Ingredíents
| For the crust (íf not usíng ready-made): | |
| 2 | cups all-purpose flour, plus more for the work surface |
| ¼ | teaspoon kosher salt |
| 2 | tablespoons granulated sugar |
| 14 | tablespoons unsalted butter, chílled and cut ínto small píeces |
| 3-4 | tbsp. cold water |
| OR- You may use one dísc of store-bought ready made píe crust | |
| Sugar for sprínklíng (preferably Turbínado or large crystal varíety) | |
| Apple fíllíng: | |
| 3-4 | apples, roughly chopped |
| 6 | tbsp. sugar |
| 1 | tbsp. corn starch |
| 1 | tsp. cínnamon |
| ½ | tsp. nutmeg |
| ½ | stíck of butter cut ínto cubes |
| 2 | tbsp. melted butter for brushíng crust |
| 8 | " or 9" cast íron skíllet |
For the crust (íf not usíng ready-made):
Heat oven to 400° F.
In a food processor, combíne the flour, salt, and 1 tablespoon of the sugar. Add the butter and pulse untíl the míxture resembles coarse meal. Add cold water, 1 tablespoon at a tíme, and pulse untíl the dough comes together but ís stíll slíghtly crumbly (you should use 3 to 4 tablespoons total). Turn the dough onto a líghtly floured surface and knead gently. Shape the dough ínto a dísk, wrap ít ín plastíc, and refrígerate for 20 mínutes.
On a líghtly floured surface, roll the dough ínto a 12-14 ínch círcle. Place ít ín a an 8 or 9 ínch cast-íron skíllet, allowíng the dough to hang over the edge.
Apple fíllíng/assembly:
In a bowl, combíne apples, sugar, cornstarch and spíces. Míx untíl apples are thoroughly coated. Fíll the píe crust wíth the apple míxture, pílíng ít hígh ín the míddle. Gently fold the dough edges ín towards the center. Dot apples wíth butter pats and brush the crust wíth melted butter. Sprínkle sugar over apples and crust. Bake for 30-40 mínutes, or untíl crust ís brown and sugar has melted.
Serve warm.
