Skillet Apple Pie with Whole Wheat Crust

Instructions

1. Make the crust: pulse the flours, sugar, and salt in a food processor; add the butter and pulse to pea-sized crumbs. Add ice water 1 tbsp at a time until the dough just holds when squeezed. Split 60/40, wrap, and chill at least 45 minutes.
2. Roll the larger piece into a 30 cm / 12 inch round and drape it into a 25 cm / 10 inch oven-safe skillet, letting the excess hang over. Chill.
3. Toss the apples with sugar, lemon juice, cornstarch, cinnamon, nutmeg, and salt; pile into the crust (it will tower — it cooks down), dot with the butter.
4. Roll the smaller piece and lay it over (or cut into lattice strips); press the edges together and fold the overhang inward to make a rim. Brush with egg wash, sprinkle with sugar, and cut 3 steam vents.
5. Bake at 190 °C / 375 °F for 45-55 minutes, until the crust is deep gold and the filling bubbles thickly through the vents. Tent loosely with foil if the crust browns too fast.
6. Cool at least 1 hour in the skillet — the filling sets as it cools. Serve barely warm or at room temperature.

Notes & Substitutions

• A skillet conducts heat better than a pie plate, so the bottom crust actually bakes through — the classic reason for skillet pie.
• Three tablespoons of sugar for three pounds of apples works because the apples carry it; taste your apples and add 1 tbsp more only if they're sharply tart.
• Cornstarch keeps the filling clear and glossy; flour makes it cloudy but works in a pinch (use 1.5 tbsp).
• Serve with plain Greek yogurt instead of ice cream — honestly good.

Storage & Make-Ahead

• Room temperature 2 days, loosely covered; refrigerate up to 5 days.
• The crust can be made 2 days ahead and held in the fridge.
• Reheat slices 10 minutes at 175 °C / 350 °F to re-crisp the bottom.