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Cast-Iron Skillet Apple-Cherry Pie

Started 1316527892.367 in Recipe Swap | Last reply 1318342238.647 by Chicagoan
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I saw a local chef making this on the cooking segment of the news. I haven't made it yet, but I will. It looked so delicious and easy to make. Cherry pie is my favorite, I think this will be a winning combination for me.

CAST-IRON SKILLET APPLE-CHERRY PIE

INGREDIENTS: • Refrigerated pie crust (15-oz box)
• 1/4 cup dried Michigan cherries
•1/4 cup chopped pecans
•1/2 cup firmly packed light brown sugar
•1/4 tsp. ground cinnamon
•1/4 cup (4 tbsp.) unsalted butter
•1/4 cup (4 tbsp.) cherry preserves
•4 tart Golden Delicious, washed very well
•2 tbsp. milk
•1 tbsp. granulated sugar (for sprinkling on top)


Suggested varieties: Golden Delicious, Gravenstein, Baldwin, Macoun, Northern Spy, Winesap


DIRECTIONS:

Preheat the oven to 400 degrees F.

Combine the dried cherries, pecans, ¼ cup brown sugar and cinnamon in a small bowl and set aside.

Select an CAST IRON skillet that measures 9 inches across the bottom and 11 to 12 inches across the top. (A cast-iron skillet works well and makes a home-style presentation.) Melt the butter in the skillet over medium heat and then stir in the other ¼ cup of brown sugar and cherry preserves. When the mixture is bubbling evenly over the surface of the pan 30 seconds or so remove pan from the heat.

Do not peel the apples; the peels will help them to hold together. Halve them top to bottom and core each half. (TIP: A melon baller does a good job.) Spoon some of the cherry-walnut mixture into each apple half, compacting it with a finger.

Quickly invert the stuffed apple halves and place them cut side down in the skillet. You should be able to get 6 or 7 around the outside and 1 in the center. Finely dice the remaining apple half, if left over, and scatter the pieces between the apples. Sprinkle the leftover cherry-nut mixture between the apples.

Between two sheets of waxed paper, converge and roll together both top and bottom pie crusts to form one 12-inch circle. After removing the top sheet of waxed paper, invert the pastry over the apples, center it and peel off the other sheet of paper. Lifting the edge of the pastry, either tuck the edge straight down along the inside of the pan or pinch it to crimp the edge. Poke two large vent holes in the pastry with a paring knife, twisting the knife to enlarge the holes slightly.

Lightly brush the pastry with the milk and sprinkle surface with sugar. Place the pie directly on the center oven rack and bake for 20 minutes. Reduce the oven temperature to 375 degrees and bake until the top crust is golden brown, another 25 minutes.

Transfer the pie to a cooling rack and let cool for at least 30 minutes or to room temperature before serving.

Robin ....

Midlife is the time we begin “to listen with our ♥ heart.”

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LoLa1316571592.8371704 PostsRegistered 1/15/2007Michigan USA

YuM! My husband LOVES anything cherry! I can't wait to try this one. I think apples and cherries make a nice combo! It sounds sooo good! Thanks for posting this recipe!

LoLa

Last edited on 9/20/2011

Last edited on 9/20/2011

LoLa

Be bold enough to use your voice, brave enough to listen to you heart, and strong enough to live the life you've always imagined.

jJilly1316571920.453388 PostsRegistered 1/31/2009DFW, Tx

Boy oh Boy does that ever sound good!!! I saw the apple pie version in Southern living and am going to make it. This one sounds even better ,as I love cherries. Will have to try this one for sure. Thanks for posting it.

Chicagoan1318215796.212663 PostsRegistered 6/11/2008CHICAGOLAND

I finally made this pie for company and it was delicious, loved the tart cherries. Everyone loved it. I think it was even better the next day warmed up in the microwave.

Very easy to make and impressive looking.

Last edited on 10/9/2011

Last edited on 10/9/2011

Robin ....

Midlife is the time we begin “to listen with our ♥ heart.”

tomlevine11318220435.62744 PostsRegistered 11/3/2010

That sounds really good!

simplycook­ing1011318286097.357147 PostsRegistered 2/10/2011

This looks really great and growing up in Charlevoix I really miss those Michigan cherries! Thanks for the great recipe.

Chicagoan1318342238.562663 PostsRegistered 6/11/2008CHICAGOLAND
On 10/10/2011 simplycooking101 said:

This looks really great and growing up in Charlevoix I really miss those Michigan cherries! Thanks for the great recipe.

The chef that made this recipe was from Michigan and used Michigan cherries....YUM!

Robin ....

Midlife is the time we begin “to listen with our ♥ heart.”

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