Skillet Pan Apple Pie
Candice Brown (@candicebrown) is a Great British Bake Off Winner, successful pub owner, author, mental health campaigner, and cook. Yep, she does it all. Candice describes cooking as a process she loves from start to finish, creating hearty, home-cooked recipes, especially in her book ‘Happy Cooking’.
Ingredients
For the pastry
225g/ 8 Oz soft butter
50g/ 2 Oz caster sugar
2 egg yolks
350g/ 10.5 Oz plain flour
Pinch salt
1 tsp ground cinnamon
2-5 tsp cold water
Knob of butter
Tbsp soft light brown sugar
For the filling
600g/ 21 Oz Bramley apples (Approx weight when peeled and cored)
100g/ 3.5 Oz sultanas
50ml/ 1.5 fl Oz. spiced rum
100g/ 3.5 Oz soft light brown sugar
1 star anise
Juice I lemon
25-50g/ 1-2 Oz butter
Egg wash
Demerara sugar
To serve
Double cream
Rum
Equipment Needed
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Instructions
Prevent your screen from going dark as you follow along.
The Bake Off queen @candicebrown is back, with a sweet treat for the whole family. A classic with a twist, apple pie cooked in Dome.
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!
