skillet apple pie
last night i made skillet apple pie.
the recipe can be found here:
http://www.americastestkitchen.com/recipes/login.asp?recipeids=5157&LoginForm=recipe&iSeason=9
or under the cut (vegan-ized in blue)
Skillet Apple Pie
from the Episode: Easy Apple Desserts
If your skillet is not heatproof, precook the apples and stir in the cider mixture as instructed, then transfer the apples to a 13- by 9-inch baking dish. Roll out the dough to a 13- by 9-inch rectangle and bake it as instructed. If you do not have apple cider, reduced apple juice may be used as a substitute-simmer 1 cup apple juice in a small saucepan over medium heat until reduced to 1/2 cup (about 10 minutes). Serve the pie warm or at room temperature with vanilla ice cream or whipped cream. Use a combination of sweet, crisp apples such as Golden Delicious and firm, tart apples such as Cortland or Empire.
Serves 6 to 8
Crust
1
cup unbleached all-purpose flour (5 ounces), plus more for dusting work surface (i used whole wheat)
1
tablespoon sugar (florida crystals)
1/2
teaspoon table salt
2
tablespoons vegetable shortening , chilled
6
tablespoons (3/4 stick) cold unsalted butter , cut into 1/4-inch pieces (vegan substitute)
3-4
tablespoons ice water
Filling
1/2
cup apple cider (see note) (i used reduced apple juice)
1/3
cup maple syrup (i used lite b/c its what we had)
2
tablespoons fresh lemon juice from 1 lemon (bottled was in the fridge)
2
teaspoons cornstarch
1/8
teaspoon ground cinnamon (optional)
2
tablespoons unsalted butter (vegan substitute)
2 1/2
pounds sweet apples and tart apples (about 5 medium), peeled, cored, halved, and cut into 1/2-inch-thick wedges (see note) (i used 5 fuji apples)
1
egg white , lightly beaten (1 oz light soymilk)
2
teaspoons sugar (florida crystals)
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.
your crust ingredients (ignore the sneaky spray in the background, it's always out...as i hate tromping to the pantry every time i saute something):
dry ingredients pulsed with chilled crisco:
the above pulsed with chilled butter substitute. this was my first time making pie crust, and i wasn't sure if this was what it's supposed to look like:
turned out into a bowl, and folded/smashed with 3 tbs. ice water:
in plastic wrap , ready to be chilled while i take care of dishes and get the filling ingredients ready:
someone shops at kroger (it's me, its me). filling ingredients (disregard the vanilla extract...i don't know what i was thinking):
reduce the apple juice on the stove, while peeling, coring, and slicing apples in a frenzy in order prevent oxidation of said apples. forget to take photos of this step. toss apples in the melted, finished foaming butter sub. stir once every two minutes. freak out a little when you see caramelization/browning (not burning) of apples.
whisk together reduced aj, syrup, lemon juice, cornstarch, and cinnamon:
pull apples off of the stove-eye, and add whisked liquid. stir to coat. leave to cool while you work on the crust:
i rolled the crust out perfectly between two sheets of parchment paper:
picture of your crust topping ingredients:
note to self: pie crust sticks to un-floured parchment paper.
proceed to scrape crust off parchment paper, and roll out onto a floured surface (uneven edges this time) like every other self-respecting new baker woud do the first time:
precariously transfer to cooling skillet (i have no idea how this crust didn't break):
brush with soymilk and sprinkle with sugar. cut crust into 6 pieces:
put in 500F oven, and set timer for 20 min. start on dishes, and sweep up all of the rogue apple peels on the floor. walk into living room to wait out the rest of the time, only to run back into kitchen (with 1 min. left on timer) at the smell of smoke/steam? coming out of the back right stove-eye. freak out that you're now about to chuck this whole thing in the trash. pull yourself together enough to get this omg heavy 500Fcast iron skillet out of the oven without burning your hands off:
it's not burnt after all!
wait 15 min. to slice into eighths. take NOM macro pics of you're newest vegan baking adventure:
btw, the shiny liquid thickens up into a syrup if you wait more than the required 15 minutes for cooling.
