Cast Iron Apple Pie

Ingredients

Pie Crust 

2-1/2 Cups all purpose flour 

1-1/4 Teaspoons sea salt 

10 Ounces Butter, cubed ice cold 

4 Tablespoons ice water 

Apple Filling 

2 Pounds pink lady apples, sliced 1/4 inch 

2 Pounds gala apples, sliced 1/4 inch  

1 Tablespoon cinnamon 

1-1/2 Teaspoons nutmeg 

1 Teaspoon allspice 

2 Tablespoons Brown sugar 

 Brown Sugar “Roux“

 2 Tablespoons brown sugar 

2 Tablespoons butter  

Egg Wash 

1 Egg yolk 

1 Tablespoon water 

Instructions

Pie Crust 

1. Place Food Processor or Bowl into freezer, you want this as cold as possible. 
2. Cut butter into 1/2 inch cubes, place in freezer. 
3. Once food processor is cold add flour and butter and mix until butter is the size of peas, adding water in slow stream, until dough resembles wet sand. 
4. Place dough on counter and work into smooth ball.
5. Wrap in plastic wrap and sore in refrigerator. 

Apple Filling 

1. Peel the skin off the apples and slice into 1/2 inch slices. 
2. Add sliced apples too a bowl, season with spices and sugar. 
3. Place in the fridge while rolling out pie dough. 

Assembling Pie

1. Pre heat oven to 425˚ F.
2. Add brown sugar and butter to No 10 Skillet, and cook until the sugar dissolves and slightly bubbling. 
3. Cut Pie dough in half and start to roll into a 12 inch round disk, turning the dough a quarter turn with every roll. 
4. Place pie crust into the bottom of No. 10 skillet working it up the sides pressing out any bubbles and prick the crust to allow steam to escape.
5. Place apple filling to the center, flattening out to the edges. 
6. Place second crust over top of the filing and crimp the edges shut. 
7. Cut four slits into the top on the pie crust to let steam escape. 
8. Brush the top of the pie crust with egg wash.
9. Bake for 30 minutes in oven.