Enjoy this rustic skillet Granny Smith Apple Pie Recipe. It is filled with sweet juicy cinnamon apples all topped of with a crunchy crumb topping.

#QuickBites

Cuisine: Western Course: Dessert

Skill Level: Novice Yield: 10-Inch Pie

Prep: 1 Hr  Cook: 1 Hr 10 mins Total: 2 Hr 10 mins

INGREDIENTS

For the Crust:

• 2 1/2 cups all-purpose flour, plus more for dusting
• 3/4 teaspoon kosher salt
• 226g unsalted butter, cold and cut into about ½-inch cubes
• 4 to 8 tablespoons ice water

For the Filling:

• 6 Granny Smith Apples
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 lemon, juiced and zested
• 3/4 cup packed light brown sugar
• 1 pinch kosher salt

For the Crumb Topping:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon kosher salt
• 85g chilled unsalted butter, cut into ½-inch cubes

DIRECTIONS

Make the Crust

1. In a large bowl, combine flour and salt.
2. Cut in butter using a fork, stir in the ice water a tablespoon or two at a time, until combined.
3. Form them into disks, wrap and seal in plastic wrap; chill in the refrigerator for at least 30 minutes or up to an hour.

Making the Filling

1. Peel, core and cut the apples into ¼ inch wide and transfer to a large bowl.
2. Add the flour, cinnamon, lemon juice and zest, brown sugar, and salt and mix to combine.

Make the Topping

1. In a medium bowl, mix the flour, granulated sugar, brown sugar, cinnamon, and salt.
2. Add the butter and work into the flour mixture until it resembles coarse sand.
3. Chill in the refrigerator until ready to use.

Bake the Pie

1. Heat the oven to 205°C. On a well floured surface, roll the crust to about ⅛ inch thick.
2. Roll the dough onto the rolling pin and transfer to a 10-inch cast-iron skillet. Unroll and lightly press into the edges. Trim the edges so they are flush with rim of the skillet.
3. Pour the apple filling into the crust. Top with the crumb topping, mounding in the middle and lightly packing it down over the apples.
4. Bake for about 30 minutes, until the top is golden brown. Reduce the oven temperature to 176°C and continue to bake for 40 to 45 minutes more, until the apples are tender when pierced with a knife. If the topping is browning too quickly, cover the pie with foil.
5. Let cool until warm or room temperature.

RECOMMENDED  PRODUCTS

• Lodge Cast Iron Skillet with Spout 

INGREDIENTS

• 400g Carrot Cake – Made or Bought
• 3 Eggs
• 1.5 tbsp Soya Sauce
• 1.5 tbsp Fish Sauce
• 1 tbsp Minced Garlic
• 1 tbsp Spring Onions
• 1/2 tbsp Chai Poh
• Garnish: Spring Onions & Coriander

DIRECTIONS

1. Cut the steamed carrot cake into cubes.
2. In a wok, add oil and pan fry each side of the sliced steamed carrot cake till golden brown..
3. Add garlic and chai poh, stir-fry briefly until fragrant, about 1 minute.
4. Pour beaten eggs over the carrot cake and leave it for a while. When the eggs starts to solidify at the bottom, flip it over and cook the other side.
5. Add seasonings and stir to mix everything.
6. Garnish with spring onions and coriander.
7. Enjoy!

RECOMMENDED  PRODUCTS

• Atlantic Chef Precision Forged Chef Knife 21cm
• Epicurean Kitchen Series Cutting Board
• De Buyer Choc Extreme Cast Aluminium Non-Stick Frying Pan with Stainless Steel Handle 24cm