Skillet Apple Pie Americas Test Kitchen Recipes

ATK DEEP DISH APPLE PIE RECIPE - (4/5)

Steps:

• ROLL OUT DOUGH 1. Lay one disk of dough on generously floured counter and roll dough outward from its center into 12-inch circle. 2. Between every few rolls, give dough a quarter turn to help keep circle nice and round. 3. Toss additional flour underneath dough as needed to keep it from sticking to counter. 4. Loosely roll dough around rolling pin. 5. Gently unroll dough over 9-inch pie plate, letting excess dough hang over edge. 6. Cover with plastic wrap and refrigerate for at least 30 minutes. 7. Roll other disk of dough into 12-inch circle on generously floured counter. 8. Transfer dough to parchment-lined baking sheet. 9. Cover dough with plastic wrap and refrigerate for at least 30 minutes. PREPARE APPLES AND LEMON 10. Use vegetable peeler to remove peels from 2 1/2 pounds tart apples and 2 1/2 pounds sweet apples. 11. Cut away four sides of apples, leaving behind core. Discard cores. 12. Turn each piece of apple on flat side and cut into 1/4-inch-thick slices. 13. Use rasp grater to remove enough zest from 1 lemon to yield 1/2 teaspoon. 14. Juice lemon to yield 2 teaspoons juice. COOK APPLES 15. Toss apples, 1/2 cup granulated sugar, 1/4 cup brown sugar, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon cinnamon together in large Dutch oven. 16. Cover and cook over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes. 17. Transfer apples and their juice to rimmed baking sheet. 18. Let cool to room temperature, about 30 minutes. ASSEMBLE PIE 19. Adjust oven rack to lowest position and heat oven to 425 degrees. 20. Drain cooled apples thoroughly through colander set in large bowl, reserving 1/4 cup of juice. 21. Stir lemon juice into reserved 1/4 cup apple juice. 22. Spread apples into dough-lined pie plate, mounding them slightly in middle. 23. Drizzle apples with lemon juice mixture. 24. Loosely roll second piece of dough around rolling pin and gently unroll it over pie. 25. Using scissors, trim all but 1/2 inch of dough overhanging edge of pie plate. 26. Press top and bottom crusts together. 27. Tuck edges of dough underneath. 28. Crimp dough evenly around edge of pie, using your fingers. 29. Cut 4 vent holes in center of top crust with paring knife. 30. Lightly beat 1 egg white in small bowl. 31. Brush crust with egg white. 32. Sprinkle with remaining 1 tablespoon sugar. BAKE PIE 33. Place pie on foil-lined baking sheet and transfer to oven. 34. Bake until the crust is golden, about 25 minutes. 35. Reduce oven temperature to 375 degrees. 36. Rotate baking sheet. 37. Continue to bake until juices are bubbling and crust is deep golden brown, 25 to 30 minutes longer. 38. Let pie cool on a wire rack until filling has set, at least 2 hours. 39. Cut into wedges and serve.

GRANDMA'S IRON SKILLET APPLE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place 1/2 cup butter into a heavy cast iron skillet, and melt butter in the oven. Remove skillet and sprinkle with brown sugar; return to oven to heat while you prepare the apples.
• Remove skillet, and place 1 refrigerated pie crust on top of the brown sugar. Top the pie crust with half the sliced apples. Sprinkle apples with 1/2 cup of sugar and 1 teaspoon of cinnamon; place a second pie crust over the apples; top the second crust with the remaining apples, and sprinkle with 1/2 cup sugar and 1 teaspoon cinnamon. Top with the third crust; sprinkle the top crust with 1/4 cup sugar, and dot with 1 tablespoon of butter. Cut 4 slits into the top crust for steam.
• Bake in the preheated oven until the apples are tender and the crust is golden brown, about 45 minutes. Serve warm.

