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Author Notes: I wasn't originally planning on making this in a skillet, but when it's Thanksgiving, pumpkin has claimed your one pie dish, and you're too economical (read: cheap) to buy another one, you are forced to make alterations. It turned out beautifully, though, so much so that I wouldn't serve it any other way. This is a delicious douzy of a pie - it is ooey and gooey and sweet, and stunningly rustic. Everything apple pie should be in my opinion. —juliabecker
Serves 8 - 10
- For the Crust:
- 2 1/2 cups all purpose flour
- 3/4 teaspoon salt
- 16 tablespoons (2 sticks) unsalted butter, cold and cut into about 1/2-inch cubes
- 4 - 8 tablespoons ice water
- For the Filling:
- 6 apples (I use a mixture of tart and sweet, like Granny Smith and Fuji)
- 2 tablespoons all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 lemon, juiced and zested
- 3/4 cup light brown sugar
- pinch o' salt
- For the Crumb Topping:
- 1 cup all purpose flour
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- To Make the Crust: Mix together the flour and salt in a large bowl. Add the butter and, working quickly with either your hands, two knives or a pastry cutter, work the butter into the dough until the pieces are roughly the size of peas. Some may be bigger – this will make your dough nice and flaky once it bakes. With a wooden spoon, stir in the ice water a tablespoon or two at a time, just until the mixture comes together into a workable dough. Pour the dough out onto a lightly floured surface, and press into a round. Chill in the refrigerator for at least 30 minutes. In the meantime, you can prepare your pie filling and topping.
- To Make the Filling: Rinse, peel, and de-core your apples. Then cut them into slices about 1/4-inch wide, and place them in a large mixing bowl. Add the flour, cinnamon, lemon juice and zest, brown sugar and salt and mix to combine.
- To Make the Topping: In a medium-sized bowl, mix together the flour, both sugars, cinnamon and salt. Add the butter and work it into the flour mixture until it resembles coarse sand. Chill in the refrigerator until ready to use.
- To Assemble and Bake the Pie: Preheat your oven to 400 degrees F.
- On a well-floured surface, roll your crust out to about 1/8-inch thick. Roll the dough onto your pin to transfer to your skillet, unroll, and lightly press into the edges. Trim the edges so they are flush with rim of the skillet.
- Pour the apple filling into the dough shell. Top with the crumb topping, mounding the flour mixture in the middle and lightly packing it down over the apples.
- Bake for about 30 minutes, until the top is golden brown, then reduce the heat to 350 degrees F and bake for another 40-45 minutes more, until the apples are tender when pierced with a knife. If the topping is browning too quickly, cover the pie with aluminum foil.
- Let cool until warm or room temperature and serve with vanilla ice cream or lightly whipped cream.
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