SKILLET APPLE PIE
Ingredients for Pastry
1 cup all purpose flour 1 Tbs. sugar
1/2 tsp. salt
2 Tbs. vegetable shortening (or lard!), chilled
6 Tbs. unsalted Butter, cut into 1/4" pieces and chilled
3 -4 Tbs. ice water
Ingredients for Filling
1/2 cup TSFF apple cider
1/3 cup Maple Syrup
2 Tbs. Lemon Juice
2 tsp. Cornstarch
1/8 tsp. Ground Cinnamon
2 Tbs. unsalted Butter
2 1/2 lbs. TSFF apples, (GoldRush recommended)
Peeled?, cored and cut into 1/2" thick wedges
1 Large egg white, lightly beaten
2 tsp. sugar
Instructions 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.
Sprinkle 3 Tbs. 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 Tbs more ice water if dough does not come together. Flatten dough into a 4" 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 it out.
Instructions 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" oven-safe skillet over medium-high heat, when brown add apples and cook, stirring 2 or 3 times, until apples begin to caramelize, about 5 minutes. (Do not fully cook the 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" 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 one vertical cut followed by two 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. Ice cream, perhaps vanilla or caramel doesn't hurt!