Skillet Apple Pie Americas Test Kitchen Recipes

Steps:

• For the pie: Place a baking sheet in the oven and preheat the oven to 350 degrees F.
• Warm a medium saute pan over medium heat and melt the butter. Add the apple slices, cinnamon and nutmeg and cook until slightly softened, about 4 minutes. Pour apples into a large bowl and cool in the fridge, about 5 minutes.
• For the streusel topping: Meanwhile, fill a gallon resealable plastic bag with the cheese crackers and use a rolling pin to crush into small crumbs, but not a fine powder. Add to a medium bowl with the light brown sugar and salt and stir to combined. Stir melted butter into the mixture, tossing to bind your streusel, and set aside for pie assembly.
• Back to the pie: Remove the apples from the fridge and stir in the light brown sugar, Cheddar, cornstarch and salt.
• Fit the pie dough into a 10-inch cast-iron skillet. Gently press the dough against the sides of the skillet to form the bottom crust of the pie. (The crust will not reach the top edge of skillet and this is just fine.) Pour the apples into the skillet. Generously sprinkle the streusel on top of the apples and spread in an even layer.
• Bake the pie on the preheated baking sheet until golden brown and bubbly, 45 to 50 minutes. Allow the pie to cool about 45 minutes before serving.
• For the lemon maple sage whipped cream: Meanwhile, zest the entire lemon into a medium bowl. Gather sage leaves together in a tight bundle and grate the bundle into the bowl with the zest (it's okay if a few larger pieces fall in). Add the heavy cream, maple syrup and salt and stir together until combined. Strain mixture through a fine-mesh sieve into the bowl of a stand mixer fitted with the whisk attachment. Use a rubber spatula to press on the lemon and sage mixture in the sieve, to get out all the possible flavor. Beat the cream until it holds medium peaks and serve a dollop on each pie slice.

Steps:

• For the skillet apple pie: Preheat the oven to 400 degrees F.
• Melt the butter in a 9-inch cast-iron skillet; set aside 1 tablespoon of the melted butter for the top crust. To the melted butter, add the brown sugar and melt them together on medium heat, about 2 minutes. Remove from the heat and line the skillet with one of the pie crusts. Pour the apple pie filling over the crust and sprinkle with 1 tablespoon of the cinnamon sugar. Use the second pie crust to cover the filling. Brush the top with the reserved melted butter, then evenly sprinkle the remaining 1 tablespoon cinnamon sugar on top. Cut vents in the middle of the pie. Bake for 30 minutes. Serve hot, topped with a generous dollop of cinnamon whipped cream.
• For the cinnamon whipped cream: Chill a large metal mixing bowl and a wire beater attachment in the freezer for about 20 minutes. Pour the cream, cinnamon and sugar into the cold mixing bowl and beat until soft peaks form, 2 to 3 minutes; the mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter!

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.

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.

Steps:

• Preheat the oven to 350 degrees F.
• For the crumb topping: In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add it to the flour mixture until evenly mixed. Set aside.
• For the apple filling: In an 8-inch cast-iron skillet, heat the butter over medium heat. Add the apple slices and a pinch of salt and cook for 3 minutes. Stir in the brown sugar, cornstarch, vanilla and lemon juice.
• Cover the apple filling in the skillet evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes.
• Serve with vanilla ice cream.

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim., In a small bowl, mix walnut layer ingredients until blended. Spread onto bottom of crust. Refrigerate while preparing filling., For filling, in a large bowl, toss apples with lemon juice and vanilla. In a small bowl, mix sugar, flour, cinnamon, nutmeg and salt; add to apple mixture and toss to coat., Pour filling over walnut layer; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Brush top with milk; sprinkle with sugar. Cut slits in crust., Place pie on a baking sheet. Bake 55-65 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

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.

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.

Steps:

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