Easy Apple Pie Recipe without a Pie Dish

There is nothing quite so nice than a warm apple pie straight out of the oven. This recipe for Apple or Apple & Blackberry rustic open fruit pie (also known as galette) is so easy to bake. You do not even need a pie dish, use either a baking tray, an oven proof plate with a lip to it, use a dinner plate or side plate if you want smaller pies. I find by baking this easy Apple Pie recipe on a plate it removes the worry of lifting it off the baking tray, also a pretty plate or pie dish looks nice on the table too. 

Easy Apple Pie Recipe without a Pie Dish

Ingredients
4-5 cooking apples
Optional handful of blackberries or raspberries
granulated sugar for sweetening 
lemon juice (optional)
Shortcrust pastry (make your own using my recipe below or buy a pack of shortcrust pastry)
milk or beaten egg for brushing

           

How to Make Shortcrust Pastry
10oz plain flour
5oz butter
for sweet pastry add 1 oz caster sugar

This amount of Shortcut Pastry is enough to make the bottom and lid for a pie, or 2 open pies, or use it to make lots of smaller apple pies, jam tarts or mince pies so many options to choose!

Cube or grate your butter into the flour. Using your finger tips rub the butter and flour together, until it resembles small crumbs. If you are making a sweet pastry sprinkle in some caster sugar (1-2 tablespoons). Carefully add small amounts of water to bring the mixture together to form a firm dough - but not too sticky. Place in the fridge for 20 minutes to chill (optional).

Apple & Blackberry Pie ready for the oven

To Make the Easy Apple Pie without a Pie Dish

• Roll out the shortcrust pastry, the same size as your plate or pie dish and make sure you do not roll it out too thin. Plenty of flour sprinkled under the pastry will prevent it sticking to the work surface. Place your pastry on your plate or pie dish.
• Peel and core your apples and cut into large chunks, toss the apple in lemon juice to prevent browning if you are not placing them in the pie immediately. 
• Arrange your apples in the middle of the pastry, you can also add your blackberries if you choose. 
• Fold the edges of the pastry up around the fruit to create a rustic open pie. 
• Brush the pastry with a little beaten egg (or milk) and sprinkle plenty of sugar over the apple and pastry. If you have any small pieces of pastry left over you can add strips over the pie, again brush with egg or milk and sprinkle with sugar.

Oven Temp - bake in the oven for approx 20 minutes on 220 degrees, then turn the temp down to 180 degrees and bake for 10-15 mins. The apples should be nice and soft and the pasty brown and cooked through. 

Tip, if you bake smaller pies, these may cook quicker so keep checking the oven. If you do decide to try adding a top to your pastry then this would require longer in the oven. 

Follow my baking Pinterest board

Spare Pastry - you have lots of options if you have made too much pastry. You can either freeze the uncooked pastry, so the next time you want to bake a pie or tarts you just have to defrost it. Or you can bake with it and create an extra pie or tarts and freeze them once baked.

Check out my other recipe for mini gooseberry tarts.

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Labels: fruit pie , pastry , recipes