Rustic Apple Croustade

1 1/3 cups flour

1/4 t salt

2 T butter

2 T shortening

As per pastry making, cut in the butter and shortening with a pastry blender (or two knives if you’re a heathen without a pasty blender) until the mixture resembles coarse crumbs.

Stir in 4-5 T ice water, one tablespoon at a time, until mixture forms a soft dough.  Wrap in plastic and refrigerate 30 minutes.  (Dough can be frozen…defrost in the fridge overnight.)

Filling:

1/3 cup packed brown sugar (I always use dark.)

1 T cornstarch

1 t cinnamon

3 large apples, diced or cut thinly (approx. 4 cups)

Combine.

Roll out dough til thin, transfer to parchment-lined pan.  Spoon filling into center of crust, leaving a two-inch boarder (more or less, depending on how much mixture you’ve got).  Fold edges over apples, pressing down lightly.  (The crust will cover part of the apple mix, leaving part in the middle uncovered.)  Optional: brush some milk over the crust and sprinkle cinnamon and sugar.

Bake 375 for 35-40 minutes until crust is golden.  Let stand 20 minutes before serving.

 

(Further easy reference for freezing:)

Doubled crust:

2 2/3 cups flour

1/2 t salt

4 T butter

4 T shortening

8-10 T ice water

 

Tripled crust:

4 c flour

3/4 t salt

6 T butter

6 T shortening

12-15 T ice water

 

Quadrupled crust:

5 1/3 cups flour

1 t salt

8 T butter

8 T shortening

16-20 T ice water

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