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Skillet Apple Pie

Source of Recipe

From "One-Hour Comfort" by America's Test Kitchen


Recipe Introduction

"Who says a pie needs to bake in a pie plate—or even have a bottom crust? This one comes together in a skillet using good-quality store-bought dough, and it's just about the easiest pie you can make. Unlike the filling for a double-crust pie, which needs to be juicy enough to flatter the fruit but tight enough to prevent a soggy crust, this filling is nice and saucy. Apple cider deepens the flavor and, along with cornstarch, yields a juicy filling with just the right body. Maple syrup complements the apples' sweetness. Sauté the apples just long enough to caramelize them before draping them with dough and baking for 15 minutes. Cutting into the dough prior to baking allows the crust to develop multiple crisp, flaky edges along with its lovely golden hue. Use a combination of crisp, sweet apples such as Golden Delicious and firm, tart apples such as Cortland or Empire."

List of Ingredients

â—¦ ½ cup apple cider
â—¦ â…“ cup maple syrup
â—¦ 2 tablespoons lemon juice
â—¦ 2 teaspoons cornstarch
â—¦ â…› teaspoon ground cinnamon (optional)
â—¦ 2 tablespoons unsalted butter
â—¦ 2 ½ pounds apples, peeled, cored, and cut into ½-inch-thick wedges
â—¦ 1 9-inch pie dough round
â—¦ 2 teaspoons sugar


Recipe

Adjust oven rack to upper-middle position and heat oven to 500 degrees. Whisk cider, maple syrup, lemon juice, cornstarch, and cinnamon, if using, in bowl until smooth.

Melt butter in 12-inch oven-safe skillet over medium-high heat. Add apples and cook, stirring 2 or 3 times, until apples begin to caramelize, about 5 minutes (do not fully cook apples). Off heat, add cider mixture and gently stir until apples are well coated. Set aside to cool slightly.

Roll dough into 11-inch circle on floured counter. Loosely roll dough around rolling pin and gently unroll it onto apple filling. Brush dough with water and sprinkle evenly with sugar. Using sharp knife, gently cut dough into 6 pieces by making one vertical cut followed by two evenly spaced horizontal cuts (perpendicular to first cut).

Bake until apples are tender and crust is deep golden brown, 15 to 20 minutes, rotating skillet halfway through baking. Let cool for 30 minutes; serve warm.

Serves 6

Total Time: 40 minutes
(plus 30 minutes cooling time)