- Kate Barker
Cousin Bonnie’s Apple Pie in a Cast Iron Skillet
Our current collection of cast iron cooking ware:
Last week, at our Rinehart Family Reunion, in Cedarville, California, our Cousin Bonnie demonstrated how to make an apple pie in a cast iron skillet. We had asked everyone to bring a six inch cast iron skillet to make a pie for two. Twenty adult “Cousins”, and several of the younger generation, participated in this class.
Pre-measured ingredients w
Bonnie, an excellent cook, and practiced pie maker, discussed the importance of handling the dough as little as possible. This photo shows Bonnie forming the dough into a ball.
A perfect recipe for the 4th of July weekend … Cousin Bonnie’s Cast Iron Skillet Apple Pie.
Happy celebrating & may all your infusions be as sweet as apple pie !
Cousin Bonnie’s Cast Iron Skillet Apple Pie
CRUST FOR 6″ PIE
1 cup regular flour 1/2 cup shortening, ( Crisco, not butter or oil) needs to be kept cool 1/2 teaspoon salt Using a fork or pastry blender, gradually work the shortening into the flour until it resembles pea size clumps
Add: 3 tablespoons water…mix in carefully Form in ball and cut in half
Roll 1 ball on floured board/counter in circle for bottom crust, it must extend over edge of the skillet.
2 good size cooking apples (Granny Smith or other favorite) peeled, cored, sliced 3/4 cup sugar “Scant” cup flour (just under a cup) Shake of cinnamon Mix well, pour into the 6″ iron skillet, mounding apples in the middle
Roll top crust larger than the skillet Remove excess dough Press sides of bottom and top crusts together to seal in juices Finish edge and top as desired…include vent holes
Brush crust with milk, using pastry brush Sprinkle top with cinnamon sugar
Bake at 400 degrees for 1 hour, no matter what size