Almost Adam Witt’s Apple Pie

 

Almost Adam Witt’s Apple Pie in a 10" cast iron skillet   1-20-2025

3 lb (900g) 8 peeled, cored, and sliced apples ¼” thick … [] try cutting them ½” thick

1 T. lemon juice

52 g. sugar

55 g. brown sugar

   Mix apples and sugar in a bowl. Let set 30-60 min. Drain juice into a pan and whisk in…

66 g. honey

1 ½ T. cornstarch

¼ t. Mexican vanilla

  Whisk and cook over medium heat until a syrup consistency forms. Let cool while you mix the following spices to evenly coat apples.

¼ t. salt

1 t. cinnamon

3 cloves ground (1/8 t.)

¼ t. + 1/16 t. ground allspice

   Stir in the syrup and gently mix. Let cool.

Put chilled pie crust in cast iron skillet, add cooled filling, top with crust and pinch to seal. Slit for steam to vent. (I like to make dashed lines where we’re gonna cut the pie)  Cook 400 degrees 40-45 min. Let cool >30 minutes.

ALMOST ADAM WITT’S DOUBLE PIE CRUST  1-20-2025

2 c. (250 g) flour (120g all purpose flour and 113 g. debranned whole wheat flour)

½ t. (3g) salt

2/3 c. (148g) unsalted butter, shredded into flour and salt mixture

1/3 c. (70g. (cold navy bean puree)

6-7 T. ice water

(1/2 t. cinnamon and 1 T. sugar are optional add ins)

 Use a 10 c. mixing bowl. Mix ingredients with a fork until just begins to stick and forms a loose dough. Chill 1.5-72 hours wrapped tightly. Roll 2 crusts about 1/8” thick.  Place in pan, fill immediately with cooled filling. (If needed, place dough back in fridge to keep cool until ready to top with second crust.) Cover immediately with top crust and pinch to seal.  Bake as directed.  

[] try using a food processor to mix in the butter/beans but be careful not to over mix.

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