Skillet Apple Pie

Featuring: POV-013 Convection Oven and PCR-1B or PCR-1S Range


Ingredients

Filling

2 pounds Granny Smith apples

2 pounds Braeburn apples

1 teaspoon ground cinnamon

3/4 cup granulated sugar

1/2 cup butter

1 cup firmly packed light brown sugar

1 (14.1-oz.) package refrigerated piecrusts or a fresh

prepared pie crust (recipe is included at the end)

1 egg white

2 tablespoons granulated sugar


Pie Crust

1 3/4 cups all-purpose flour, plus more for dusting

1/2 teaspoon salt

2 tablespoons sugar

12 tablespoons (1 1/2 sticks) unsalted butter, diced

and chilled

4 teaspoons apple cider vinegar or white vinegar


DIRECTIONS

(Filling)

  1. Preheat your POV-013 Countertop Convection oven to 325º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.

  2. Melt butter in a 10-inch cast-iron skillet over medium heat using your PCR-1S (or b) plate; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.

  3. Bake at 325º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. To accompany the pie serve with a Bourbon Whip Cream or Butter Pecan Ice Cream.

DIRECTIONS

(Crust)

  1. Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it’s still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)

  2. Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.

  3. Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.

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