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Skillet Apple Pie


  • 1 cup (5 oz.) unbleached all-purpose flour
  • 1 Tbsp sugar
  • 1/2 tsp table salt
  • 2 Tbsp vegetable shortening - chilled
  • 6 Tbsp (3/4 stick) cold unsalted butter - cut into 1/4“ pieces
  • 3-4 Tbsp ice water
  • 1 egg white - lightly beaten
  • 2 tsp sugar
  • Alternative: 1 Pillsbury refrigerated pie crust


  • 1/2 cup apple cider (substitute: 1 cup apple juice simmered to 1/2 cup)
  • 1/3 cup maple syrup
  • 2 Tbsp juice from lemon
  • 2 tsp cornstarch
  • 1/4 tsp cinnamon
  • 2 Tbsp unsalted butter
  • 2 1/2 lb sweet and tart apples - peeled(optional), cored, cut into 1/2” wedges


  1. Pulse flour, sugar, and salt in food processor until combined. Add shortening and process until mixture has texture of coarse sand, aout 10 one second pulses. Scatter butter pieces over flour mixture and precess until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about 10 one second pulses. Transfer mixture to medium bowl.
  2. Sprinkle 3 Tbsp 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 Tbsp more ice water if dough does not come together. Turn dough out onto sheet of plastic wrap and flatten into 4“ disk. Wrap dough and refrigerate 30 min. or up to 2 days, before rolling out. (If dough is refrigerated longer than 1 hour, let stand at room temperature until malleable.)


  1. Adjust oven rack to upper-middle position and heat oven to 500 deg.
  2. Whisk cider, syrup, lemon juice, cornstarch, and cinnamon together in medium bowl until smooth.
  3. Heat butter in 12” heatproof skillet. (Alternative: deep dish 10“ skillet) When foaming subsides, add apples and cook, stirring 2-3 times until apples begin to caramelize, about 5 min. (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.

Assembly & Bake

  1. Roll out dough on lightly floured work surface, or between 2 large sheets of plastic wrap, to 11” circle. Roll dough loosely around rolling pin and unroll over apple filling. Brush dough with eff 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.
  2. Bake until apples are tender and crust is a deep golden brown, about 20 min. Cool 15 min and serve.

Serves: 8      Total cook time: 25 min.
Source: Cook's Illustrated Sep/Oct 2008

recipe/skilletapplepie.txt · Last modified: 2011/12/11 04:25 (external edit)