SKILLET APPLE PIE -- AMERICA'S TEST KITCHEN

Steps:

• 1. FOR THE CRUST: Pulse flour, sugar, and salt in food processor until combined. Add shortening and process until mixture has texture of coarse sand, about ten 1-second pulses. Scatter butter pieces over flour mixture and process until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Transfer mixture to medium bowl.
• 2. Sprinkle 3 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough does not come together. Turn dough out onto sheet of plastic wrap and flatten into 4-inch disk. Wrap dough 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.).
• 3. FOR THE FILLING: Adjust oven rack to upper-middle position (between 7 and 9 inches from heating element) and heat oven to 500 degrees. Whisk cider, syrup, lemon juice, cornstarch, and cinnamon (if using) together in medium bowl until smooth. Heat butter in 12-inch heatproof 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 well coated. Set aside to cool slightly.
• 4. TO ASSEMBLE AND BAKE: Roll out dough on lightly floured work surface, or between 2 large sheets of plastic wrap, to 11-inch circle. Roll dough loosely around rolling pin and unroll over apple filling. Brush dough with egg white and sprinkle with sugar. With sharp knife, gently cut dough into 6 pieces by making 1 vertical cut followed by 2 evenly spaced horizontal cuts (perpendicular to first cut). Bake until apples are tender and crust is a deep golden brown, about 20 minutes. Let cool 15 minutes; serve.

B. SMITH'S SKILLET APPLE PIE

Steps:

• To prepare filling; melt butter in a 10-inch cast iron skillet over medium heat, add apple slices and cook, stirring frequently, for about 5 minutes. Mix sugars, cinnamon, nutmeg salt and cornstarch in a bowl and gently stir mixture into apples. Continue to cook until apples are soft but not mushy, about 5 minutes.
• To prepare topping; mix together flour, 1/4 cup sugar, baking powder, and salt in a large bowl. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add the milk and vanilla, and quickly blend together with spatula.
• To assemble the pie; drop heaping tablespoons of biscuit mixture on top of apples, covering most of the center of the mixture. Sprinkle top with remaining sugar and bake in preheated 350 degree oven for 25 to 30 minutes, or until top is golden. Remove pie from oven and let stand for at least 5 minutes before serving.

APPLE PAN DOWDY IN A SKILLET/ AMERICA'S TEST KITCHEN RECIPE - (4.3/5)

Steps:

• In food processor pulse flour, sugar, salt. Then add butter and shortening. Pulse together to form cornmeal like crumbs. Remove and put in bowl, add 2 - 4 tbsp water, and form into dough. Put into plastic wrap, and put in fridge for at least one hour. Filling: Melt 2 tbsp butter, high heat. Add apples and saute until brown and not too soft, approximately 5 minutes. Turn heat off. Whisk cider, maple syrup, 2 tbsp fresh lemon juice, 2 tsp cornstarch in separate bowl. Whisk the sauce, and pour over apples. Roll out dough with flour. Rotate and spin, roll into 11" piece to fit inside skillet. Roll over rolling pin, loosely drape, then unroll on top of skillet. Brush with egg whites wash, then sprinkle sugar on top. Cut dough into 6 pieces. Bake in a 500 oven for 20-25 minutes. Let sit 15 minutes before serving.

EASY SKILLET APPLE PIE

Steps:

• Preheat oven to 350 degrees.
• Peel apples, and cut into 1/2" thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
• Melt butter in a 10" cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1-2 minutes or until sugar is dissolved. Remove from heat, and place one 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 pie with eggwhite; sprinkle to 2 tablespoons sugar. Cut 4-5 slits in top for steam to escape.
• Bake for 60-70 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent over browning, if necessary.
• Cool on a wire rack 30 minutes before serving. Serve warm with ice cream.

AMERICA'S TEST KITCHEN SKILLET APPLE CRISP

Steps:

• FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 450 degrees. Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt in medium bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Set aside while preparing fruit filling.
• FOR THE FILLING: Toss apples, granulated sugar, and cinnamon (if using) together in large bowl; set aside. Bring cider to simmer in 12-inch ovensafe skillet over medium heat; cook until reduced to ½ cup, about 5 minutes. Transfer reduced cider to bowl or liquid measuring cup; stir in lemon juice and set aside.
• Heat butter in now-empty skillet over medium heat. When foaming subsides, add apple mixture and cook, stirring frequently, until apples begin to soften and become translucent, 12 to 14 minutes. (Do not fully cook apples.) Remove pan from heat and gently stir in cider mixture until apples are coated.
• Sprinkle topping evenly over fruit, breaking up any large chunks. Place skillet on baking sheet and bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.