Who doesn't love a good apple pie, or apple pie with some Vanilla Blue Bell ice cream? We will have some organic apple pie skillets this Christmas season at Farm to Fork and this is the recipe we will use just wanted to share however we will be using 5 1/2 ounce cast iron skillets instead.
1 stick, plus 1 TBS organic or Kerry Gold butter
1 c organic brown sugar
1 c organic unbleached sugar
1 tsp organic cinnamon
½ tsp organic nutmeg
4 c Organic Granny Smith Apples, peeled and chopped into small pieces
1 box refrigerator piecrust ***(or homemade crust) see recipe below
In large iron skillet, melt 1 stick of butter and 1 cup brown sugar, do not caramelize, just melt the two together. Cover with piecrust; add apples, ¾ c white sugar, cinnamon and nutmeg. Cover with top crust that has been slit in 3-4 places (I always cut a vent hole.. Sprinkle top with remaining ¼ cup of sugar and dot with remaining TBS of butter. Bake in 350-degree oven, for 30-45 minutes or until crust is brown and apples are tender
Pie Crust Recipe
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 stick of butter, chilled and diced (Use unsalted butter unless using the crust for savory like a pot pie or a quiche)
1/4 cup ice water
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight. Roll dough out to fit a 9 inch pie plate or skillet. Place crust in pie plate. Press the dough evenly into the bottom and sides of the skillet.
Tips: Keep everything cold and work it sparingly. Chill water in the freezer until ice crystals begin to form. Cut very cold butter into cubes and cut it in the flour and salt with a pastry blender, or forks, or pulse in food processor until it resembles coarse crumbs. Transfer to large bowl and gently toss water into crumbs 1 tsp at a time. Do not use food processor to incorporate the water it's too easy to overwork the dough. The dough should have small bits of butterthis is what makes the crust flaky. Cool off hands under cold water, pat dry, gather the crumbs into a flattened ball, wrap in plastic, and refrigerate. Refrigeration is necessary it allows the gluten to relax and prevent shrinkage. You may need to roll out the dough twice. First roll out is usually crumbly, uneven, and has large breaks. Gently gather in edges to form another ball, flip it smooth side up, and roll out again. Smooth, round, even crust should be easier the second roll out.