Americas Test Kitchen Skillet Apple Crisp Recipes

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SKILLET APPLE PIE -- AMERICA'S TEST KITCHEN



Skillet Apple Pie -- America's Test Kitchen image

This recipe is from "America's Test Kitchen" on PBS. They suggest a combination of sweet and tart apples. I use a mixture of Rome and Granny Smith, but that's just my preference.

Provided by SweetPeaNC

Categories     Pie

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 cup unbleached all-purpose flour, plus more for dusting work surface (5 ounces)
1 tablespoon sugar
1/2 teaspoon table salt
2 tablespoons vegetable shortening, chilled
6 tablespoons cold unsalted butter, cut into 1/4-inch pieces
3 -4 tablespoons ice water
1/2 cup apple cider
1/3 cup maple syrup
2 tablespoons fresh lemon juice
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon (optional)
2 tablespoons unsalted butter
2 1/2 lbs apples, peeled, cored, halved, and cut into 1/2-inch-thick wedges (about 6 medium - 3 sweet, 3 tart)
1 egg white, lightly beaten
2 teaspoons sugar

Steps:

  • 1. FOR THE CRUST: Pulse flour, sugar, and salt in 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.
  • 2. Sprinkle 3 tablespoons ice water over mixture. With blade of rubber spatula, use 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.).
  • 3. FOR THE FILLING: Adjust oven rack to upper-middle position (between 7 and 9 inches from heating element) and heat oven to 500 degrees. Whisk cider, syrup, lemon juice, cornstarch, and cinnamon (if using) together in medium bowl until smooth. Heat butter in 12-inch heatproof skillet over medium-high heat. When foaming subsides, add apples and cook, stirring 2 or 3 times until apples begin to caramelize, about 5 minutes. (Do not fully cook apples.) Remove pan from heat, add cider mixture, and gently stir until apples are well coated. Set aside to cool slightly.
  • 4. 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.

Nutrition Facts : Calories 454.1, Fat 20.3, SaturatedFat 11.1, Cholesterol 40.7, Sodium 213.4, Carbohydrate 69.1, Fiber 7, Sugar 41.9, Protein 3.6

AMERICA'S TEST KITCHEN SKILLET APPLE CRISP



America's Test Kitchen Skillet Apple Crisp image

If your skillet is not ovensafe, prepare the recipe through step 3 and then transfer the filling to a 13 by 9-inch baking dish. Top the filling as directed and bake for an additional 5 minutes. We like Golden Delicious apples for this recipe, but any sweet, crisp apple such as Honeycrisp or Braeburn can be substituted. Do not use Granny Smith apples in this recipe. While rolled oats are preferable in the topping, quick-cooking oats can be substituted. Serve the apple crisp warm or at room temperature with vanilla ice cream or whipped cream.

Provided by Maureen in MA

Categories     Dessert

Time 55m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 14

3/4 cup all-purpose flour, unbleached
3/4 cup pecans, chopped fine
3/4 cup old fashioned oats (quick-cooking oats may be substituted)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon table salt
8 tablespoons unsalted butter, melted (1 stick)
3 lbs golden delicious apples, peeled, cored, halved, and cut into 1/2-inch-thick wedges (about 7 medium)
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon (optional)
1 cup apple cider
2 teaspoons lemon juice
2 tablespoons unsalted butter

Steps:

  • FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 450 degrees. Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt in medium bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Set aside while preparing fruit filling.
  • FOR THE FILLING: Toss apples, granulated sugar, and cinnamon (if using) together in large bowl; set aside. Bring cider to simmer in 12-inch ovensafe skillet over medium heat; cook until reduced to ½ cup, about 5 minutes. Transfer reduced cider to bowl or liquid measuring cup; stir in lemon juice and set aside.
  • Heat butter in now-empty skillet over medium heat. When foaming subsides, add apple mixture and cook, stirring frequently, until apples begin to soften and become translucent, 12 to 14 minutes. (Do not fully cook apples.) Remove pan from heat and gently stir in cider mixture until apples are coated.
  • Sprinkle topping evenly over fruit, breaking up any large chunks. Place skillet on baking sheet and bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.

SKILLET APPLE CRISP



Skillet Apple Crisp image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 15

3/4 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter
2 tablespoons unsalted butter
5 Granny Smith apples, peeled and sliced
Pinch of kosher salt
2 tablespoons brown sugar
2 tablespoons cornstarch
1 tablespoon vanilla
Juice of 1/2 lemon
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crumb topping: In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add it to the flour mixture until evenly mixed. Set aside.
  • For the apple filling: In an 8-inch cast-iron skillet, heat the butter over medium heat. Add the apple slices and a pinch of salt and cook for 3 minutes. Stir in the brown sugar, cornstarch, vanilla and lemon juice.
  • Cover the apple filling in the skillet evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes.
  • Serve with vanilla ice cream.

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