Serve this rustic deep-dish pie at a fall get-together. Its dramatic presentation — right in the cast-iron skillet — is intriguing.
- Portion size 10 servings
- Credits : Canadian Living Magazine: November 2003
Ingredients
Filling:
Topping:
Method
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.)
Nutritional facts <b>Per each of 10 servings:</b> about
- Sodium 232 mg
- Protein 5 g
- Calories 438.0
- Total fat 19 g
- Cholesterol 51 mg
- Saturated fat 10 g
- Total carbohydrate 65 g
%RDI
- Iron 16.0
- Folate 22.0
- Calcium 4.0
- Vitamin A 16.0
- Vitamin C 5.0
