Prep time90 minutes, plus chilling time
Cook Time90 minutes
Equipment: Ultimate Skillet and Parchment Paper Sheets
540 grams All-purpose Flour
Pinch of Salt
1 Tbsp (13g) sugar
345 grams cold unsalted butter, cut into cubes
240 grams cold water
1 cup ice
60 grams Apple cider vinegar
1500 grams thinly sliced apple (from about 10 peeled apples)
125 grams turbinado sugar (granulated sugar works well here too)
70 grams all purpose flour
½ tsp cinnamon (optional)
Pinch of salt
Egg wash - one egg whisked with 1 Tbsp water
Turbinado sugar for sprinkling (optional)
Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat.
Working quickly, using a pastry blender or your fingers, cut the butter into the flour mixture until there are only large pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I usually start with about 180g liquid, mix that in, then go from there and add additional liquid as needed) until you have a dough that holds together well, but is not too wet.
Squeeze together with your fingertips to make a homogenous dough. Shape into a rectangle, Rest in the fridge for one hour.
Roll out the dough on a floured surface into a rectangle, fold it in thirds like a letter, then roll again and repeat the folding. Repeat this process one more time, for a total of three turns. Divide the dough into two pieces, one larger than the other (about a ⅓ to ⅔ split). Shape the smaller one into a disc and the larger into a rectangle. Rewrap tightly in plastic, and rest for at least two hours, or preferably overnight, before using.
Filling and Assembly
On a lightly floured surface, roll the disc into a circle slightly larger than your classic Kana skillet (remember to account for the height of the sides). You want it to be approximately ⅛ inch (3mm) in thickness. Line the skillet with the pie dough, leaving the extra dough overhanging. Place in the fridge while you prepare the filling and lattice.
Roll out the second piece of dough (the rectangle) into a rough rectangle approximately ⅛ inch thick. Use a pastry cutter to cut strips for your lattice. If you would like to make a braid, roll a piece of pie dough into a long thin rectangle, cut thin strips, and braid.
Place your strips and braids onto a parchment paper lined baking sheet and store in the fridge until ready to use. Press together the scraps and re-roll, these are good for extra lattice strips.
Place the sliced apples in a large bowl. Combine the flour, sugar, cinnamon, and salt in a small bowl, then add to the apples and toss well to combine. Transfer the filling to the skillet a little at a time, packing the slices of apple in tightly, and mounding in the middle. Remember that it will bake down a little, so it is ok for the pie to seem a bit full.
Arrange the strips of pie dough on the top of the pie, weaving into your desired lattice. Press lightly against the skillet to seal, then cut with kitchen shears or a knife so that the pie dough is flush with the edge of the skillet.
Rest the pie in the fridge for at least 30 minutes. While the pie is resting, preheat the oven to 400°f / 205°c.
Brush the pie with the egg wash, and sprinkle with the sugar. Place onto a sheet pan lined with parchment paper.
Bake the pie for 1 hour 20 minutes to 1 hour 30 minutes, until the pastry is deeply golden and the filling is bubbling. Tent the top of the crust with foil to prevent it from burning as needed.
Remove the pie from the oven and leave to cool slightly. Serve warm or at room temperature.
Store leftovers lightly covered at room temperature.