Rustic Apple Pie

Ingredients

• Easy Barley Pie Crust   (see below)
• 6–8 large apples (about 8 cups [2 L])
• 1/2 cup (125 mL) granulated sugar
• 2 Tbsp (30 mL) whole barley flour
• 1 tsp (5 mL) ground cinnamon
• 1 Tbsp (15 mL) milk
• 1 Tbsp (15 mL) coarse sugar
EASY BARLEY PIE CRUST 
• 3/4 cup (175 mL) whole barley flour
• 1/2 cup (125 mL) all-purpose flour
• 2 Tbsp (30 mL) granulated sugar (optional)
• 1/6 cup (60 mL) cold butter
• 4–5 Tbsp (60–75 mL) cold water

Instructions

1. Preheat oven to 475°F (240°C).
2. On a lightly floured surface, roll pie pastry into a thin circle, 14 to 16 inches (36–40 cm) wide. Fold in half and gently lift into a 9-inch (23 cm) pie plate. Unfold pastry and, using fingers, press against the bottom edges of pie plate. Let excess pastry hang over the side of the pie plate.
3. Peel, core, and thinly slice apples. Turn into a medium bowl. In a small bowl, combine sugar, barley flour, and cinnamon. Sprinkle over apples, tossing to mix well. Turn apples into pie shell; gently press down and smooth top. Fold pastry over apples, overlapping where necessary. Pastry may not cover center and edges will be ragged.
4. Brush top of pastry with milk and then sprinkle with coarse sugar. Place pie in oven for 15 minutes. Reduce temperature to 375°F (190°C) and bake until apples are tender and pastry is golden, about 35 minutes. Let cool on a wire rack.
5. Makes one 9-inch (23 cm) pie (8 servings).
EASY BARLEY PIE CRUST 
6. In food processor, combine barley flour, all-purpose flour, sugar (if using), and butter.
7. Process just until mixture resembles coarse crumbs. Add water and process just until mixture holds together. Shape into a ball. Roll out according to specific pie recipe instructions. 
8. Makes enough dough for one 9-inch (23 cm) single pie crust.