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  • Iron Skillet Recipes - 32

    From Dave Drum@1:18/200 to All on Sat Jun 21 19:59:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cinnamon-Sugar Apple Pie
    Categories: Pies, Pastry, Fruits
    Yield: 10 servings

    2 1/2 c A-P flour
    1/2 ts Salt
    1 1/4 c Cold lard
    6 tb (to 8 tb) cold milk

    MMMMM--------------------------FILLING-------------------------------
    2 1/2 c Sugar
    1 ts Ground cinnamon
    1/2 ts Ground ginger
    9 c Thin sliced peeled tart
    - apples
    1 tb Bourbon; opt
    2 tb A-P flour
    ds Salt
    3 tb Cold butter; in cubes

    MMMMM--------------------------TOPPING-------------------------------
    1 tb Milk
    2 ts Coarse sugar

    In a large bowl, mix flour and salt; cut in lard until
    crumbly. Gradually add milk, tossing with a fork until
    dough holds together when pressed. Divide dough in half.
    Shape each into a disk; wrap in plastic. Refrigerate 1
    hour or overnight.

    For filling, in a large bowl, mix sugar, cinnamon and
    ginger. Add apples and toss to coat. Cover; let stand 1
    hour to allow apples to release juices, stirring
    occasionally.

    Drain apples, reserving syrup. Place syrup and, if
    desired, bourbon in a small saucepan; bring to a boil.
    Reduce heat; simmer, uncovered, until mixture thickens
    slightly and turns a medium amber color, 20-25 minutes.
    Remove from heat; cool completely.

    Set oven @ 400ºF/205ºC.

    Toss drained apples with flour and salt. On a lightly
    floured surface, roll one half of dough to a
    1/8-in.-thick circle; transfer to a 10-in. cast-iron or
    other deep ovenproof skillet. Trim pastry even with rim.
    Add apple mixture. Pour cooled syrup over top; dot with
    butter.

    Roll remaining dough to a 1/8" thick circle. Place over
    filling. Trim, seal and flute edge. Cut slits in top.
    Brush milk over pastry; sprinkle with coarse sugar.
    Place on a foil-lined baking sheet. Bake 20 minutes.

    Reduce oven setting to 350ºF/175ºC.

    Bake until crust is golden brown and filling is bubbly,
    45-55 minutes longer. Cool on a wire rack.

    Renee Schettler Rossi, New York, New York

    Makes: 10 servings

    RECIPE FROM: https://www.tasteofhome.com

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