Living in the South it’s mandatory to own a cast iron skillet. While most of my neighbors are frying up some of Grandma’s famous fried chicken in their Lodge’s Cast Iron Skillet, I’m busy baking peach cobbler or an apple crisp.
When I started to work on my President’s Day Apple Pie, it made complete sense to me to put it in my trusty cast iron skillet. To my surprise, the pie turned out to be one of my best and easiest to make. I carmelized the apples in the skillet, made a quick pie crust, combined the two and baked it for 20 minutes. That’s it.
My husband loved it. Unfortunately, I derailed his diet. Happy President’s Day honey!
Your favorite Chick from the South – Jamie
- all-purpose flour - 1 3/4 cups
- salt - pinch of
- sugar - 2 1/2 tablespoons
- butter, chilled and diced - 8 tablespoons
- egg yolk - 1
- ice water - 2-4 tablespoons
- butter - 6 tablespoons
- sugar - 1 cup
- apples, gala, empire, pink lady or a any firm baking apple peeled and sliced - 4 lbs
- cinnamon - 1 teaspoon
- nutmeg - 1/8 teaspoon
- tapioca, quick cooking - 2 tablespoons
To prepare pie crust, in a medium sized bowl, mix the salt and 2 1/2 tablespoons sugar into the flour. With a dough cutter incorporate the butter into the flour until small pea sized balls form. Add the egg yolk to the 4 tablespoons ice cold water and mix together. Add the egg/water mixture to the flour and butter mixture one tablespoon at a time until you can form a ball. Place in the refrigerator while you prepare apple filling.
To prepare apple filling, slice butter into a 12-inch cast iron skillet, turn the heat on to medium. Cover the bottom of the skillet with the 1 cup of sugar. Spread the apples evenly over the butter/sugar mixture. Allow the mixture to cook for twenty minutes. Once the mixture starts to bubble and the sugar turns to a caramel color, stir the apples. Add the cinnamon, nutmeg and tapioca; toss gently until apples are coated. Remove from the heat.
Roll the dough ball out onto a floured surface. Starting from the center of the dough, roll the crust out giving it a quarter turn after each roll. Flip the crust over every few turns to prevent it from sticking to the work surface. Once the dough is at the proper size, roll the dough around your rolling pin and transfer it to the cast iron skillet. Gently place the pie crust over the hot apple pie filling. Cut the extra crust from the edge of the skillet. Seal the pie crust to the sides, cut 8-10 small slits into the pie crust and place in the middle of the oven. Bake for 20 minutes or until the crust is golden brown.
Remove the skillet from the oven, leave for 5 minutes then run a knife around the edge to loosen the pastry. Place a large plate udside down over the top of the skillet and invert the pie so the fruit is on the top. Serve warm or within 1 day of baking.