Skillet Apple Pie

By marck

From ATK

Ingredients

• CRUST:
• 1 C (5 oz) unbleached all-purpose flour
• 1 Tbsp sugar
• 1/2 tsp salt
• 2 Tbsp vegetable shortening, chilled
• 6 Tbsp unsalted butter, cut into 1/4-inch pieces and chilled
• 3-4 Tbsp ice water
• FILLING:
• 1/2 C apple cider
• 1/3 C maple syrup
• 2 Tbsp fresh lemon juice
• 2 tsp cornstarch
• 1/8 tsp ground cinnamon
• 2 Tbsp unsalted butter
• 2-1/2 lbs. sweet and tart apples (about 5 medium), peeled, cored, halved, and cut into 1/2-inch thick wedges
• 1 egg white, lightly beaten
• 2 tsp sugar

Preparation

Step 1

1. FOR THE CRUST: Pulse the flour, sugar, and salt in a food processor until combined. Add the shortening and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the flour mixture and process until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about 10 seconds. Transfer the mixture to a medium bowl.

2. Sprinkle 3 tablespoons of the ice water over the mixture. With a rubber spatula, use a folding motion to mix. Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 1 tablespoon more ice water if the dough does not come together. Turn the dough out onto the counter and flatten into a 4-inch disk. Wrap in plastic wrap and refrigerate for 1 hour or up to 2 days. Let the dough stand at room temperature for 15 minutes before rolling.

3. FOR THE FILLING: Adjust an oven rack to the upper-middle position (between 7 and 9 inches from the heating element) and heat the oven to 500 degrees. Whisk the cider, syrup, lemon juice, cornstarch, and cinnamon together in a medium bowl until smooth. Melt the butter in a 12-inch oven-safe skillet over medium-high heat. Add the apples and cook, stirring 2 or 3 times, until the apples begin to caramelize, about 5 minutes. (Do not fully cook the apples.) Remove the pan from the heat, add the cider mixture, and gently stir until the apples are well coated. Set aside to cool slightly.

4. TO ASSEMBLE AND BAKE: Roll the dough on a lightly floured counter to an 11-inch circle. Roll the dough loosely around the rolling pin and unroll it over the apple filling. Brush the dough with the egg white and sprinkle with sugar. With a sharp knife, gently cut the dough into 6 pieces by making 1 vertical cut followed by 2 evenly spaced horizontal cuts (perpendicular to the first cut). Bake until the apples are tender and the crust is a deep golden brown, about 20 minutes. Using a potholder (the skillet handle will be hot), remove the skillet from the oven. Let cool for 15 minutes and serve.