Skillet Apple Pie

Apple Pie.  It generally isn't something that one whips together for a weekday dessert.  However, this variation is made entirely in a skillet, something that considerably reduces the time needed for preparation as well as baking. The apples are sauteed and caramelized in a skillet on the stove top and coated with an apple cider mixture.  It is topped with a simple pastry crust and then the entire skillet is placed in the oven to bake for 20 minutes.  During that time, the apple cider mixture thickens into a juicy and flavorful sauce, the apples become tender and perfectly cooked, and the crust turns an amazing golden-brown.  The outcome is an absolutely delicious apple pie made through a simple, no-frills approach.

Originally posted October 2008; Revised March 2011

INGREDIENTS:

Crust

1 cup all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

8 tablespoons cold unsalted butter, cut into 1/4-inch pieces

3-4 tablespoon ice water

Filling1/2 cup apple cider

1/3 cup maple syrup

2 tablespoons lemon juice

2 teaspoons cornstarch

1/8 t ground cinnamon

2 tablespoons unsalted butter

5 medium apples peeled, cored, cut into 1/2-inch thick wedges (about 2 1/2 pounds)

1 egg white, lightly beaten

2 teaspoons sugar

DIRECTIONS:

1.  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 pieces 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 to medium bowl.

2.  Sprinkle 3 tablespoons 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 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 malleable.)

3.   Adjust oven rack to upper-middle position (between 7-9 inches from heating element) and heat oven to 500 degrees.  Whisk cider, syrup, lemon juice, cornstarch, and cinnamon together in medium bowl until smooth.

4.  Heat butter in 12-inch ovenproof skillet over medium-high heat. When bubbling subsides, add apples and cook, stirring 2 or 3 times until apples begin to caramelize, about 5 minutes. (Do not fully cook apples.) Remove from heat.  Add cider mixture, and gently stir until apples are well coated. Set aside to cool slightly.

5.  Roll out dough on lightly floured surface, or between 2 sheets of plastic wrap, to 12-inch circle.  Roll dough loosely around rolling pin and unroll over apple filling. Cut away any excess dough with sharp knife and gently cut into 6-8 pieces..  Brush dough with egg white and sprinkle with sugar.

6.  Bake until apples are tender and crust in a deep golden brown, about 20 minutes. Let cool 15 minutes before serving.

Recipe by Cook's Illustrated

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This recipe is linked to Mouthwatering Mondays, Masterpiece Mondays,