Recipe of the Week: Rustic Apple Pie

Crust ingredients

• 3/4 cup whole barley flour

• 1/2 cup all-purpose flour

• 2 tbsp granulated sugar, optional

• 1/4 cup cold butter

• 4-5 tbsp cold water

Crust preparation: In food processor, combine flours, sugar and butter. Process just until mixture resembles coarse crumbs. Add water and process until mixture holds together. Shape into ball.

Filling ingredients

• 6-8 large apples, peeled, cored and thinly sliced to make about 8 cups (2 l)

• 1/2 cup granulated sugar

• 2 tbsp whole barley flour

• 1 tsp cinnamon

• 1 tbsp milk

• 1 tbsp coarse sugar

Pie preparation: On lightly floured surface, roll pastry into thin circle, 14 to 16 inches (38-cm) wide. Fold in half and gently lift into nine-inch (23-cm) pie plate. Unfold pastry and, using fingers, press against bottom edges of pie plate.

In medium bowl, combine apples, granulated sugar, barley flour and cinnamon; tossing to mix well. Add apples to pie shell; gently press down and smooth top. Fold pastry over apples, overlapping where necessary. Pastry may not cover centre and edges will be ragged. Brush top of pastry with milk, then sprinkle with coarse sugar.

Place pie in a 475 F (240 C) oven for 15 minutes. Reduce temperature to 375 F (190 C) and bake until apples are tender and pastry is golden, about 35 minutes. Let cool on rack.

Preparation time: 20 minutes; total time: one hour, 10 minutes.

Makes 12 servings, 233 calories each.

- Canadian Food Focus