Iron Skillet Apple Pie
Posted by: Jerseygirl Tue, 29 Jun 2004, at 6:40 a.m.
Source: Bryan Woolley, teacher at Sur La Table
1 cup lard cut into pieces
3 cups all purpose flour
1 tsp salt
1 tsp freshly grated nutmeg
1/4 - 1/3 cup cold water (approx)
In a large bowl, place all ingredients and cut lard into flour using a pastry
cutter. Continue cutting fat into flour until in resembles course meal. Add
enough cold water to pull the flour mixture into a dough.
Cover with plastic wrap and place in the refrigerator until needed.
5-6 Granny Smith Apples peeled and sliced
1 tbsp freshly ground nutmeg
1 tsp cinnamon
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup flour
1 tbsp. lemon juice
4 tbsp butter
In a large bowl place the apples and pour the lemon juice over the apples and
toss. Add the nutmeg, cinnamon, sugar, brown sugar, flour, and salt and mix
well. Sprinkle your work surface with flour and begin to roll the pie dough into
the your desired shape and size. You may need to sprinkle flour on the dough to
prevent it from sticking to the rolling pin. Constantly turn the dough to keep
it from sticking to the work surface and add additional flour as needed.
Place your bottom crust in the skillet and trim the dough as necessary. Pour the
apple filling into the dough lined skillet. Arrange apples if necessary. Roll
out a top crust and cut a steam vent design in the crust. Place top crust over
skillet, trim and seal the edges. Brush the top crust with a simple egg wash (1
egg and 1 tbsp water mix together). Sprinkle the top crust with freshly ground
nutmeg and sugar.
Bake at 350 degree's for approximately 1 hour or until done.