Skillet Apple and Walnut Pie
Serve this rustic deep-dish pie at a fall get-together. Its dramatic presentation — right in the cast-iron skillet — is intriguing.
Servings: 8 to 10
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 438 |
| pro | 5 g |
| total fat | 19 g |
| sat. fat | 10 g |
| carb | 65 g |
| fibre | 4 g |
| chol | 51 mg |
| sodium | 232 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 16% |
| vit A | 16% |
| vit C | 5% |
| folate | 22% |
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2-1/2 cups (625 mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
1/4 tsp (1 mL) salt
3/4 cup (175 mL) cold butter, cubed
3/4 cup (175 mL) ice water
Filling:
8 apples (about 3 lb/1.5 kg)
3/4 cup (175 mL) packed brown sugar
3 tbsp (50 mL) all-purpose flour
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) cinnamon
Topping:
2 tbsp (25 mL) butter, softened
2 tbsp (25 mL) packed brown sugar
2 tbsp (25 mL) all-purpose flour
1/4 cup (50 mL) chopped walnuts
2 tbsp (25 mL) milk
1 tbsp (15 mL) granulated 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.)
Additional Information
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