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Skillet apple pie
The best way to serve this is plonked on a trivet
in the middle of the table with ice-cream or cream
and forks for your guests. Use firm, crisp apples here
so they keep their shape and texture when baked.
Prep time 20 mins, cook 30 mins
(plus resting, chilling)
Serves 4-6
120 gm raw sugar
5 large pink lady apples, peeled, cored and
chopped into roughly 3cm pieces
20 gm butter, diced
1 egg, lightly beaten with 1 tsp pouring
cream, for eggwash
Thickened cream, pouring cream, crème
fraîche or ice-cream, to serve
Pastry top
150 gm (1 cup) plain flour
20 gm raw caster sugar, plus extra for scattering
1 tbsp lard
75 gm chilled unsalted butter, diced into
2cm cubes1 For pastry, pulse flour, sugar, lard and a pinch
of salt in an electric mixer to combine. Add butter
and pulse until butter is the size of peas. Add
60ml iced water and pulse until dough just
comes together. Wrap in plastic wrap and
refrigerate for 1 hour to chill. Roll between
2 sheets of baking paper to a 23cm round and
refrigerate, still between paper, until required.
2 Preheat oven to 200C. Heat a 22cm-diameter
skillet over high heat. Add raw sugar and stir
continuously until melted and starting to
caramelise (3-4 minutes). Add apples and butter
(be careful, hot caramel may spit), stir to coat,
then remove from heat.
3 Remove pastry from fridge, peel away baking
paper, then place pastry on top of apples. Trim
edges and tuck in excess. Cut a slit in the centre
for steam to escape, brush with eggwash, scatter
with raw caster sugar and bake until pastry is
crisp and golden brown (22-26 minutes). Serve
hot in the pan with cream or ice-cream.# RECIPE LISA FEATHERBY PHOTOGRAPHY CHRIS CHEN STYLING LUCY TWEED MERCHANDISING KATJA HARDING-IRMER. ALL PROPS STYLIST’S OWNIt’s just not autumn without revisiting the all-time favourite apple
pie, a no-fuss crowd-pleaser to round off a meal.Life of pie
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