Check out this tasty and easy to make Apple Pie Rustica, made with Duncan Hines Comstock® or Wilderness® More Fruit Apple Filling.
- 1 refrigerated pie crust (half of a 15-oz. package, or pastry for one 9-inch single crust pie)
- 1 can (21 ounces) Comstock® or Wilderness® More Fruit Apple Filling
- 1 lemon
- 1 Tbsp. butter or margarine, cut into small pieces
- 1 Tbsp. sugar
- Preheat oven to 425°F. Place pie crust on a rimless baking sheet lined with parchment paper. Dust a rolling pin and parchment paper with flour and roll pastry to a rough 13-inch circle.
- Place pie filling in center of pastry, leaving a 2-inch border all around. Grate 1 teaspoon of lemon peel; squeeze 2 teaspoons of lemon juice from the lemon. Sprinkle both over pie filling. Scatter butter over top.
- Fold pastry back over pie filling to make an uneven edge of 1 ½ inches, leaving center of pie filling exposed. Sprinkle sugar over pastry border. Bake 20 minutes until the filling is bubbly and the pastry is golden brown. Cool slightly. Serve with ice cream if desired.
Suggestion:
- Use round cookie cutter for small individual rustic apple pies.
