Cinnamon-Sugar Apple Pie

Flaky, tender-crusted apple pie in a cast-iron skillet (can use 9" deep-dish pie plate also).

2-1/2 c. all-purpose flour
1/2 tsp. salt
1-1/4 c. cold lard
6 to 8 Tblsp. cold 2% milk

Filling:
2-1/2 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
9 c. (about 9 medium) tart apples, peeled and thinly-sliced
1 Tblsp. bourbon (optional)
2 Tblsp. all-purpose flour
Dash salt
3 Tblsp. cold butter, cubed

Topping:
1 Tblsp. 2% milk
2 tsp. coarse sugar

In a large bowl, mix flour and salt; cut in lard until crumbly.  Gradually add milk, tossing with a fork until dough holds together when pressed.  Divide dough in half.  Shape each into a disk; wrap in plastic wrap.  Refrigerate one hour or overnight.

For filling: in a large bowl, mix sugar, cinnamon, and ginger.  Add apples and toss to coat.  Cover; let stand one hour to allow apples to release juices, stirring occasionally.

Drain apples, reserving syrup.  Place syrup and, if desired, bourbon in a small saucepan; bring to a boil.  Reduce heat; simmer, uncovered, 20-25 minutes or until mixture thickens slightly and turns a medium amber color.  Remove from heat; cool completely.

Preheat oven to 400 F.  Toss drained apples with flour and salt.  On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep-dish ovenproof skillet.  Trim pastry even with rim.  Add apple mixture.  Pour cooled syrup over top; dot with butter.

Roll remaining dough to a 1/8-in.-thick circle.  Place over filling.  Trim, seal, and flute edge.  Cut slits in top.  Brush milk over pastry; sprinkle with coarse sugar.  Place on a foil-lined baking sheet.  Bake 20 minutes.

Reduce oven setting to 350 F.  Bake 45-55 minutes longer or until crust is golden brown and filling is bubbly.  Cool on a wire rack.

Yield:  10 servings

Source:  Taste of Home
Photo Credit:  Taste of Home