Skillet Apple-Cherry Pie
Indulge in the comforting flavors of Skillet Apple-Cherry Pie, a delightful blend of sweet apples and tangy cherries baked to perfection in a rustic skillet crust.
Created by Donna Bardocz of Howell, MI, 2011 recipe winner.
Recommended Apple Variety:
Golden Delicious, Northern Spy
Ingredients:
- refrigerated pie crust (15-oz box)
- 1/4 cup dried cherries
- 1/4 cup chopped pecans
- 1/4 cup firmly packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup (4 tablespoons) unsalted butter
- 1/4 cup firmly packed light brown sugar
- 1/4 cup (4 tablespoons) cherry preserves
- 4 tart Michigan baking apples, such as Golden Delicious or Northern Spy, washed well
- 2 tablespoons milk
- 1 tablespoon granulated sugar (for sprinkling on top)
Serving Size:
- 7-8 Servings
Directions:
- Preheat the oven to 400° F.
- Combine the dried cherries, pecans, ¼ cup brown sugar, and cinnamon in a small bowl and set aside.
- Select an ovenproof skillet that measures 9 inches across the bottom and 11 to 12 inches across the top. (A cast-iron skillet works well and makes a home-style presentation.)
- Melt the butter in the skillet over medium heat, and then stir in the other ¼ cup of brown sugar and cherry preserves.
- When the mixture is bubbling evenly over the surface of the pan, 30 seconds or so, remove the pan from the heat.
- Do not peel the apples; the peels will help them to hold together. Halve them top to bottom, however, and core each half. (Tip: A melon baller does a good job.)
- Spoon some of the cherry-walnut mixture into each apple half, compacting it with a finger.
- Quickly invert the stuffed apple halves and place them cut-side down in the skillet. You should be able to get 6 or 7 around the outside and 1 in the center.
- Finely dice the remaining apple half, if left over, and scatter the pieces between the apples. Sprinkle the leftover cherry-nut mixture between the apples.
- Between two sheets of waxed paper, converge and roll together both top and bottom pie crusts to form one 12-inch circle.
- After removing the top sheet of waxed paper, invert the pastry over the apples, center it, and peel off the other sheet of paper.
- Lifting the edge of the pastry, either tuck the edge straight down along the inside of the pan or pinch it to crimp the edge.
- Poke two large vent holes in the pastry with a paring knife, twisting the knife to enlarge the holes slightly.
- Lightly brush the pastry with the milk and sprinkle the surface with sugar.
- Place the pie directly on the center oven rack and bake for 20 minutes.
- Reduce the oven temperature to 375° and bake until the top crust is golden brown, another 25 minutes.
- Transfer the pie to a cooling rack and let cool for at least 30 minutes or to room temperature before serving.
