This simple all American dessert has sort of that elegant, yet rustic look like you meant for it to be a little messy and imperfect looking. You sauté the apple slices in a skillet and then simply drape the piecrust overtop and place in the oven. It is the perfect dish to bring along to a summertime picnic. You can also make this gluten free by using gluten free flour. The gluten free flour mixtures for making baked goods tend to work out best. For best results, make the pie in your cast iron skillet and use a combination of sweet, crisp apples such as Golden Delicious and firm, tart apples such as Fuji, Braeburn or Pink Lady. Serve hot or warm with whip cream or vanilla ice cream.
Skillet Apple Pie
Author:
Serves: 8
Ingredients
- Crust
- 1 cup organic, unbleached all-purpose flour (5 ounces), plus more for dusting work surface OR 1 cup gluten free flour of choice OR 1 cup sprouted grain flour
- 1 tablespoon organic cane sugar or xylitol
- ½ teaspoon table sea salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into ¼-inch pieces
- 3–4 tablespoons ice water
- Filling
- 1/3 cup organic cane sugar, Xylitol, or palm sugar
- 2 tablespoons fresh lemon juice from 1 lemon
- 4 tablespoons organic apple juice (or water)
- 2 teaspoons organic, non-GMO cornstarch or arrowroot
- 1/8 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 2 ½ pounds sweet apples and tart apples (about 5 medium), peeled, cored, halved, and cut into ½-inch-thick wedges
- 1 egg white, lightly beaten
- 2 teaspoons sugar of choice
Instructions
For the Crust:
- Pulse flour, sugar, and salt in food processor (or mix by hand) until combined.
- Scatter butter pieces over flour mixture and process until mixture is pale yellow and resembles coarse crumbs, about ten 1-second pulses.
- Transfer mixture to medium size bowl.
- Sprinkle 3 tablespoons ice water over mixture.
- Use a spatula and/or your hands and fold mixture together.
- Add up to 1 tablespoon more ice water if dough does not come together. Turn dough out onto sheet of plastic wrap and flatten into 4-inch 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 workable.)
For the Filling
- Adjust oven rack to upper-middle position (between 7 and 9 inches from heating element) and heat oven to 500 degrees.
- Heat butter in 12-inch heatproof skillet (ideally cast iron) over medium-high heat.
- Add apples, sugar, and cook, stirring 2 or 3 times until apples begin to caramelize, about 5 minutes. (Do not fully cook apples.)
- Whisk together apple juice, lemon juice, organic, non-GMO cornstarch or arrowroot and cinnamon.
- Stir mixture into apples until well coated.
- Set aside to cool slightly.
To Assemble and Bake
- Roll out dough on a lightly floured work surface to an 11-inch 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 (perpendicular to first cut).
- Bake until apples are tender and crust is a deep golden brown, about 20 minutes.
- Let cool 15 minutes. Serve with whip cream or vanilla ice cream.
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