Skillet Apple Pie

2011

29" X 24"

Oil on Panel

SOLD

This recipe came from NPR one Thanksgiving weekend
and it has become my go to apple pie.

So when Ted suggested that I do an apple pie painting to add to the
apple series based on Tiasquin orchard I knew just where to start.

The recipe(from Cooks Illustrated, Sept. 2008)
calls for whisking together in a bowl until smooth …

1/2 cup apple cider (see note)

1/3 cup maple syrup

2 tablespoons fresh lemon juice from 1 lemon

2 teaspoons cornstarch

1/8 teaspoon ground cinnamon (optional)

Then heat butter, 2tbsps, in an iron skillet until foaming subsides
add apples (2 1/1 lbs peeled and cored and sliced)
stir gently over heat until apples are well coated
then stir in cider mixture and set aside to cool.

Take some dough, I like to use those store bought puff pastry sheets
cut into about six pieces and lay over top of skillet.
Bake in a 500 degree oven (yeah stand back when you put it in there !)
for about 20 minutes until golden crusty brown on top.

And I love this part…

Keys to a flaky, flavorful pie:
1. Caramelize Apples: Precook apples in butter to deepen their flavor
2. Add Cider: Coat apples with 1/2 cup apple cider to create juicy, flavorful filling
3. Cut Dough: Score before baking to allow juices to bubble up and caramelize around edges
4. Bake in Hot Oven: Precooked apples need less time in oven than traditional apple pie.

I don’t’ see anywhere where they mention pulling up an old camping cot
or gathering your own firewood for the stove
let along the rabbit skin hat
but then again
as my dear old Mima taught me
it’s all about the butter.