10/13/2015
Skillet Apple Pie
(for crust)
1 cup all purpose flour
1 T sugar
1/2 t table salt
2 T vegetable shortening, chilled
6 T cold unsalted butter, cut into 1/4" pieces
3 to 4 T ice water
(for filling)
1/2 cup apple cider
1/3 cup maple syrup
2 T fresh lemon juice
2 t cornstarch
1/8 t ground cinnamon
2 T unsalted butter
2 1/2 lbs sweet apples and tart apples, peeled, cored, halved, and cut into 1/2" thick wedges
1 egg white, lightly beatedn
2 t sugar
>how to make<
(for crust)
*Pulse flour, sugar, and salt in food processor until combined.
*Add shortening and process until mixture has texture of coarse sand, about ten 1 second pulses.
*Scatter butter peices over flour mixture and process until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1 second pulses.
*Transfer mixture to medium bowl.
*Sprinkle 3 T ice water over mixture.
*With blade of rubber spatula, use folding motion to mix.
*Press down on dough with broad side of spatula until dough sticks together, adding up to 1 T ore ice water if dough does not come together.
*Turn dough out onto sheet of plastic wrap and flatten into 4" disk.
*Wrap dough and refrigerate 30 minutes, or up to 2 days, before rolling out.
(If dough is refrigerated longer than 1 hour, let stand at room temperature until malleable.)
(for filling)
*Heat oven to 500 degrees.
*Whisk cider, syrup, lemon juice, cornstarch, and cinnamon together in medium bowl until smooth.
*Heat butter in 12" heatproof skillet olver medium high heat.
When foaming subsides, add apples and cook, stirring 2 or 3 times until apples begin to caramelize, about 5 minutes.
*Remove pan from heat, add cider mixture, and gently stir until apples are well coated.
*Set aside to cool slightly.
(for assembling)
*Roll out dough on lightly floured work surface, or between 2 large sheetsof plastic wrap, to 11" circle.
*Roll dough loosely around rolling pin and unroll over apple filling.
*Brush dough with egg white and sprinkle with sugar.
*With sharp knife, gently cut dough into 6 pieces by making 1 vertical cut followed by 2 evenly spaced horizontal cuts.
*Bake until apples are tender and crust is a deep golden brown, about 20 minutes.
*Let cool 15 minutes; serve.
-serves 6-
Note: I found this recipe in "America's Test Kitchen".
(for crust)
1 cup all purpose flour
1 T sugar
1/2 t table salt
2 T vegetable shortening, chilled
6 T cold unsalted butter, cut into 1/4" pieces
3 to 4 T ice water
(for filling)
1/2 cup apple cider
1/3 cup maple syrup
2 T fresh lemon juice
2 t cornstarch
1/8 t ground cinnamon
2 T unsalted butter
2 1/2 lbs sweet apples and tart apples, peeled, cored, halved, and cut into 1/2" thick wedges
1 egg white, lightly beatedn
2 t sugar
>how to make<
(for crust)
*Pulse flour, sugar, and salt in food processor until combined.
*Add shortening and process until mixture has texture of coarse sand, about ten 1 second pulses.
*Scatter butter peices over flour mixture and process until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1 second pulses.
*Transfer mixture to medium bowl.
*Sprinkle 3 T ice water over mixture.
*With blade of rubber spatula, use folding motion to mix.
*Press down on dough with broad side of spatula until dough sticks together, adding up to 1 T ore ice water if dough does not come together.
*Turn dough out onto sheet of plastic wrap and flatten into 4" disk.
*Wrap dough and refrigerate 30 minutes, or up to 2 days, before rolling out.
(If dough is refrigerated longer than 1 hour, let stand at room temperature until malleable.)
(for filling)
*Heat oven to 500 degrees.
*Whisk cider, syrup, lemon juice, cornstarch, and cinnamon together in medium bowl until smooth.
*Heat butter in 12" heatproof skillet olver medium high heat.
When foaming subsides, add apples and cook, stirring 2 or 3 times until apples begin to caramelize, about 5 minutes.
*Remove pan from heat, add cider mixture, and gently stir until apples are well coated.
*Set aside to cool slightly.
(for assembling)
*Roll out dough on lightly floured work surface, or between 2 large sheetsof plastic wrap, to 11" circle.
*Roll dough loosely around rolling pin and unroll over apple filling.
*Brush dough with egg white and sprinkle with sugar.
*With sharp knife, gently cut dough into 6 pieces by making 1 vertical cut followed by 2 evenly spaced horizontal cuts.
*Bake until apples are tender and crust is a deep golden brown, about 20 minutes.
*Let cool 15 minutes; serve.
-serves 6-
Note: I found this recipe in "America's Test Kitchen".
Labels: Apple pie recipe, pie recipe, sikillet apple pie recipe
