Recipe of Ultimate Amy's Rustic Yumulicious Apple Pie . Cooking Basics for Beginners

This is an easy and delicious Dutch Apple Pie that comforts the soul. Using the cooked fruit method, this pie is sweet, tart and full of flavor. Learn how to make rustic apple pie recipes at Womanday.com. No crimping is required for this pie; simply pile the fruit into the crust, spread slightly and then fold the border in.

Amy's Rustic Yumulicious Apple Pie . is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Amy's Rustic Yumulicious Apple Pie . is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have amy's rustic yumulicious apple pie . using 15 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Amy's Rustic Yumulicious Apple Pie .:

1. Make ready 1 Pastry Ingredients
2. Take 2 cup plain flour - sifted
3. Make ready 1/4 cup icing sugar - sifted
4. Prepare 185 grams cold butter - cut into small cube pieces
5. Make ready 2 egg yolks
6. Prepare 2 tbsp cold water
7. Make ready 1 milk for glazing
8. Take 1 Filling Ingredients
9. Make ready 6 -8 medium apples - peeled , cut into quarters and cored
10. Prepare 3/4 cup caster sugar - super fine sugar with a little extra for dusting .
11. Take 2 tbsp water
12. Prepare 1/2 tsp ground cinnomon
13. Prepare 1 tbsp marmalade
14. Get 10 blueberries
15. Prepare 30 grams butter

You'll use it to wrap the apple and apricot filling. This one you'll be making with apricot jam and cinnamon sugar-coated apple slices. This rustic apple-cranberry pie requires no pie plate or pie crust shaping-skills. [Photographs: Yvonne Ruperto]. The open center of the pie allows extra moisture to escape, concentrating its flavor and keeping the crust from getting soggy.

Steps to make Amy's Rustic Yumulicious Apple Pie .:

1. FILLING : In a large saucepan add the prepared apples , sugar , water and cinnamon , on low to medium heat , cover and cook , stirring occasionally , for about 20 minutes or until the apples are just softened then remove from the heat and pour out any excess liquid , which may be kept for other use or garnish if desired , then add the marmalade and gently mix through . set aside to cool whilst you make the pastry .
2. preheat oven to 210°C / 420°F . Brush a large pie dish , roughly 23cm diameter , with melted butter or oil , i used extra virgin olive oil , and set aside till needed .
3. MAKING THE PASTRY : in a bowl or food processor add the sifted icing sugar , sifted flour and the butter cubes and mix together till it resembles breadcrumbs , best done with finger tips , then add the egg yolks and the water and mix together well till it comes together to form a dough .
4. Place dough on a lightly floured surface and knead the dough briefly to form a smooth manageable dough and divide dough into 2 portions with one portion being slightly bigger than the other for base of pie and smaller for pie lid .
5. POLLING THE PASTRY : Roll the larger dough portion out between two sheets of baking paper the size to fit the pie base and sides , once big enough remove top sheet of paper and , using the bottom piece to help you , place the rolled out dough into the prepared pie dish , covering all the base and sides of the pie dish , gently press into the pie dish to mould it to the pie dish properly , leave any excess over sides hanging for now .
6. Roll second portion of pastry dough out between two pieces of baking paper and roll out as like you did the base , to the size to fit the top as the pastry pie lid , leave between the baking paper and set aside till needed .
7. FILLING THE PIE : Pile the cooked , cooled apples evenly into prepared pastry lined pie dish and sprinkle the blackberries around over the apples and scatter dollops of butter over and around the apples and blueberry filling , brush the pie rim with milk then carefully place the prepared pastry lid over top of prepared filled pie and press edges together with the pastry base sides to seal it , trim the edges and set aside for later use , press fork into pie pastry rim to make a pattern and pierce a few small holes in pastry lid of pie to allow steam to escape whilst cooking .
8. With the cut off left over dough , roll it out and either using cookie cutters cut little pastry cut out for pie lid decoration or cut your own design , brush bases of little cutouts with milk and gently place and press onto pastry pie lid in a decorative pattern . brush the whole pastry pie lid with milk and sprinkle all over with caster sugar .
9. Place prepared pie into the oven and turn the heat down to 180°C / 360°F and bake the pie for 30 - 35 minutes or until pastry is a golden brown . Remove from heat and enjoy hot cold or at room temperature , serve with cream , ice cream , custard or any topping of your choice or taste great just it on it's own . enjoy . :-) .
10. NOTE : pie can be frozen and enjoyed later and you can also add any filling you like .

This rustic apple-cranberry pie requires no pie plate or pie crust shaping-skills. [Photographs: Yvonne Ruperto]. The open center of the pie allows extra moisture to escape, concentrating its flavor and keeping the crust from getting soggy. This type of pie creates lots of crispy crust edges. Place sliced apple in a large saucepan. Scrape the seeds from the vanilla bean and add seeds and bean to the apple, along with the lemon zest, cinnamon stick, brown sugar, nutmeg and water.

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