Apple Skillet Pie (Apple Pandowdy)

There are a zillion recipes for this old, American favorite. A web search even found one attributable to Abigail Adams. This one is a gluten-free adaptation from October 2008 Cooks Illustrated. Our version is less sweet as it omits 1/3 cup of maple syrup. If you like a sweeter pie, add more sugar.

If you don't eat all of the pie in one sitting, you can refrigerate the remainder and re-crisp the crust in under the broiler. It keeps for a week and reconstitutes well. But why keep the pie in the fridge for a week when it is so good? This is a 12" skillet pie with a top crust only.

Crust - Into the work bowl of a stand mixer, add dry ingredients, mix then add chunks of margarine. Mix till texture has butter bits like small peas. Then add water.
Amount Measure Ingredient
1 cup Your favorite gluten free flour. Our favorite is Carol Fenster's mix.
1 tablespoon Sugar
8 tablespoons Earthbalance Vegan buttery sticks (79% vegetable oil spread)
1/2 teaspoon Guar gum (Xanthan gum is OK)
3-4 tablespoons Ice water

When you have a pie crust dough, turn out onto a sheet of plastic wrap. Gather together and flatten into a 4" disk. Refrigerate for 30 minutes to 1 hour.

Meanwhile pour 1 cup unfiltered apple juice into a sauce pan over medium heat. Reduce to 1/2 cup liquid measure.

Peel and core about 2-1/2 pounds (5 - 6) apples. Quarter them and slice into thick slices. Choose a mixture of sweet and tart apples. It is better to get 6 varieties as the apple pie will give the sensation of sweetness without a lot of added sugar.

Apple filling
1/2 cup Double-strength apple juice (see note above)
1/4 cup or more White or brown sugar. You can also add maple flavoring to the sugar
1/2 teaspoon

Lemon juice

2 teaspoons Corn starch
1 teaspoon or more Cinnamon
1 - 2 tablespoons Butter or margarine
2-1/2 pounds Sliced apples

Adjust oven rack to the middle position, and heat oven to 500° F.

Whisk first four ingredients together in a bowl until smooth. Heat butter in a 12" skillet over medium heat. Add apples and stir several times. When apples have just started to caramelize - about 5 minutes only - remove the pan from the heat and stir in the apple juice mixture. Even out the apple slices in the pan. Set pan aside.

Roll out dough on a very well floured counter top to an 11" diameter pie crust. Gently release the dough from the counter top rolling surface with a floured spatula. Sprinkle additional flour on the top. Put rolling pin in the middle of the dough, and gently fold the dough over the rolling pin. Transport to the pan with apples and position the dough over the apples.

Brush the top of the dough with the beaten white of an egg. Sprinkle with 2 teaspoons sugar.

Using a sharp knife, gently cut dough into 6 pieces. First cut centrally down the dough and then make two cuts across.

Bake until apples are tender and crust is a golden brown - about 20 minutes.

Remove from oven and let cool at least 15 minutes before serving.