Skillet Pie
This recipe is for a delicious fruit-filled dessert that is perfect for a summer day. To start, preheat your oven and prepare a skillet by greasing it lightly. Mix flour, baking powder, and salt together and add shortening to form a soft dough. Roll the dough into a circle and place it in the skillet. Then, add a mixture of rhubarb, apples, sugar, flour, mace, and salt to the dough-lined skillet, dot with butter, and fold over the excess dough. Bake until the fruit is tender, and serve warm with whipped cream.
Equipment
- large mixing bowl
- pastry blender or two knives
- lightly floured board
- 10-inch (25.5-cm) heavy iron skillet
- Measuring cups and spoons
- Fork
- brush
- Aluminum foil
Ingredients
- 2 cups Sifted All - Purpose Flour - 500 ml
- 3 tbsp Baking Powder - 45 ml
- 1 tsp Salt - 5 ml
- 1/3 cup Shortening - 80 ml
- 1 cup Milk (approx.) - 250 ml
- 4 cups Finely Chopped Rhubarb - 1L
- 2 cups Chopped Apples - 500 ml
- 2 cups Sugar - 500 ml
- 1/3 cup Flour - 80 ml
- 1 tsp Mace - 5 ml
- 1/4 tsp Salt - 1 ml
- 3 tbsp Butter - 45 ml
- Milk
- Sugar
- Sweetened Whipped Cream
Notes
Preheat your oven to 400°F (205°C) and prepare a 10-inch (25.5-cm) heavy iron skillet by lightly greasing it. In a bowl, sift 2 cups (500 ml) of flour, baking powder, and 1 tsp (5 ml) of salt. Add shortening and blend finely using a pastry blender or two knives. Gradually pour in 1 cup (250 ml) of milk, mixing lightly with a fork until the dough becomes soft and easy to handle. Turn the dough out onto a lightly floured board and knead gently about 6 times until it becomes smooth and round. Roll the dough into a circle that is approximately 14 inches (36 cm) in diameter, then lift it into the skillet, letting the excess hang over the outside.
Next, combine rhubarb, apples, 2 cups (500 ml) of sugar, 1/3 cup (80 ml) of flour, mace, and 1/4 tsp (1 ml) of salt, and pile the mixture into the dough-lined skillet. Dot the fruit mixture with butter. Fold the overhanging dough in over the fruit, leaving the center uncovered. Lightly brush the top of the dough with milk and sprinkle generously with sugar. Bake for approximately 50 minutes or until the fruit is tender. After the first 30 minutes of baking, loosely cover with aluminum foil to prevent the top from browning too much. Once done, serve warm in wedges and top with whipped cream.
Nutrition
Calories: 520kcal
