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| Skillet Apple and Walnut Crumble Pie |
Makes 1 (9-inch) Pie
Crust:
2 cups all-purpose flour
1/4 cup sugar
1/4 cup toasted walnuts
1/4 teaspoon kosher salt
8 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
1/3 cup heavy whipping cream
Filling:
5 medium Granny Smith apples, cored, peeled, and cut into 1/8 inch thick slices
2 Pink Lady apples, cored, peeled, and cut into 1/8 inch thick slices
2 cups sugar, divided
1 1/2 tablespoons brandy
1 teaspoon vanilla extract
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
Crumble:
2 2/3 cups all-purpose flour
2/3 cup lightly packed light brown sugar
1/2 cup sugar
1/2 cup finely ground toasted walnuts
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1 cup unsalted butter, melted
1. To prepare crust: In the work bowl of a food processor, combine flour, sugar, walnuts, and salt; pulse until mixture is crumbly, about 30 seconds. With processor running, add cream in a slow steady stream; process until mixture forms a ball. Flatten dough into a disk, and wrap in plastic wrap; refrigerate for 1 hour.
2. Prepare oven to 350 degrees.
3. On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 9-inch cast-iron skillet. Trim excess dough into 1/2 inch beyond edge of skillet. Fold edges under, and crimp. Freeze for 20 minutes, or until firm. Prick bottom and sides of dough with a fork. Bake for 10 minutes.
4. To prepare filling: In a large bowl, combine sliced apples and 1 cup sugar, gently tossing to coat. Let stand for 30 minutes. Strain apple slices, discarding juices. Return apples to bowl; add brandy and vanilla, and gently toss.
5. In a separate bowl, combine remaining 1 cup sugar, cornstarch, cinnamon, nutmeg, and allspice. Add sugar mixture to apples, tossing gently to coat. Place apple mixture in prepared crust.
6. To prepare crumble: In a medium bowl, combine flour, brown sugar, sugar, walnuts, cinnamon, salt, and nutmeg. Stir in melted butter until mixture is well combined but crumbly. Sprinkle all over apples.
7. Bake for 40 to 50 minutes, or until crumble is golden brown and filling is bubbly. Let pie cool before serving.
Recipe courtesy of Southern Lady magazine.
