We’ve all been there — as you try to piece together your broken pie crust with ice water your frustration merely sky rockets and you swear to the pie gods that you’ll never make a pie crust ever again. For anyone who has ever cursed their pie crust, we’ve got a great solution for you thanks to America’s Test Kitchen — an apple pie made in a skillet! Say goodbye to the hassle of making that perfect apple pie crust, and say hello to a delicious skillet apple pie that will leave you actually looking forward to making dessert. Our Managing Editor recently attempted this recipe and decided she’s all about the skillet pies these days and never looking back. Enjoy!

Ingredients:

For the Crust:
1 cup unbleached all-purpose flour, plus more for dusting work surface (5 ounces)
1 tablespoon sugar
1/2 teaspoon table salt
2 tablespoons vegetable shortening, chilled
6 tablespoons cold unsalted butter, cut into 1/4-inch pieces
3 -4 tablespoons ice water

For the Filling:
1/2 cup apple cider
1/3 cup maple syrup
2 tablespoons fresh lemon juice
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon (optional)
2 tablespoons unsalted butter
2 1/2 lbs apples, peeled, cored, halved, and cut into 1/2-inch-thick wedges (about 6 medium – 3 sweet, 3 tart)

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For baking:
1 egg white, lightly beaten
2 teaspoons sugar

Method:
1. FOR THE CRUST: Pulse flour, sugar, and salt in food processor until combined. Add shortening and process until mixture has texture of coarse sand, about ten 1-second pulses. Scatter butter pieces over flour mixture and process until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Transfer mixture to medium bowl.

2. Sprinkle 3 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough does not come together. Turn dough out onto sheet of plastic wrap and flatten into 4-inch disk. Wrap dough and refrigerate 30 minutes, or up to 2 days, before rolling out. (If dough is refrigerated longer than 1 hour, let stand at room temperature until malleable.).

3. FOR THE FILLING: Adjust oven rack to upper-middle position (between 7 and 9 inches from heating element) and heat oven to 500 degrees. Whisk cider, syrup, lemon juice, cornstarch, and cinnamon (if using) together in medium bowl until smooth. Heat butter in 12-inch heatproof skillet over medium-high heat. When foaming subsides, add apples and cook, stirring 2 or 3 times until apples begin to caramelize, about 5 minutes. (Do not fully cook apples.) Remove pan from heat, add cider mixture, and gently stir until apples are well coated. Set aside to cool slightly.

4. TO ASSEMBLE AND BAKE: Roll out dough on lightly floured work surface, or between 2 large sheets of plastic wrap, to 11-inch circle. Roll dough loosely around rolling pin and unroll over apple filling. Brush dough with egg white and sprinkle with sugar. With sharp knife, gently cut dough into 6 pieces by making 1 vertical cut followed by 2 evenly spaced horizontal cuts (perpendicular to first cut). Bake until apples are tender and crust is a deep golden brown, about 20 minutes. Let cool 15 minutes; serve.

Let us know how your skillet apple pie turns out in the comment section below!

Recipe courtesy of America’s Test Kitchen via Food.com and photo courtesy of Erin Lem.