Michelle’s Skillet Pie

Two weeks ago we celebrated the three years our City Farm apprentice, Kathleen Reed, has been with us here at SCLT. We feasted on burritos and delicious desserts, including an amazing apple pie baked by our very own Development Assistant, Michelle Walker.

Now, this pie is no ordinary pie. Instead of using the standard pie tin or baking dish, Michelle bakes these masterpieces in cast iron skillets.

Whether it’s because of the skillets or Michelle’s magical touch, this apple pie is hands-down the best apple pie we have ever had. Michelle has graciously allowed us to share this deliciousness with everyone and post the recipe here!

Wow your friends and family this Thanksgiving with this warm, buttery treat, and we promise you they’ll have another thing to be thankful for this year.

For the crust:

  • 1 1/4 cups white flour (not self-rising)
  • 1/4 tsp salt
  • 1/2 cup chilled butter
  • 1/4 cup ice water
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  1. Put the flour and salt in a bowl. Cut the butter into cubes and add to the bowl.
  2. Using either your hands or a pastry blender, ‘cut’ the butter into the flour until the mixture is nice and crumbly.
  3. Add the ice water and mix with your hands, scraping the flour mixture from the sides of the bowl and forming a ball.
  4. Wrap the resulting dough in plastic wrap (a plastic bag will work too) and put it in the refrigerator for 2 hours.

For the filling:

  • 8-10 medium to large Granny Smith apples (peeled, cored & sliced)
  • 1/2 cup butter
  • 1/4 stick butter
  • 3 T flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cub brown sugar (don’t have any brown sugar on hand? Take 1 cup white sugar, 1 T blackstrap molasses & mix with a fork in a bowl until it looks like brown sugar)
  • 1/4 tsp vanilla extra (not vanilla flavoring)
  • 1/2 tsp nutmeg and/or cinnamon
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  1. Preheat your oven to 450 degrees.
  2. Take the iron skillet, put the 1/4 stick of butter in the pan and place in the oven to melt.
  3. Once the butter has melted, take some of the brown sugar and sprinkle it over the melted butter to thinly cover the bottom of the pan.
  4. Return the pan to the oven for about 10 minutes and then remove.
  5. In the meantime, combine the sugar, water, vanilla extract, butter and spices in a small pot over low-medium heat.
  6. When the butter has melted, add the flour to make the roux. Whisk the mixture as it cooks.
  7. Roll out 1/2 of your dough (save the other for the top) to a size large enough to cover the bottom and sides of the pan.
  8. Place the dough in the pan and add the apples.
  9. Take the roux and pour it over and between the lattice.
  10. Dot the top with a few pieces of butter.
  11. Place your pie on the middle rack in the oven for 15 minutes.
  12. Lower the heat to 350 degrees and bake for an additional 35-45 minutes or until the crust looks nice and medium-tannish brown.
  13. Cool for 15 minutes before cutting.
  14. ENJOY!

A few tips from the mastermind herself:

  • The dough can be made the night before and put in the fridge.
  • Place a cookie sheet on the bottom rack in the oven to catch the pie’s drippings.
  • This pie takes time, so do it when you’re not rushed.
  • It might seem like a lot, but, after you do it once, you’ll get into a rhythm…promise!
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