What's Cooking with Jean
Friday, October 06, 2006 Cast-Iron Skillet Apple Pie with Walnut Streusel

It's fall! and that means apples! I found a version of this recipe online, and I tweaked just a little to reduce the butter and make sure there was plenty of the streusel, and the roomates and I loved it! [Note that the crust is meant to be rolled out very thin so it can fold over the top of the pie.]

For crust:
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon salt
1 stick cold unsalted butter
4 to 6 tablespoons ice water

For topping:
4 tablespoons unsalted butter, softened
4 tablespoons firmly packed brown sugar
4 tablespoons all-purpose flour
1/2 cup chopped walnuts

For filling:
3 pounds baking apples (about 8 medium)
1/2 cup firmly packed brown sugar (1/4 C light brown and ¼ C dark brown)
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
3/4 teaspoon cinnamon
2 tablespoons milk
1 tablespoon granulated sugar

To make crust:
In a large bowl with a pastry fork blend flour, sugar, salt, and butter until mixture resembles coarse meal. Add 2 tablespoons ice water and toss with a fork. Add enough remaining ice water, 1 tablespoon at a time, tossing to incorporate, until mixture begins to form a dough. On counter, smear dough in 3 or 4 forward motions with heel of hand to make dough easier to work with. Form dough into a ball and flatten to form a 1-inch-thick disk. Wrap dough in plastic wrap and chill 30 minutes.

To make topping:
In a small bowl with your fingertips blend butter, brown sugar, and flour until smooth and blend in nuts. Chill topping, covered.


To make filling:
Peel and core apples. Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat. Preheat oven to 350°F.

On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch thick) and fold into quarters for ease of handling. (Note: Roll out to very thin—you'll need a large surface.) Unfold dough in a well-seasoned 10-inch cast-iron skillet (or 10-inch deep-dish (1 1/2-quart) pie plate), easing to fit and letting dough overhang rim of skillet or pie plate . Spoon filling into shell and fold pastry overhang over filling, leaving center uncovered. Bake pie in middle of oven 1 hour (pie will not be completely cooked) and remove from oven.

Crumble topping over center of pie, breaking up any large chunks. Brush crust with milk and sprinkle with sugar. Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling. Cool pie on a rack.

Serve pie warm or at room temperature with vanilla ice cream.

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Posted by Jeannie :: 10:48 AM :: 0 comments

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