Food & dining

Thanksgiving recipes 2017

Recipe: If the only thing standing between you and apple pie is rolling out the crust, this is for you

Easiest ever skillet apple pie
Sally Pasley Vargas for The Boston Globe
Easiest ever skillet apple pie

Makes one 10-inch pie

If the only thing standing between you and apple pie is rolling out the crust, this is for you. All the crust ingredients go into a food processor all at once and you work them until the dough looks clumpy. Press the clumps evenly into a skillet, top with apples, brush with honey butter, and your gorgeous golden pie is ready to serve. Let the ease of preparation be your own little secret.


2cups flour
3tablespoons light-brown sugar
½teaspoon salt
1cup (2 sticks) unsalted butter, cut into ½-inch cubes
1egg yolk
1teaspoon vanilla extract
1tablespoon water

1. Set the oven at 375 degrees. Have on hand a 10-inch skillet with a heatproof handle and a pastry brush.


2. In a food processor, pulse the flour, light-brown sugar, salt, butter, egg yolk, vanilla, and water until the mixture no longer looks dry and forms clumps the size of walnuts with some smaller pieces. Pulse the machine near the end of mixing to stop short of allowing the mixture to form a ball. (Alternatively, mix together with your fingers.)

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3. Spread the crumbs evenly over the bottom of the skillet. With your fingertips, first press the dough against the sides of the pan and then press it evenly over the bottom. Place a piece of plastic wrap over the dough and use a dry 1-cup measuring cup to smooth it all around. Press the dough into the corners so it is not too thick. Remove the plastic. With the back of a fork, crimp the dough around the top edge. Refrigerate the dough in the pan for 30 minutes.


6medium baking apples (about 2 pounds), peeled, cored, and sliced ¼-inch thick (Braeburn, Golden Delicious, Cortland, Mutsu, Gala, Rome Beauty)
2tablespoons lemon juice
½cup firmly packed light-brown sugar
2tablespoons cornstarch
2teaspoons ground cinnamon
½teaspoon salt
¼teaspoon ground nutmeg
2tablespoons unsalted butter
2tablespoons honey

1. In a bowl, toss the apples with the lemon juice, light-brown sugar, cornstarch, cinnamon, salt, and nutmeg. Set aside for 10 minutes until the sugar liquefies.

2. In a small microwave-safe bowl, heat the butter and honey together for 20 to 30 seconds, or until the butter melts.


3. Place about of the apples in a flat layer on the bottom of the dough. Starting at the outside edge, arrange the remaining apples in a concentric circle on top of the first layer. Drizzle any accumulated juices in the bowl over the apples. Brush the top of the pie with half the butter mixture.

4. Bake for 40 minutes. Remove the skillet from the oven and brush with the remaining butter mixture. Bake 15 minutes more, or until the filling is bubbling and the apples are golden around the edges. If the crust begins to darken before the filling bubbles, tent the pan lightly with a piece of foil. Total baking time is 55 minutes.

5. Remove the pan from the oven and transfer to a wire rack; leave to cool.

6. To make the pie in advance and reheat: Warm in a 350-degree oven for 10 to 15 minutes. Sally Pasley Vargas

Sally Pasley Vargas can be reached at