Rustic Apple Pie

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I remember coming up with this recipe, but I can't remember the motivation. It's basically a somewhat small apple pie.

pie crust:


1 1/3 cups flour (about 6 ounces)
4 ounces cold butter, cut into small pieces
1/4 tsp salt
1 tablespoon sugar
1/4 cup ice water

filling

5 green apples, peeled, cored, and sliced cross-wise
1/2 cup sugar
1 teaspoon cinnamon
2 tablespoons flour

butter for dotting the course
2 tablespoons milk or cream
some sugar for dusting

Preheat to oven to 375 degrees. The crust can be made in a food processor or a bowl. Mix the flour, salt and sugar, then cut in the butter until the flour looks like cornmeal. Drizzle the iced water over the flour mixture and stir in with a fork if using a bowl, or short pulses if using the food processor. If you have used the f.p. dump the mixture into a bowl. Using you hands press down on the mixture until it forms a solid blob. Put onto a large piece of plastic wrap, wrap up, and mold into a nice flattish disk. Chill for about 15 minutes if you like, or if you're in a hurry, like I can be, just go to rolling out. I like to first lay out a piece of waxed paper, then I unwrap the dough and cover it heavily with flour. Roll out the dough as big as possible on the waxed paper. It will be bigger than the paper. Using the waxed paper, lift up the disc and flip it over onto a pie plate.

Now mix the dry ingredients for the filling and pour it over the apples and give the a good toss to cover. Put the apples into the crust, dot with butter, and fold up the excess dough up over the apples, press down a little to make tidy. Put the milk or cream and using a wadded up piece of plastic wrap, dab the milk onto the dough and sprinkle with sugar. I like to use a slightly course sugar. Bake the pie for about 45 minutes. Part way through the cooking check on the pie to see if it's browning too fast. If so, place a square sheet of parchment paper over the pie. The pie isn't done until you can see the filling bubbling.