Makes 3 6.5” skillet pies
(for pie crust)
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1/2 tablespoon granulated sugar
• 6 tablespoons unsalted butter, cold & cubed
• 3/4 cup vegetable shortening, cold
• 3/4 cup ice water
• 1 egg, for wash
• 3 large Granny Smith apples
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup butter, melted
• Whisk flour, salt, and sugar together in large mixing bowl.
• Using a pastry cutter (or two forks), cut in the cold butter and cold shortening until the mixture forms pea-sized pieces.
• Stir in ice water so that the dough begins to form.
• Place dough on a floured work area. With floured hands, begin folding the dough into itself until you can form it into a ball.
• Using your hands, divide dough into three separate discs. Wrap each tightly in plastic wrap and let chill in refrigerator for at least 2 hours.
• Preheat oven to 350 degrees.
• Cut apples into thin slices and place in large mixing bowl.
• Add cinnamon, nutmeg, sugar, brown sugar, and melted butter to bowl and toss until all apple slices are coated.
• Place pie crusts on floured surface and roll each crust out about 9 inches in diameter.
• Place each crust into its skillet. There will be a few inches of dough overhanging the skillet.
• Spoon apple mixture into each pie crust.
• Gently fold the overhanging dough over the top of the apple mixture.
• Whisk egg until foamy. Brush the top of each pie crust with the egg wash and sprinkle with granulated sugar.
• Bake at 350 degrees for 1 hour or until the crust is golden brown and the filling is bubbly.
Now light a Crisp Campfire Apples candle, serve, and enjoy this classic flavor of fall!