Cast iron skillets and pie, what a great combo. We love both, and together? well, that just happens to be one of our favorite things. Besides, around this time of year your pie pans are filling fast and you may not own 10-12 of them, like our mom, so why not pop this pie into your cast iron skillet while chocolate cream and pecan fill the other pans? There ya go, we're all figured out. Now let's make this tasty, little treat.
What you will need:
3 pie crusts (1 for the bottom crust and 2 for the lattice and edge. you can double our pie crust recipe to get 4 pie doughs and freeze what you don't use)
3 cups of apples, peeled and sliced (we like a mix of Granny Smith and Johnny Gold's, but use whatever you have at home if you aren't wanting to go to the store)
2 cups of pears, peeled and sliced (canned or fresh)
1 overflowing cup of fresh cranberries
1/2 cup of brown sugar
2 tablespoons of flour
1 teaspoon of cinnamon
1/2 teaspoon of ginger
pinch of salt
zest and juice of one tangerine
organic dark cane sugar
2-3 tablespoons butter
12in cast iron skillet (we used our number 12 Finex)
What you will do:
Preheat oven to 400f
In a large mixing bowl place your apples, pears, cranberries, flour, cinnamon, ginger, sugar, salt and orange zest and juice and mix.
Roll out one pie crust and make sure it's rolled out big enough to cover the entire skillet and up the sides. Place rolled out dough in skillet and press it gently to the bottom of the skillet and to the sides of it. Now top with apple/pear/cranberry filling and dot with butter. Set aside.
Roll out another pie crust and then using a pastry cutter (or pizza cutter...or knife) and cut out the lattice top. I did fairly wide strips, 1.5-2.in thick.
Now start placing the strips on the top of the filling, making a lattice.
Once the lattice is in place, this may take up to two pie crusts since it's a pretty big size skillet, use remaining dough strips to make edge. Gently lay strips on each of the skillet's edge and then fold inward and crimp.
Apply egg wash to top crust and sprinkle with organic dark cane sugar. Place in oven and bake at 400f for 20 minutes then reduce heat to 350 for around 40 more minutes. If crust starts to brown too much before center is finished cooking, cover with edges with tin foil. Gently stick butter knife in to an opening between the lattice and check that the fruit inside is soft and knife cuts easily into it. The filling should be bubbly and the crust golden brown.
Remove from oven and allow to cool at least 30 minutes before cutting.