Maida Heatter's Free-Form Apple Pie
- Ready In:
- 1hr 45mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
-
Pastry
- 1 1⁄2 cups all-purpose flour
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 1⁄2 cup cold butter, cut up
- 3 -4 tablespoons ice water
-
Filling
- 1⁄4 cup butter
- 3⁄4 cup sugar
- 1 1 tablespoon cognac or 1 tablespoon water
- 3 - 3 1⁄2 lbs granny smith apples (peeled, cored, and cut into 8ths)
- 1⁄3 cup raisins
- 1⁄2 cup toasted walnuts, coarsely chopped
-
Glaze
- 1⁄2 cup apricot preserves
directions
- Combine flour, sugar, and salt in a bowl.
- Cut in butter until mixture resembles coarse crumbs.
- Add water and toss with a fork until pastry holds together.
- Shape pastry into a ball and flatten into a disk.
- Wrap and refrigerate 1 hour.
- Melt butter in a 12" skillet over medium heat.
- Increase heat to high and add sugar and brandy.
- Stir in apples and cover and cook 3 minutes, stirring apples twice.
- Uncover and add raisins and cook apples, stirring until tender and liquid evaporates, about 6 minutes more.
- Cool apples completely.
- Stir in nuts.
- Heat oven to 425.
- Meanwhile, on a lightly floured surface, roll out pastry into a 14 inch circle.
- Transfer pastry to a large cookie sheet.
- Arrange apples on pastry, leaving a 2 to 2 1/2 inch border around the edge.
- Fold edge of pastry over apples.
- The pie shell should be about 9 inches in diameter.
- Bake 15 minutes.
- Reduce oven temperature to 400 and bake 30 minutes, until crust is golden brown.
- Melt preserves through a sieve into a cup.
- Drizzle over filling.
- Cool on cookie sheet.
- Transfer to serving platter when cool.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.