Rustic Apple Pie

Dessert, Recipes
on September 21, 2008
Mark Boughton Photography / styling by Teresa Blackburn

If you are willing to spend a very long time sitting at the computer looking for a recipe, do a search for “apple pie recipes” and get ready for the long haul. We found more than 400,000 entries and that doesn’t count apple pie cookbooks. It’s enough to make you want to lie down with a cold cloth over your head.

To save you the job of clicking and scrolling, we’ve found the perfect pie. It has four pounds of tart apples, more than any pie we saw on the Web. And to accommodate all that fruit, it’s baked in a springform pan instead of a pie plate. Also, if making a fluted crust is more than your fingers can manage, you’ll be glad to know the bottom pastry is flipped over the top, giving it a rustic look.

For more about apple pie, we went to Pie by Ken Haedrich (Harvard Common Press, 2004), a pie-maker par excellence. In his chapter on apple pies, Haedrich writes apple pie is the country’s favorite dessert, which might account for the size of its web site, and the biggest pie, with 16 tons of fruit, was baked in 1997 at the North Central Washington Museum in Wenatchee, Wash. “It’s a symbol of things we hold dear,” he says.

By Jean Kressy, a food writer in Ashburnham, Mass.

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