Ingredients:
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6-8 tablespoons ice water
For the Filling:
- 6-7 cups tart apples (such as Granny Smith), peeled, cored, and thinly sliced (about 6-7 apples)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
For Assembly:
- 1 tablespoon butter (for greasing the skillet)
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling on top)
Instructions:
1. Prepare the Pie Crust:
- In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, and mix until the dough comes together. You may not need to use all 8 tablespoons; stop adding water when the dough is just moist enough to hold together.
- Divide the dough into two equal portions, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
3. Prepare the Filling:
- In a large mixing bowl, combine the sliced apples, granulated sugar, brown sugar, lemon juice, ground cinnamon, and ground nutmeg. Toss until the apples are evenly coated.
4. Roll Out the Pie Crust:
- Take one disc of pie dough out of the refrigerator and roll it out on a lightly floured surface to fit your skillet. It should be about 1/8-inch thick.
5. Grease the Skillet:
- Grease a 10-inch cast iron skillet with 1 tablespoon of butter.
6. Assemble the Pie:
- Carefully place the rolled-out pie crust into the skillet, ensuring it covers the bottom and sides.
- Sprinkle 1 tablespoon of all-purpose flour evenly over the bottom of the crust. This will help absorb excess moisture from the apples and prevent a soggy crust.
- Add the apple filling, spreading it out evenly.
- Dot the filling with 2 tablespoons of unsalted butter.
7. Roll Out the Top Crust:
- Roll out the second disc of pie dough and place it over the apples.
8. Seal and Decorate:
- Trim any excess dough hanging over the edges of the skillet and crimp the edges of the crust to seal the pie.
- Cut a few slits in the top crust to allow steam to escape.
9. Brush with Egg Wash:
- Brush the top crust with the beaten egg and sprinkle it with 1 tablespoon of granulated sugar for a golden and slightly crunchy top.
10. Bake:
- Place the skillet in the preheated oven and bake for 45-55 minutes or until the crust is golden brown and the apple filling is bubbling.
11. Cool and Serve:
- Allow the iron skillet apple pie to cool for a bit before serving.
- Serve warm with a scoop of vanilla ice cream if desired.
Enjoy your homemade iron skillet apple pie, a comforting and classic dessert!