Ingredients
Piecrust for top of pie:
- 1 1/4 cups plain flour
- 1/4 teaspoon salt
- 1/2 cup fat (I used half butter and half butter flavored shortening)
- 3 tablespoons ice water
Filling:
- 5 to 6 Granny Smith apples
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1 tablespoon lemon juice and the zest of one lemon
- 2 tablespoons water
Directions
Pie Crust: Mix salt and flour together. Cut the fat into the flour well. Add ice water and mix/knead until you form a ball. Chill for about 1 hour before use.
Filling: Combine filling ingredients in an iron skillet on stovetop. Cook until apples are starting to get tender. Remove from stove top and cool slightly. Roll piecrust to about 1/8 inch thick and place on top of skillet. Trim edges if needed. Insert vents into crust. Bake at 450° for 10 minutes, and then reduce heat to 350° and bake for 35 minutes.