the recipe can be found here:
http://www.americastestkitchen.com/recipes/login.asp?recipeids=5157&LoginForm=recipe&iSeason=9
or under the cut (vegan-ized in blue)
Skillet Apple Pie
from the Episode: Easy Apple Desserts
If your skillet is not heatproof, precook the apples and stir in the cider mixture as instructed, then transfer the apples to a 13- by 9-inch baking dish. Roll out the dough to a 13- by 9-inch rectangle and bake it as instructed. If you do not have apple cider, reduced apple juice may be used as a substitute-simmer 1 cup apple juice in a small saucepan over medium heat until reduced to 1/2 cup (about 10 minutes). Serve the pie warm or at room temperature with vanilla ice cream or whipped cream. Use a combination of sweet, crisp apples such as Golden Delicious and firm, tart apples such as Cortland or Empire.
Serves 6 to 8
Crust
1
cup unbleached all-purpose flour (5 ounces), plus more for dusting work surface (i used whole wheat)
1
tablespoon sugar (florida crystals)
1/2
teaspoon table salt
2
tablespoons vegetable shortening , chilled
6
tablespoons (3/4 stick) cold unsalted butter , cut into 1/4-inch pieces (vegan substitute)
3-4
tablespoons ice water
Filling
1/2
cup apple cider (see note) (i used reduced apple juice)
1/3
cup maple syrup (i used lite b/c its what we had)
2
tablespoons fresh lemon juice from 1 lemon (bottled was in the fridge)
2
teaspoons cornstarch
1/8
teaspoon ground cinnamon (optional)
2
tablespoons unsalted butter (vegan substitute)
2 1/2
pounds sweet apples and tart apples (about 5 medium), peeled, cored, halved, and cut into 1/2-inch-thick wedges (see note) (i used 5 fuji apples)
1
egg white , lightly beaten (1 oz light soymilk)
2
teaspoons sugar (florida crystals)
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.
your crust ingredients (ignore the sneaky spray in the background, it's always out...as i hate tromping to the pantry every time i saute something):
dry ingredients pulsed with chilled crisco:
the above pulsed with chilled butter substitute. this was my first time making pie crust, and i wasn't sure if this was what it's supposed to look like:
turned out into a bowl, and folded/smashed with 3 tbs. ice water:
in plastic wrap , ready to be chilled while i take care of dishes and get the filling ingredients ready:
someone shops at kroger (it's me, its me). filling ingredients (disregard the vanilla extract...i don't know what i was thinking):
reduce the apple juice on the stove, while peeling, coring, and slicing apples in a frenzy in order prevent oxidation of said apples. forget to take photos of this step. toss apples in the melted, finished foaming butter sub. stir once every two minutes. freak out a little when you see caramelization/browning (not burning) of apples.
whisk together reduced aj, syrup, lemon juice, cornstarch, and cinnamon:
pull apples off of the stove-eye, and add whisked liquid. stir to coat. leave to cool while you work on the crust:
i rolled the crust out perfectly between two sheets of parchment paper:
picture of your crust topping ingredients:
note to self: pie crust sticks to un-floured parchment paper.
proceed to scrape crust off parchment paper, and roll out onto a floured surface (uneven edges this time) like every other self-respecting new baker woud do the first time:
precariously transfer to cooling skillet (i have no idea how this crust didn't break):
brush with soymilk and sprinkle with sugar. cut crust into 6 pieces:
put in 500F oven, and set timer for 20 min. start on dishes, and sweep up all of the rogue apple peels on the floor. walk into living room to wait out the rest of the time, only to run back into kitchen (with 1 min. left on timer) at the smell of smoke/steam? coming out of the back right stove-eye. freak out that you're now about to chuck this whole thing in the trash. pull yourself together enough to get this omg heavy 500Fcast iron skillet out of the oven without burning your hands off:
it's not burnt after all!
wait 15 min. to slice into eighths. take NOM macro pics of you're newest vegan baking adventure:
btw, the shiny liquid thickens up into a syrup if you wait more than the required 15 minutes for cooling.