RUSTIC CAST IRON APPLE PIE
One of my favorite things about the holidays is baking. For Thanksgiving this year I decided to try something a little different with my apple pie.
I did a test run of this recipe last week and it was pretty amazing. I cobbled it together from 3 different recipes – crust – filling – topping.
But first let’s talk APPLES, I LOVE, love, love – mixing a tart variety with a sweet. This makes for an absolutely delicious dessert. Not too sweet. Not to tart. Just right.
Here is a list of my favorites:
Jonagold – sweet / crisp / slice thick
Braeburn – sweet / firm / slice thin
Honey Crisp – sweet / crisp / slice thick
Cameo – sweet / crisp / slice thick
McIntosh – tart / juicy / slice thick
Granny Smith – tart / firm / slice thin
Rome – tart / juicy / slice thick
Pink Lady – tart and sweet / slice med-thick
Available on Amazon: Apple Cutter (for medium and thick slices) | Apple Peeler (for thin slices)
Now let’s get this pie making party started. Please let me know how your Thanksgiving baking adventure turns out.
Rustic Cast Iron Apple Pie
Apple Filling
- 3/4 cup brown sugar
- 1/4 cup flour
- 1 tsp cinnamon
- pinch of nutmeg
- 4-5 Tart Apples (peeled and sliced)
- 4-5 Sweet Apples (peeled and sliced)
Topping
- 1 cup All-purpose Flour
- 1/2 cup Brown Sugar (packed)
- ¼ cup Pecans (chopped)
- 1/2 cup Butter (cubed and softed)
Pie Crust
- 2 1/2 cups all purpose flour
- 1/2 tsp Table salt
- 1/2 cup Unsalted Butter (cubed, chilled)
- 6 tbsp Water
Carmelize Crust
- 1/4 cup Butter
- 1/2 cup Brown Sugar (packed)
- Preheat oven to 350º.
Pie Crust: In a large bowl, whisk together the flour and salt. Add the cold butter and use a pastry cutter into the flour until combined and the size of peas. Drizzle 2 tbs. of ice cold water at a time and use a spatula to stir until the dough holds together. Divide and form into 2 balls. Wrap in plastic wrap and chill for 2 hours. Roll out on a lightly floured surface to 1/4 inch thinkness. Make sure you have at least 1 inch of over hang.
Filling: Mix together the brown sugar, flour, cinnamon and nutmeg. Place the apple slices in a large mixing bowl. Toss with the dry ingredients mixture to coat and set aside.
To Carmelize Crust: Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust.
Topping: Mix flour, brown sugar and butter until crumbly. Add topping working from the outside inward.
Bake for 60-70 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack for at least 30 minutes.
