Ingrédients pour Skillet Apple Pie America's Test Kitchen
- Unbleached All Purpose Flour
- 1 tablespoon granulated sugar (for topping)
- Table Salt
- Vegetable Shortening
- Unsalted Butter
- 3-4 tablespoons ice water
- Apple Cider
- Maple Syrup
- Fresh Lemon Juice
- 2 tablespoons cornstarch
- Ground Cinnamon
- 6 medium apples (a mix of Rome and Granny Smith), peeled, cored, and sliced
- 1 large egg white, lightly beaten
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Comment préparer Skillet Apple Pie America's Test Kitchen
- Preheat oven to 500°F (260°C). Adjust oven rack to upper-middle position.
- Make the crust: In a food processor, pulse together 2 1/2 cups flour, 1/4 cup sugar, and 1/2 teaspoon salt until combined.
- Add 1 cup chilled, cubed shortening and pulse until the mixture resembles coarse sand (about 10 one-second pulses).
- Add 1/2 cup (1 stick) chilled, cut butter and pulse until the mixture is pale yellow and crumbly, with butter pieces no larger than small peas (about 10 one-second pulses).
- Transfer the mixture to a medium bowl.
- Sprinkle 3 tablespoons of ice water over the mixture.
- Gently fold the mixture with a rubber spatula until it just comes together. Add up to 1 tablespoon more ice water if needed.
- Turn the dough out onto plastic wrap, flatten into a 4-inch disk, wrap, and refrigerate for at least 30 minutes (or up to 2 days).
- Make the filling: In a medium bowl, whisk together 1/2 cup apple cider, 1/4 cup maple syrup, 2 tablespoons lemon juice, 2 tablespoons cornstarch, and 1 teaspoon cinnamon until smooth.
- Heat 2 tablespoons butter in a 12-inch oven-safe skillet over medium-high heat. Add 6 medium peeled, cored, and sliced apples and cook, stirring occasionally, until they begin to caramelize (about 5 minutes).
- Remove from heat, stir in the cider mixture until apples are coated, and set aside to cool slightly.
- Assemble and bake: On a lightly floured surface, roll out the chilled dough into an 11-inch circle. Alternatively, roll out between two sheets of plastic wrap.
- Loosely roll the dough around a rolling pin and carefully unroll it over the apple filling in the skillet.
- Brush the dough with beaten egg white and sprinkle with 1 tablespoon of granulated sugar.
- Using a sharp knife, cut the dough into 6 wedges by making 1 vertical cut followed by 2 evenly spaced horizontal cuts.
- Bake for 20 minutes, or until the apples are tender and the crust is golden brown.
- Let cool for 15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
167g
Fat
55g
Carbs
23g
