Name: Skillet apple pie recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Ingredients: 1.4 kg Granny Smith apples; 1/2 cup caster sugar; 1/2 tsp cinnamon; Zest of 1 orange; 50g butter; 1 egg white; raw sugar, for sprinkling; 50g butter, cubed; 3/4 cup self-raising flour; 1 tbs caster sugar; 1 egg yolk

by Greer Worsley Last updated on 06/12/2020

This rustic apple pie is so easy to make in a skillet pan. It starts on the stove top and finishes in the oven with a delicious sweet pastry topping. Enjoy it with ice-cream or fresh cream. - Greer Worsley

Ingredients

1.4 kg Granny Smith apples
1/2 cup caster sugar
1/2 tsp cinnamon
Zest of 1 orange
50g butter
1 egg white
raw sugar, for sprinkling

Pastry

50g butter, cubed
3/4 cup self-raising flour
1 tbs caster sugar
1 egg yolk

Method

Step 1

Preheat oven to 180C. Peel and core apples, and cut into about 8 wedges each. Toss with sugar, cinnamon and orange zest in a bowl. Leave for 10 minutes to macerate.
Step 2

For the pastry, rub the butter into the flour until it resembles breadcrumbs. Mix through the sugar and egg yolk, then add 1 tbsp iced water and bring together to form a ball. Add a little more water if necessary. Knead lightly then form into a flat disc, wrap in plastic and refrigerate for 30 minutes.
Step 3

Melt butter in a 26cm skillet pan. Add apples and cook, stirring, for five minutes until apples are just starting to soften. Remove from heat.
Step 4

Roll out pastry to form a circle big enough to cover the pan. Drape over the apples in the pan, tucking under the edges. Brush with egg white and sprinkle with raw sugar. Bake for 40 minutes until pastry is golden and apples are soft.

Recipe Notes

from Australia’s Best Recipes team

Notes:

Serve with ice-cream or fresh cream.
You can use any good cooking apple. Granny Smiths are the most readily available.
The self-raising flour in this pastry gives it a rustic, slightly cakey texture. You can use a frozen pastry sheet if you prefer.