Christopher Kimball's Skillet Apple Pie
- 1 cup (5 ounces) unbleached all-purpose flour, plus more for dusting work surface
- 1 tablespoon sugar
- 1/2 teaspoon table salt
- 2 tablespoons vegetable shortening, chilled
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/4-inch pieces
- 3 to 4 tablespoons ice water
- 1/2 cup apple cider (If you do not have apple cider, simmer 1 cup apple juice in a small saucepan over medium heat until reduced to 1/2 cup—about 10 minutes)
- 1/3 cup maple syrup
- 2 tablespoons fresh lemon juice from 1 lemon
- 2 teaspoons cornstarch
- 1/8 teaspoon ground cinnamon (optional)
- 2 tablespoons unsalted butter
- 2 1/2 pounds (about 5 medium) sweet apples and tart apples, such as Golden Delicious (sweet) and Cortland or Empire (tart), peeled, cored, halved and cut into 1/2-inch-thick wedges
- 1 egg white, lightly beaten
- 2 teaspoons sugar
FOR THE CRUST: Pulse flour, sugar and salt in a food processor until combined. Add shortening and process until mixture has texture of coarse sand, about ten 1-second pulses. Scatter butter pieces over flour mixture and process until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Transfer mixture to medium bowl.
Sprinkle 3 tablespoons ice water over mixture. With the blade of a rubber spatula, use a folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough does not come together. Turn dough out onto sheet of plastic wrap and flatten into 4-inch disk. Wrap dough and refrigerate 30 minutes, or up to 2 days, before rolling out. (If dough is refrigerated longer than 1 hour, let stand at room temperature until malleable before rolling out.)
TO ASSEMBLE AND BAKE: Roll out dough on lightly floured work surface, or between 2 large sheets of plastic wrap, to 11-inch circle. Roll dough loosely around rolling pin and unroll over apple filling. Brush dough with egg white and sprinkle with sugar. With sharp knife, gently cut dough into 6 pieces by making 1 vertical cut followed by 2 evenly spaced horizontal cuts (perpendicular to first cut). Bake until apples are tender and crust is a deep golden brown, about 20 minutes. Let cool 15 minutes. Serve the pie warm or at room temperature topped with vanilla ice cream or whipped cream.