Skillet Apple Pie

For the filling of this rustic pie, we use two kinds of apples: the firmer Gala, and the juicy McIntosh. And what does tapioca do in the list of ingredients?


°300 g (2 cups) unbleached all-purpose flour
°1 ml (1/4 tsp) salt
°225 g (1 cup) cold unsalted butter, diced
°75 ml (1/3 cup) ice water
°5 ml (1 tsp.) cider vinegar
°600 g (5 cups) Gala apples, peeled, cored and cut into 1 cm (1/2 in.) thick wedges
°600 g (5 cups) McIntosh apples, peeled, cored and cut into 1 cm (1/2 in.) thick wedges
°160 g (3/4 cup) lightly packed brown sugar
°2.5 ml (1/2 tsp) ground cinnamon
°25 g (3 tbsp.) tapioca
°Milk, for brushing

* Methods :

In a food processor, mix the flour, salt and butter until the butter is the size of peas. Add water and vinegar. Mix again until a ball begins to form. Remove the dough from the robot. Form two discs. Wrapping in plastic wrap & refrigerate for 30 min.
Meanwhile, in  bowl, toss apples with brown sugar also cinnamon..
Place the rack in the bottom of the oven. Preheat the oven to 220°C (425°F).
On a floured work surface, roll out the two discs of dough to 3 mm (1/8 in) thick. Line a 25-cm (10-inch) cast-iron skillet with a cookie sheet. Spread the tapioca and then the apple filling. Using a small round cookie cutter or a plain tip 1 to 2 cm (1/2 to 3/4 in.) in diameter, make 5 holes in the second crust. Cover the pie with the second crust. Remove excess dough. Fold the second crust under the first, then seal the pasta together. Using a pastry brush, brush with milk.
Bake for 45 minutes or until the crust is golden brown. Let cool. The tart will keep for 3 days at room temperature.

Enjoy !