Tuesday, October 27, 2009

Skillet Apple Pie

It is apple season in Georgia and on a recent trip to Elijay, Kenny and I came home with an assortment of fresh apples. For the pie, I used a mixture of apples, sweet and tart. Serve warm with ice cream for the perfect ending to a fall meal.
Skillet Apple Pie
Filling:
2 tablespoons unsalted butter
6 apples, peeled, cored and thinly sliced, tossed with 1 tablespoon lemon juice
½ cup brown sugar
½ cup sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
1 teaspoon cornstarch
2 tablespoons flour
Sugar

Topping:
1 ½ cups all-purpose flour
¼ cup sugar
1 ¼ teaspoon baking powder
½ teaspoon salt
¼ cup unsalted butter
2/3 cup half and half
3/4 teaspoon vanilla
Melt butter in a 10-inch cast iron skillet. Add the apples and cook, stirring frequently for 5 minutes. Mix together the remaining filling ingredients and add to the apples. Continue cooking for 5 minutes or until the apples are soft.
For the topping, mix together the dry ingredients. Cut in the butter with a pastry blender. Add the wet ingredients and stir together.
Spoon the topping over the apples. Sprinkle with 1 to 2 tablespoons sugar. Bake in a preheated 350 degree F. oven for 25 to 30 minutes and golden brown. Let stand 5 minutes before serving.
Yield: 8 servings

3 comments:

  1. I LOVE to make apple pies (among other things) but have never tried or even heard of doing it in a skillet. Thanks for sharing the recipe- can't wait to try it.

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  2. This is a way to avoid making the pie crust!

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