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One-Skillet Apple Pie Recipe

Excerpted from ‘Eat Like a Legend,’ by Dan Churchill

AARP

Published July 31, 2024

One-Skillet Apple Pie uses no refined sugar, calling for maple syrup and naturally sweet dates.

Israel Palacio

Nothing against a proper pie, but if I’m honest, this one-pan number is what I prefer to make instead. The simple crust is draped over the top before baking, so you get plenty of crust and none of the sog. And what’s underneath is extra special — not just a stack of luscious cooked apples, but alternating layers of apples and an apple-date puree, which makes for an epic eating experience. The fact that it’s got zero refined sugar and a solid amount of fiber and fifth macros (polyphenols!) from the apples and dates ensures it won’t drag you down. —Dan Churchill

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One-Skillet Apple Pie

Serves 10

Prep time: 15 minutes, plus time to chill

Cook time: 50 minutes

Ingredients

For the crust:

1 stick unsalted grass-fed butter, cubed and chilled
1 ½ cups all-purpose flour
1 tablespoon coconut sugar
2 teaspoons kosher salt
2 tablespoons cold water, plus more if needed

For the filling:

1 cup pitted dates, roughly chopped
½ teaspoon baking soda
1 cup boiling water
3 pounds Granny Smith or Golden Delicious apples
⅓ cup apple cider vinegar, plus a tablespoon or two
2 tablespoons coconut oil or extra-virgin olive oil, plus extra for greasing the skillet
3 tablespoons maple syrup
2 teaspoons ground cinnamon
1 teaspoon ground dried ginger
1 teaspoon ground nutmeg
1 teaspoon kosher salt
1 large egg, lightly beaten

Directions

Cookbook that says Eat Like a Legend Delicious, Super Easy Recipes to Perform at Your Peak, Dan Churchill, Foreword by Chris Hemsworth; Dan Churchill on cover with cutting board and food in front of him

AARP (Courtesy HarperOne/HarperCollins Publishers)

For the crust, combine the butter and flour in a food processor, and pulse to make coarse crumbs. Add the sugar, salt and the cold water, and process until a dough forms, adding another tablespoon of cold water if necessary to allow the dough to come together. Shape the dough into a smooth ball, wrap with plastic wrap and chill in the fridge for at least 30 minutes or up to 12 hours.

Meanwhile, make the filling: Stir together the dates, baking soda and boiling water in a small bowl and let the dates sit for 15 minutes to soften. Peel and core the apples. Slice half the apples thinly (you can use a mandoline slicer), and dice the rest into cubes about the size of your thumbnail. Transfer the sliced apples to a bowl of ice water with a splash or two of apple cider vinegar to keep the apples from browning. Pop them in the fridge until needed. Drain well right before using.

Heat the oil in a 12-inch cast-iron skillet over medium-high heat until the oil shimmers; then add the diced apples and cook until soft and golden, four to six minutes. Stir in the remaining vinegar, maple syrup, cinnamon, ginger, nutmeg and salt, and cook, stirring, for another minute or so. Transfer to a blender or food processor along with the dates and half the soaking water, and blitz until smooth, gradually adding more of the water if necessary to help it blend. Pop in the fridge until needed.

Preheat the oven to 375°F and position a rack in the center of the oven. Grease the skillet with oil, then cover the bottom with a layer of the sliced apples, then a layer of apple puree. Repeat until you’ve used them all up.

Transfer the dough to a clean flour-dusted work surface, roll it out to a roughly 13-inch circle, and drape it on top of the skillet so about a ½ inch hangs over the sides. Press the dough against the sides of the skillet to create a seal.

Brush the top with the egg, prick with a fork four or five times, and bake on the center rack until the crust is golden brown, 45 to 50 minutes.

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Chicken Parmesan Meatballs from Around Our Table: Wholesome Recipes to Feed Your Family & Friends by Sara Forte

Main Comfort Food Article

From the book Eat Like a Legend: Delicious, Super Easy Recipes to Perform at Your Peak by Dan Churchill. Copyright 2024 by Dan Churchill. Published on May 21, 2024, by HarperOne, an imprint of HarperCollins Publishers. Excerpted by permission. Photographer credit: Israel Palacio

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