This is a recipe that my DH has been hounding me to make ever since we watched the episode on America's Test Kitchen. Finally I got around to it. The recipe called for a 12 inch skillet and I only had a 10 inch and it worked out perfectly. I am a little sorry that I dragged my feet on this one as I absolutely loved it. It was quick, simple and very tasty and I will certainly make it again. I liked that it has no bottom crust so that the ratio of filling to pie crust was perfect for me. Not to say that the pastry was something I liked less than the filling. On the contrary, the pastry was perfectly tender, light and flaky. Overall this recipe got two thumbs up from everyone:)
Skillet Apple Pie from America's Test Kitchen
If your skillet is not heat proof, precook the apples and stir in the cider mixture as instructed, then transfer the apples to a 13 X9 inch baking dish. Roll out the dough to a 13 X9 rectangle and bake it as instructed. If you do not have apple cider, reduce 1 cup apple juice at a gentle simmer until the volume equals 1/2 cup. This takes about 10 minutes. Serve the pie warm or at room temperature with vanilla ice cream or whipped cream. Use a combination of sweet, crisp apples such as Golden Delicious and firm, tart apples such as Cortland or Empire.
1 cup flour, plus more for rolling
1 tbsp sugar
1/2 tsp table salt
2 tbsp vegetable shortening, chilled
6 tbsp (3/4 stick) cold unsalted butter, cut into 1/4 inch pieces
3-4 tbsp ice water
1/2 cup apple cider
1/3 cup maple syrup
2 tbsp fresh lemon juice (from one lemon)
2 tsp corn starch
1/8 tsp ground cinnamon (optional)
2 tbsp unsalted butter
2 1/2 pounds apples, peeled, cored, cut into 1/2 inch thick wedges
1 egg white, lightly beaten
2 tsp sugar
Crust- Pulse flour, sugar and salt in the food processor until combined. Add shortening and process with1 seconds pulses until mixture has the texture of coarse sand. Scatter butter pieces and pulse until mixture is pale yellow and resembles coarse crumbs, with butter bits no smaller that small peas, about ten pulses. Transfer to medium bowl.
Sprinkle 3 tbsp ice water over the mixture. With blade of spatula, use folding motion to mix. Press down on the dough with side of spatula until dough sticks together, adding up to 1 tbsp more ice water if dough does not come together. Turn dough out onto sheet of plastic wrap and flatten into 4 inch disc. Wrap 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)
Filling- Adjust the oven rack to upper-middle position (between 7-9 inches from the heating element) and heat the oven to 500 F. Whisk cider, syrup, lemon juice, corn starch, and cinnamon (if using) together in medium bowl until smooth. Heat butter in 12 inch skillet over medium-high heat. When foaming subsides, add apples and cook, stirring 2 or 3 times until apples begin to caramelize, about 5 minutes. ( Do not fully cook apples) Remove pan from heat, add cider mixture, and gently stir until apples are sell coated. Set aside to cool slightly.
Assemble- Roll out dough on lightly floured work surface, or between 2 large sheets of plastic warp, to 11 inch circle. Roll dough loosely around rolling pin and unroll over apple pie filling. Brush with egg white and sprinkle with sugar. With sharp knife, gently cut into 6 pieces by making 1 vertical cut followed by 2 evenly space horizontal cuts (perpendicular to the first cut). Bake until apples are tinder and crust is a deep golden brown, about 20 minutes. Let cool 15 minutes and serve.