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Cinnamon-Sugar Apple Pie

Total Time

Prep: 1 hour + chilling Bake: 65 min. + cooling

Makes

10 servings

Apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate. —Renee Schettler Rossi, New York, New York
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Ingredients

  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1-1/4 cups cold lard
  • 6 to 8 tablespoons cold 2% milk
  • FILLING:
  • 2-1/2 cups sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 9 cups thinly sliced peeled tart apples (about 9 medium)
  • 1 tablespoon bourbon, optional
  • 2 tablespoons all-purpose flour
  • Dash salt
  • 3 tablespoons cold butter, cubed
  • 1 tablespoon 2% milk
  • 2 teaspoons coarse sugar

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 400°. 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.
  5. Roll remaining dough to a 1/8-in.-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.
  6. Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 45-55 minutes longer. Cool on a wire rack.

Nutrition Facts

1 piece: 633 calories, 30g fat (12g saturated fat), 34mg cholesterol, 169mg sodium, 90g carbohydrate (62g sugars, 2g fiber), 4g protein.