Skillet Apple Pie
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons vegetable shortening, chilled
6 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
3 to 4 tablespoons ice water
1 cup all purpose flour
1/2 cup apple cider
1/3 cup maple syrup
2 tablespoons lemon juice
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon (optional)
2 tablespoons unsalted butter
2 1/2 pounds *TSFF apples, peeled, cored, and cut into 1/2-inch-thick wedges
1 large egg white, lightly beaten
2 teaspoons sugar
As always, I recommend a base of GoldRush, but would add something else like - Gold, Pink Lady or Stayman. A total of 5 or 6 medium apples should do it.
For the crust:
Pulse flour, sugar, and salt in food processor until combined, about 4 pulses. Add shortening and pulse until mixture resembles coarse sand, about 10 pulses. Sprinkle butter pieces over top and pulse until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about 10 pulses. Transfer mixture to medium bowl. Sprinkle 3 tablespoons ice water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together, adding up to 1 tablespoon more ice water if dough does not come together. Flatten dough into 4-inch disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Let sit at room temperature for 15 minutes before rolling.
For the filling:
Adjust oven rack to upper-middle position and heat oven to 500 degrees. Whisk cider, maple syrup, lemon juice, cornstarch, and cinnamon, if using, together in bowl until smooth. Melt butter in 12-inch ovensafe skillet over medium-high heat. Add apples and cook, stirring 2 or 3 times, until apples begin to caramelize, about 5 minutes. (Do not fully cook apples.) Off heat, add cider mixture and gently stir until apples are well coated. Set aside to cool slightly.
Roll dough out on lightly floured counter to 11-inch round. 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 deep golden brown, about 20 minutes, rotating skillet halfway through baking. Let cool about 15 minutes; serve warm.