Skillet Pan Apple Pie
Great British Bake Off Winner Candice Brown describes cooking as a process she loves from start to finish, creating hearty, home-cooked recipes.
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox
- Cook Time
- 2.5 hours
Ingredients
- Serves
- 4-6 people
Equipment Needed
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
Instructions
Prevent your screen from going dark as you follow along.
Step 1
Place the butter into a mixer and whisk whip until pale. Add the sugar and keep whipping. Add in the 2 egg yolks and whip until combined.
Step 2
Add the flour, salt and cinnamon and mix for a couple of seconds, add 2 teaspoons of water then a teaspoon at a time until the mix starts to come together- do not overmix.
Step 3
Turn out on to a clean work top and knead briefly until smooth and combined. Flatten and wrap in clingfilm and place in the fridge for 1 hour.
Step 4
Place the sultanas in a bowl and pour over the rum. Mix and leave to soak.
Step 5
Peel and core the apples and cut roughly into 1/2-inch cubes.
Step 6
Add the apples to a bowl and mix in sugar, lemon juice, star anise, rum soaked sultanas. Mix well and cover and leave to soak for 30mins.
Step 7
Heat the Gozney Dome to approx. 250-300°C
Step 8
Melt butter in a skillet pan in the Dome and then tip in the apple mix. Cook apples for about 20 minutes, stirring every 5-6 minutes. Remove and tip into a bowl. Wipe the skillet pan out and place back in the Gozney Dome.
Step 9
Divide the pastry into 2, with 1 half bigger than the other. Roll out the bigger piece of pastry- between 2 pieces of greaseproof paper to a larger circle than the skillet pan.
Step 10
Carefully remove the hot skillet pan and place the knob of butter and tablespoon of sugar into the pan. Swirl to melt and sizzle and place back into the Dome if needed. Carefully lift the pastry into the hot pan and trim the edges to just below the lip.
Step 11
Place into the Dome for about 4-5 minutes to blind bake using the Dome door. Remove and seal with left over egg white. Tip in the apple mix (if there is too much liquid reserve this in a small bowl)
Step 12
Roll the second piece of pastry then place over the top of the apples and press and trim edges together- poke a hole in centre. Egg wash the top and sprinkle with some sugar.
Step 13
Place back into the Dome for 6-7 minutes before adding the Dome door and cooking for a further 20-25 minutes.
Step 14
Whisk double cream and rum until just holding shape.
Step 15
Remove pie from the Dome and leave to cool for at least 30 minutes. Serve and enjoy!
