It’s really ugly — but really delicious.
I wanted to make apple pie with some of the 40 lbs of apples from our recent apple picking trip and a fellow mom gave me this recipe. The dough for this recipe requires no rolling or futzing around with ice water and cold butter. This was great, because I really hate rolling dough. It was so simple that Kiddo could do most of the work for the dough while I cut the apples. I also love that helping make a sweet treat can be a cover for teaching fractions.
For the crust:
2 1/2 cups flour: all purpose, whole wheat pastry or combination of the two
2 TBSP sugar
1/2 c oil (next time I am going to use cooled melted butter)
1/3 c milk
For the filling:
1/2 c sugar
2 TBSP flour
1 tsp cinnamon (I also think cardamon would be lovely — my favorite spice!)
about 6 cups chopped apples (I never peel them, do you?)
preheat oven to 375
prepare the crust:
stir together milk and oil; mix flour, sugar and salt in large bowl, add milk and oil with a fork until it all comes together, adding a bit more oil if too dry. Using hands, form ball and divide into two. Tear off pieces of dough and press into bottom and sides of pan.
prepare the filling:
stir dry ingredients together and toss with apples
Tear off pieces of second dough ball and smash flat. Kiddo used the bottom of a glass. Place smashed pieces over top of apples.
Bake 60 minutes. You will probably want to cover pie with foil for last 15 minutes to keep from burning top crust.