• Tommy Centola

Cajun Skillet Apple Pie from John Folse

Updated: Jan 4

Today is the start of Baseball season. I always start the season hoping for the Cincinnati Reds to win the World Series. Traditionally, my wife and I eat the top ballpark meal, Hot Dogs. An old commericial from Cheverolet sung, Baseball, Hot Dogs, Apple Pie, & Cheverolet. So he is John Folse’s version of an American calssic.

FILLING

5 each Golden Delicious and Granny Smith apples, peeled, cored, sliced thin

1/4 pound Butter

1 tbsp Lemon juice

1 tbsp Vanilla

1/2 cup Brown Sugar, firmly packed

1/2 cup Sugar

1/2 tsp Cinnamon

1/4 tsp Nutmeg

1/4 tsp Salt

1 tsp Cornstarch

2 tbsps Flour

METHOD: To prepare filling, melt butter in a 10-inch cast iron skillet over medium-high heat. Add apple slices, lemon juice and vanilla and cook, stirring frequently for about 5 minutes. In a bowl, mix sugars, cinnamon, nutmeg, salt and cornstarch and gently stir mixture into apples. Continue to cook until apples are soft but not mushy, approximately 5 minutes.

TOPPING

1 1/2 cups all purpose Flour

1/4 cup plus 1 tbsp Sugar

1 1/4 tsps Baking Powder

1/2 tsp Salt

1/4 cup unsalted Butter, chilled

1 cup Half and Half

3/4 tsp Vanilla

METHOD: Pre-heat oven to 350 degrees F. Mix flour, 1/4 cup sugar, baking powder and salt together in a large bowl. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add milk and vanilla and quickly blend together with a spatula. To assemble the pie, drop heaping tablespoons of biscuit mixture on top of apples, covering most of the center of the mixture. Sprinkle top with remaining sugar and bake for 25-30 minutes, or until top is golden. Remove pie from oven and let stand for at least 5 minutes before serving.

Enjoy!!!

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