Skillet Apple and Walnut Pie

By The Canadian Living Test Kitchen

77 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per each of 10 servings: about	-
cal	438438 cal
pro	5 g5g pro
total fat	19 g19g total fat
sat. fat	10 g10g sat. fat
carb	65 g65g carb
fibre	4 g4g fibre
chol	51 mg51mg chol
sodium	232 mg232mg sodium
% RDI:	-
calcium	44 calcium
iron	1616 iron
vit A	1616 vit A
vit C	55 vit C
folate	2222 folate

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Serve this rustic deep-dish pie at a fall get-together. Its dramatic presentation — right in the cast-iron skillet — is intriguing.

Ingredients

2-1/2 cups all purpose flour 2-1/2 2-1/2cups cupsall purpose flour
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
1/4 tsp salt 1/4 1/4tsp tspsalt
3/4 cup cubed cold butter 3/4 3/4cup cupcubed cold butter
3/4 cup Ice water 3/4 3/4cup cupIce water
Filling
8 apples , (about 3 lb/1.5 kg)8 8appleapples, (about 3 lb/1.5 kg)
3/4 cup packed brown sugar 3/4 3/4cup cuppacked brown sugar
3 tbsp all purpose flour 3 3tbsp tbspall purpose flour
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1 tsp cinnamon 1 1tsp tspcinnamon
Topping
2 tbsp softened butter 2 2tbsp tbspsoftened butter
2 tbsp packed brown sugar 2 2tbsp tbsppacked brown sugar
2 tbsp all purpose flour 2 2tbsp tbspall purpose flour
1/4 cup chopped walnuts 1/4 1/4cup cupchopped walnutwalnuts
2 tbsp milk 2 2tbsp tbspmilk
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar

Preparation

In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until in fine crumbs with a few larger pieces. Add ice water all at once; mix with fork just until dough comes together. With hands, shape into disc. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days or overwrap in foil and freeze for up to 2 weeks.)

Filling: Peel, core and cut apples into 1/2-inch (1 cm) thick wedges. In bowl, toss together apples, brown sugar, flour, lemon juice and cinnamon. Set aside.

On floured surface, roll out pastry into 17-inch (43 cm) round. Fit into 10-inch (25 cm) cast-iron skillet or deep-dish pie plate, letting excess hang over. Spoon in filling; fold pastry over, making rough folds and leaving centre uncovered. Bake in centre of 350°F (180°C) oven for 1 hour.

Topping: In bowl and using fork, blend butter, brown sugar and flour; stir in walnuts. Crumble over filling in centre of pie. Brush pastry with milk; sprinkle with granulated sugar. Bake until pastry is golden and filling is tender and bubbly, about 30 minutes. Let cool on rack. (Make-ahead: Set aside for up to 4 hours.)

Source : Canadian Living Magazine: November 2003