Skillet Apple and Walnut Pie



2-1/2 cups all-purpose flour
2 tbsp granulated sugar
1/4 tsp salt
3/4 cup cold butter, cubed
3/4 cup ice water

Filling:
8 apples (about 3 lb)
3/4 cup packed brown sugar
3 tbsp all-purpose flour
1 tbsp lemon juice
1 tsp cinnamon

Topping:
2 tbsp butter, softened
2 tbsp packed brown sugar
2 tbsp all-purpose flour
1/4 cup chopped walnuts
2 tbsp milk
1 tbsp granulated sugar

1. In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until in fine crumbs with a few larger pieces. Add ice water all at once; mix with fork just until dough comes together. With hands, shape into disc. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days or overwrap in foil and freeze for up to 2 weeks.)
2. Filling: Peel, core and cut apples into 1/2-inch thick wedges. In bowl, toss together apples, brown sugar, flour, lemon juice and cinnamon. Set aside.
3. On floured surface, roll out pastry into 17-inch round. Fit into 10-inch cast-iron skillet or deep-dish pie plate, letting excess hang over. Spoon in filling; fold pastry over, making rough folds and leaving centre uncovered. Bake in centre of 350°F oven for 1 hour.
4. Topping: In bowl and using fork, blend butter, brown sugar and flour; stir in walnuts. Crumble over filling in centre of pie. Brush pastry with milk; sprinkle with granulated sugar. Bake until pastry is golden and filling is tender and bubbly, about 30 minutes. Let cool on rack. (Make-ahead: Set aside for up to 4 hours.)



8 to 10 servings

Canadian Living Test Kitchen