple, sugar, lemon juice, vanilla, cinnamon, ginger, salt and cloves together in a large bowl. Cover and set aside.
To assemble the Easiest Free-form Apple Pie:
- Preheat the oven to 375°F (190°C). Whisk together the egg yolk and water in a small bowl.
- On a lightly floured surface, roll out the chilled pastry into a circle 13 inches (33 centimetres) in diameter; place on a large baking sheet.
- Place the apple mixture in the centre of the pastry, leaving a 1 1/2 inch (4 centimetre) border around the apples. Brush the border lightly with egg wash.
- Fold the edge of the pastry up and over the edge of the apple mixture, pleating the dough together tightly every few inches to create a rough circle. Break up the Mirage margarine into small pieces and scatter overtop.
- Brush the pastry with egg wash, sprinkle with remaining 1 tablespoon (12 grams) sugar and place in the oven. Bake until crust is golden and the filling gently bubbles in the centre; 45 – 50 minutes.
- Remove pie from oven and allow to cool, on the pan, for 20 minutes. Slice and serve warm.
Chef’s Notes
- Spread the rolled dough with a circle of raspberry or strawberry jam, leaving a 1 1/2 inch (4 centimetre) border uncovered. Place the apple mixture overtop and continue with recipe.
- If dough becomes too soft while rolling, chill it in freezer for 10 minutes.
