This easy-to-make old-fashioned pie is always a hit with the family. Warm before serving. It’s delicious unadorned or served with a small wedge of cheddar cheese or a spoonful of whipped cream or ice cream.
- 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
- 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
- Preheat oven to 475°F (240°C).
- 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.
- 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.
- 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.
- Makes one 9-inch (23 cm) pie (8 servings).
- In food processor, combine barley flour, all-purpose flour, sugar (if using), and butter.
- 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.
- Makes enough dough for one 9-inch (23 cm) single pie crust.
Recipe and photo courtesy of Alberta Bartey