Skillet Apple Pie

Skillet Apple Pie

  • Preparation 45 min
  • Cooking 45 min
  • Chilling 30 min
  • Servings 8

It’s all about balance in this rustic pie where sweet Gala and sour McIntosh meet in the middle of buttery pastry. Tapioca, sprinkled on the inside of the pie, soaks up any extra apple juices, helping the crust stay wonderfully crisp and golden.

Featured in RICARDO Magazine (FALL 2017)

Categories

Ingredients

  • Crust

    • 2 cups (300 g) unbleached all-purpose flour
    • 1/4 tsp salt

    • 1 cup (225 g) cold unsalted butter, diced
    • 1/3 cup (75 ml) ice water 

    • 1 tsp (5 ml) cider vinegar
  • Filling

    • 5 cups (600 g) peeled and cored Gala apples cut into 1/2-inch (1 cm) wedges
    • 5 cups (600 g) peeled and cored McIntosh apples cut into 1/2-inch (1 cm) wedges
    • 1/4 cup (160 g) lightly packed brown sugar
    • 1/2 tsp ground cinnamon
    • 3 tbsp (25 g) minute tapioca
    • Milk, for brushing

Preparation

  • Crust

  • Filling

Personal Note