This free-form pie or tart is also known as a galette. The best part of this recipe is that the less uniform it looks, the more ‘rustic’ it becomes.
Courtesy of Smucker Foods of Canada.
In a large mixing bowl, combine flour and salt. Cut shortening into flour with pastry blender or 2 knives until mixture resembles coarse crumbs.
In a small bowl, beat egg, water and vinegar together to blend. Pour liquid mixture over flour mixture. Stir with fork until moistened. On a piece of plastic wrap, flatten into a circle about 8″ (20cm) Wrap and chill dough 15 minutes for easier rolling.
Preheat oven to 425F (220C). Line a baking sheet with parchment paper.
In a large bowl, combine apples, brown sugar, lemon zest and cinnamon.
On a lightly floured surface, roll refrigerated dough, into a 16″ (40 cm) circle. Don’t worry if it comes out a different shape! Transfer pastry to prepared baking sheet.
In middle pastry, pile apples and other fruit in a 9″ (23 cm) circle. Fold pastry up over apples, leaving a hole in the centre. Apples will show in the middle.
Brush pastry with beaten egg and sprinkle with coarse sugar. Bake in preheated oven for 20 minutes. Reduce heat to 375F (190C) and continue to bake for 40-50 minutes, or until crust is golden and apples are tender. Serve warm or room temperature and tastes delicious with ice cream.