Saturday, September 29, 2012

Skillet Apple Pie

I *love* apple pie, and it's the season. Intuitive ingredients and equipment: apple, lemon juice, cinnamon, sugar, corn starch, butter, ready made crust, and a cast iron skillet. Peel and dice apples. In a big bowl, mix with sugar, cinnamon, lemon juice to taste. Add maybe a teaspoon of cornstarch (wet first in a separate container) to thicken. Line cast iron skillet with bottom crust, fill, pinch, vent, and stick in a 350 oven until it says 'uncle'. That's pretty much when the top crust is done. Heat transfer is proportional to mass; common sense says that when the part heated by air is done, the part heated by a couple pounds of iron is done, too. This did have a perfectly OK crust. Perfectly OK, not perfect, but it was all eaten. By me. In 24 hours.

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