Saturday, February 20, 2016

Skillet Apple Pie.


Filling:

8 medium sweet and tart apples, peeled cored, 1/2 halved, and cut into chunks
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon nutmeg
Pinch sea salt
2 tablespoons fresh lemon juice
1 tablespoon maple syrup
1 tablespoon maple sugar
2 tablespoons cornstarch
2 teaspoons vanilla extract

Make the filling:

Add apples to a large bowl along with remaining ingredients and toss until evenly combined.
Pour apple mixture into the heatproof skillet.
Cover with parchment paper and then foil.
Seal it well, place on a baking sheet and bake for 45 minutes 180C oven.
Test a few apples with a small, sharp knife, if they are still firm recover pie and continue baking for another 15 to 30 minutes until apples are tender but not mushy.
Once apples are cooked through remove cover and bake another 45 minutes.
Apples is ready when the juices have thickened and edge is a deep golden.
Remove from oven and set aside to cool.

For the topping: here!

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