The Chew: Skillet Apple Pie Recipe with Sweet Potatoes By Carla Hall

The Chew: Apple Pie Dessert

What is your favorite type of pie? It doesn’t get any more all-American than Apple Pie, and that is exactly what Carla Hall was creating on The Chew. Check out this Skillet Apple Pie recipe, giving a twist to the classic dessert.

This dessert recipe combines another favorite Southern staple, the sweet potato. And don’t forget the salt. According to Carla, you need a bit in most desserts.

The Chew: Carla Hall Skillet Apple Pie Recipe Ingredients

The Chew: Skillet Apple Pie Recipe with Sweet Potatoes By Carla Hall

The Chew’s Carla Hall created a Skillet Apple Pie recipe, using sweet potatoes to help create a savory twist on this classic all-American dessert dish.

Dough

  • 1 tbsp Sugar
  • 1 tsp Salt
  • 2/3 cup Water
  • 2 sticks Butter (cubed)
  • 4 cups Flour

Pecans

  • 4 cups Pecans, halved
  • 1 Egg White
  • 1/2 cup Light Brown Sugar (packed)
  • 1/2 cup Sugar
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Cinnamon
  • 1/2 tsp Ginger

Filling

  • 1 1/2 tsp Ginger
  • 1/2 cup Dark Brown Sugar
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • 1 tbsp Corn Starch
  • 1 large Sweet Potato (diced to 1/2”)
  • 6 Granny Smith Apples (diced to 1/2”)
  • 2 tbsp Butter
  • 1 tbsp Vegetable Oil
  • 1 Egg, whisked with 1 tbsp Water
  • 2 tbsp Bourbon
  • 1 Lemon, zested and juiced
  • Powdered Sugar (optional)
  • Whipped Cream (optional)

The Chew: Skillet Apple Pie Directions

  1. Refrigerate butter and flour until needed.
  2. Mix sugar with water and salt in a liquid measuring cup. Refrigerate for half an hour.
  3. Combine butter and flour in a bowl, using a mixer. Add water to help combine. Do not over-process the dough.
  4. Divide dough in half, cover in plastic, and store in fridge for one to 24 hours.
  5. To make the pecans, preheat your oven to 300 F.
  6. Prepare a baking sheet.
  7. Beat an egg white into soft peaks and toss in the pecan halves.
  8. Combine ginger, cinnamon, sugars, and salt. Sprinkle over coated pecans and carefully mix.
  9. Spread the mixture in one layer on your pan.
  10. Bake for 45 minutes, stirring every 10 minutes throughout.
  11. Let pan cool, separating nuts using a fork.
  12. Preheat oven to 425 F.
  13. Combine cinnamon, salt, corn starch, sugar, and ginger in a bowl.
  14. Coat apple and sweet potato pieces in the mixture.
  15. In a saute pan, heat oil with butter on medium high heat.
  16. Cook apple mix in the pan for up to four minutes; apples should start to soften.
  17. Add lemon zest, bourbon, and lemon juice. Cook an additional minute.
  18. Remove pan from heat and let cool.
  19. On a flour-dusted surface, roll dough to 1/4” thickness.
  20. For 5” cast iron pans, cut dough into 6 1/2” circles. You need to make 12 circles.
  21. Line individual pans with dough, crimping at the edges.
  22. Bake dough in pans, baking around 11 minutes. Dough should achieve pale brown color.
  23. Cool and remove from oven. It’s OK if dough is not fully cooked.
  24. Reduce oven heat to 375 F.
  25. Divide apple mix among six baked pie shells.
  26. Top each individual pie with the remaining dough, crimping to seal edges.
  27. Brush each crust with egg wash and sprinkle sugar on top.
  28. Cut vents on top of each pie.
  29. Bake 20-25 minutes, until golden brown.
  30. Top with candied pecans. Optionally, garnish with whipped cream and/or powdered sugar.
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About the author

Pat Howard is a writer from St. Louis. He was born with a remote control in his hand, and is grateful to finally have a haven at Recapo for his pathological love of daytime television.

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