I made my first double crust pie!! From scratch! In a cast iron skillet! And it was awesome.
Pie crust has always intimidated me and for the past couple of months I've been attempting to conquer it. I think I did a pretty good job with this Cinnamon Sugar Apple Pie. This pie was really delicious. The recipe for the pie crust originally called for lard, but since I don't usually have that just laying around in my kitchen waiting to be used, I substituted butter and it worked just fine. You could also probably use vegetable shortening (Crisco) as well. I think next time I will put a cinnamon sugar mixture on the top of the crust. For cinnamon in the title, the pie didn't have that much cinnamon in it. But, I'm a cinnamon fiend, so I can always use more cinnamon. :)
Cinnamon Sugar Apple Pie
Recipe from Taste of Home Magazine November 2014
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/4 cup butter, cold and cut into cubes
6-8 tablespoons cold milk
2 1/2 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
9 cups thinly sliced and peeled tart apples (around 8-9 medium)
1 tablespoon bourbon
2 tablespoon all-purpose flour
dash of salt
3 tablespoon butter, cold and cut into cubes
1 tablespoon milk
2 teaspoon coarse sugar
In a large bowl, mix the flour and salt; cut in the butter until crumbly. Gradually add the cold milk, tossing with a fork until dough holds its shape when pressed together. Divide dough in half. Shape each dough half into a disk and wrap in plastic wrap or waxed paper. Refrigerate for at least 1 hour or even overnight.
In a large mixing bowl, mix together the sugar, cinnamon and ginger. Add the sliced apples and toss to coat. Cover and let stand at room temperature 1 hour to allow apples to release their juices, stirring occasionally.
Drain the apples and reserve the syrup. Place the syrup and bourbon in a small saucepan; bring to a boil. Reduce the heat and simmer, uncovered, for 20-25 minutes or until the mixture thickens slightly and turns to a medium amber color. Remove from the heat and cool completely.
Preheat the oven to 400 degrees. Toss the drained apples with flour and salt. On a lightly floured surface, roll one half of the dough to a 1/8 in. thick circle. Transfer the dough to a 10-in cast iron skillet or other deep ovenproof skillet. Trim the pastry even with the rim of the skillet. Add the apple mixture and then pour cooled syrup over the top; dot with the butter.
Roll the remaining dough to a 1/8 in. thick circle and place over the filling. Trim, seal and flute the edges. Cut slits in the top. Brush milk over pastry and sprinkle with coarse sugar. Place on a foil-lined baking sheet. Bake 20 minutes, then reduce oven setting to 350 degrees and bake 45-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.