Apple tart to all us Irish or pie to probably the rest of you is part I think of the DNA of many home kitchens. This Rustic Apple & Cinnamon Pie is the one for you if you’ve ever tried and failed to recreate the infamous apple tart a family member makes.
My Rustic Apple & Cinnamon Pie contains not only cinnamon but lots of other warming spices alongside a very simple dough. Pastry isn’t my best friend so this rustic pie crust is a real winner. Rustic just like nature is imperfect so a few bumps in your crust is even better!
This is my second recipe collaborating with sustainable baking product Biasol as a brand ambassador. I’ve used their upcycled Whole Fibre Grains made from brewers spent grain in this pie to add even more goodness and nourishment to this dessert.
Try get your hands on local apples, this year was a bumper crop so I guarantee you someone you know has apples to offload!!
Best served with a scoop of vanilla ice-cream…or my No Churn Ice-cream.
- 160g wholemeal flour
- 30g Biasol Whole Fibre Grains
- 40g ground almonds
- 85g soft brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 150g butter, cut into cubes
- 5 tbsp water
- 1 tbsp milk
- 3 apples, peeled and cut into chunks
- 2 tbsp honey or maple syrup
- 2 tsp mixed spice
- 1 tbsp flaked almonds
- Preheat the oven to 200°C/180°C fan/400°F and line or grease a pie dish with parchment or oil.
- For the pie crust: place all the dry ingredients into a large mixing bowl and stir together. Rub in the butter with your finger tips until a soft sandy texture is formed. Add the water one tablespoonful at a time until a dough ball is formed. Leave to one side.
- For the filling: stir the apples, honey and spice together in another bowl.
- Cut the dough ball in half and press one half into the base of your prepared pie dish until an even layer is formed.
- Spread the apples evenly on top of the pie crust.
- Roll the remaining dough out on a lightly floured surface until a circular shape to match your pie dish is formed. Cut the circle into 1 inch thick strips (the dough can be sticky so roll out without flipping each time and peel the strips off your surface with a knife or spatula). Layer these strips over the apples leaving gaps between strips.
- Brush the pie with the milk and scatter the flaked almonds on top.
- Bake in the oven for 20 minutes or until golden and the apples are bubbling. Remove from the oven and allow to cool.