About this recipe:This is a three-layer apple pie baked in a cast iron frying pan. There are three layers of shortcrust pastry, with a delectable apple filling sandwiched in between. It makes a lovely rustic presentation brought to the table right in the pan.
T L Dixon
220g dark brown soft sugar
5 Granny Smith apples - peeled, cored, quartered and thinly sliced
3 sheets shortcrust pastry
200g caster sugar, divided
2 teaspoons ground cinnamon, divided
4 tablespoons caster sugar
1 tablespoon butter, cut into small chunks
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Place 110g butter into a heavy cast iron frying pan, and melt butter in the oven. Remove frying pan and sprinkle with dark brown soft sugar; return to oven to heat while you prepare the apples.
Remove frying pan, and place 1 sheet of pastry on top of the dark brown soft sugar. Top the pastry with half the sliced apples. Sprinkle apples with 100g of the sugar and 1 teaspoon of cinnamon; place a second pastry sheet over the apples; top the second pastry sheet with the remaining apples, and sprinkle with 100g sugar and 1 teaspoon cinnamon. Top with the third pastry sheet; cut away excess pastry from the sides. Sprinkle the top with 4 tablespoons sugar, and dot with 1 tablespoon of butter. Cut 4 slits into the top sheet for steam.
Bake in the preheated oven until the apples are tender and the pastry is golden brown, about 45 minutes. Serve warm.