On the other hand, I have made and can heartily recommend Skillet Apple Pie. It takes a lot of the crust-handling stress out of making an apple pie and enables a really juicy fil
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If I do say so myself, this pie was the dessert highlight of our family Thanksgiving weekend last year.
From Cooks magazine September/October 2008, green comments mine:
Skillet Apple Pie
Serves 6 to 8 (plan on smaller pieces than a regular pie if you have more than 6 people)
Crust
1 cup unbleached all-purpose flour, plus more for dusting work surface
1 tablespoon sugar
1/2 teaspoon table salt
2 tablespoon vegetable shortening, chilled
6 tablespoon cold unsalted butter, but into 1/4 inch pieces
3-4 tablespoons ice water
Filling
1/2 cup apple cider (see note at right)
1/2 cup maple syrup
2 tablespoons juice from 1 lemon (as if - bottled lemon juice is usually in my fridge; lemons, not so much)
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon (optional) (Right. I'm making apple pie without cinnamon.)
2 tablespoons unsalted butter
2 1/2 lbs. sweet and tart apples (about 5 medium - see note below), peeled, cored, halved and cut into 1/2-inch-thick wedges (see note)
1 egg white, lightly beaten
2 teaspoons sugar
1. FOR THE CRUST: Pulse flour, sugar, and salt in food processor until combined. Add shortening and process until mixture has texture of coarse sand, about ten 1-secon
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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 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 malleable.)
3. FOR THE FILLING: Adjust oven rack to upper middle position (between 7 and 9 inches from t heating element) and heat oven to 500 degrees. Whisk cider, syrup, lemon juice,
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4. TO ASSEMBLE AND BAKE: Roll out dough on lightly floured work surface, or between 2 large sheets of plastic wrap, to 11-inch circle. Roll dough loosely around rolling pin and
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