Autumn Apple Pie Baked in Cast Iron
A beautiful fall apple pie, baked in a cast iron frying pan, with decorated leaf dough cut outs. Pie Crust recipe is in Notes.
Servings: 6
Ingredients
- 8 cups apples peeled, sliced 1/2 inch
- juice of one lemon
- 1 tablespoons sugar
- 2 tablespoons brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 tablespoons instant tapioca
- pastry crust see below
- leaf pie cutter or any decorative cutter you think would be fun
- 1 size 6 9 3/8 ” cast iron pan or a regular pie pan
- milk and a pastry brush milk helps the top crust turn golden
- raw sugar for dusting
Instructions
- Preheat oven to 400 degrees.
- Toss apples with juice of the lemon. Set aside.
- Stir together, sugars, cinnamon, salt, tapioca. Toss with apples.
- Take bottom of pastry crust and gently place into pan, being careful not to stretch dough. Use a rolling pin to roll over edges of pie. Use a fork to punch holes into bottom of crust.
- Fill with apples. Apples shrink so make sure it is about two inches above the pan line.
- Make autumn leaf pastry with a cookie cutter. Place over apples, overlapping as you go.
- Brush with milk and sprinkle on raw sugar.
- Reduce oven to 375 and bake for 45-55 minutes. I usually bake for 45 minutes and then finish off during dinner, so the pie can be served hot.
Notes
Pie Crust Recipe
2 cups all purpose flour ( plus 1 teaspoon for later)
1/2 teaspoon salt
12 tablespoons cold unsalted butter
1/2 cup iced cold water
1 teaspoon sugar (optional)
milk for brushing on top to aid in browning Mix salt and flour together. Cut butter into small pieces. Freeze both for a 15 minutes minutes, as butter softens immediately upon cutting. If using food processor, put flour mixture in bowl and freeze blade.
Lay small pieces of butter evenly over flour and mix for 20 seconds at a time, stopping as soon as dough is shaggy. Stream in cold water. If using kitchen aid type mixer, use paddle attachment on low setting for one minute max.
Stream in cold water on sides of bowl. Mix on low, just until incorporated. Form into disc , wrap in plastic at least one hour. I rest my dough overnight, but this is not a must.
Take dough out 30 minutes before rolling to soften.
Roll out dough, evenly, not too thick, less than 1/4” thick and in all directions to make a circle. Do not stretch dough, because it will shrink back. Patch any cracks or holes. Use fork to make indentations.
1/2 teaspoon salt
12 tablespoons cold unsalted butter
1/2 cup iced cold water
1 teaspoon sugar (optional)
milk for brushing on top to aid in browning Mix salt and flour together. Cut butter into small pieces. Freeze both for a 15 minutes minutes, as butter softens immediately upon cutting. If using food processor, put flour mixture in bowl and freeze blade.
Lay small pieces of butter evenly over flour and mix for 20 seconds at a time, stopping as soon as dough is shaggy. Stream in cold water. If using kitchen aid type mixer, use paddle attachment on low setting for one minute max.
Stream in cold water on sides of bowl. Mix on low, just until incorporated. Form into disc , wrap in plastic at least one hour. I rest my dough overnight, but this is not a must.
Take dough out 30 minutes before rolling to soften.
Roll out dough, evenly, not too thick, less than 1/4” thick and in all directions to make a circle. Do not stretch dough, because it will shrink back. Patch any cracks or holes. Use fork to make indentations.