It’s our last night of Welsh cuisine, for this little stint at least, and you know what that means. It’s dessert time! We came across the recipe for an apple pastry in our Welsh cookbook. The description reads, “Although traditionally cooked on a griddle…this apple pie can be baked in the oven.” But that’s like a dare isn’t it?! At least it was to us, we weren’t about to bake this in the oven. We all know apple pies are fabulous in the oven, and we’re no strangers to them around here, but an apple pie on a griddle?? That’s a new one.
We began our Apple Skillet Pie by whipping up our all butter, double pie crust (the same one we used for our blueberry pie this summer). Then we mixed up our standard apple pie filling. This time we used a combo of Granny Smith apples and McIntosh apples.
We then drained the apples, so that there was no liquid left in the mixture. It’s important to note here that you don’t get rid of that liquid. It’s too good to toss. Soooo good. Set it aside, you’ll thank us later.
Next we rubbed a bit of milk around the circumference of the bottom pie crust and then placed the top crust over the apples. We used our fingers to seal the pie firmly around the same area we used the milk so that it creates a tighter seal.
It was then time for the “fun” to begin. We got out our griddle pan, tossed some butter on it and began to heat it over a medium-low heat. We also rubbed the top pie crust with some butter as well. When the griddle was ready, we carefully moved the pie onto the surface and began our experiment.
Things were going along rather smoothly. The pie crust was browning nicely and the smell of apple pie was in the air (That could have been from the apple hand pies we had in the oven though.). Then it came time to flip the pie, and this is where things took a turn for the worse. It’s not easy to flip a 9-inch pie filled with apples; but we did it, and once it was golden brown on both sides we removed it from the griddle. As you can see, it didn’t quite go as planned.
At this point I wasn’t sure this thing was going to make the blog, but I went ahead with the pictures anyway. We scooped out some vanilla ice cream and then used the reserved apple liquid run-off to drizzle over the top of the pie and ice cream. You can thank us know. 😉
I decided to make Mike the guinea pig on this one and gave him the first sample bite. I was too nervous to try it. I love apple pie. I make a mean apple pie and I was afraid of what this was going to do to my apple-pie-making-mo-jo. Much to my surprise though, he said it wasn’t too bad.
The kids quickly came running over at the sound of samples. The three of us then each took a bite. And do you know what happened next? We all quickly grabbed our own spoon, sat down right on the kitchen floor, and dug in forgetting that we were about to sit down to dinner. And nevermind the apple hand pies we had whipped up for a block party. Those could wait. The sample piece of Welsh apple skillet pie was gone within seconds. We were even scrambling with our spoons to get the next bite before it was gone. It was then we realized, that despite it’s ugly and not-so-perfect appearance we were going to have to blog this one. I mean a meal that makes us stop what we’re doing, actually sit down on the floor and eat?
Maybe it was that we hadn’t had an apple pie in a while or maybe it was that we were just hungry. Whatever the case, we all gave it 3 spoons. Even Mr. N who normally isn’t a big fan of apple pie dug right in. He even ate it all again after our lamb dinner the next night and has requested another piece since then. We probably won’t make an apple skillet pie again, and if you attempt to give it a try – my suggestion would be to make smaller pies. That said, this is one cooking experience that we’ll never forget.
Print this recipe: Apple Skillet Pie