Help making apple pie without a pie dish
I don't have access to any oven-proof pans at the moment, so I can't bake my usual apple pie. I have all the ingredients, an oven, one skillet, and a powerful craving for apple pie. Can anyone suggest a pie-like dessert I can make with my limited supplies?
- make the filling in the skillet and put spoonfuls of dough in there?
- or bake the crust precariously on tin foil in the oven and then put it on top of the filling in the skillet?
- or make some little apple pie calzones that I can bake on tin foil?
Anyone have any better ideas?
Thanks in advance!
Thanks to everyone for all the fantastic ideas! They all sounded so good that I couldn't decide on just one- I ended up making tarts AND turnovers. Baked it all on tin foil and everything came out great! My crust came out a little too flaky so the turnovers are on the messy side (but still yummy ;)
I still want to try the "crust as dumplings" idea that a couple people suggested. An excuse for more apple desserts tomorrow!
Even if your skillet has a plastic handle, wind several thicknesses of heavy duty foil around it and you can use it in the oven, I've done it and the handle did not melt. Also, if you have any type of dishes (plates, bowls, etc.) made of oven tempered materials (arcopal is one brand), it can go into the oven so you can do mini galettes or even better, individual apple pot pies. I bake & serve in mine alot.
This is easy and fabulous and no one can mess it up:
It's especially delicious with the recommended Golden Delicious apples, but you can use any apple you like that holds its shape after cooking. Don't be tempted to add spices until you've tried the recipe once.
Cook the apples with the sugar of your choice (I like brown sugar with apples better than granulated, YMMV)
When they've softened and released lots of juice, drop in bits of biscuit dough. Cover and simmer over low heat for like 15 minutes or so. I'm not sure on the time. Basically until the biscuit bits are cooked. They'll be like little dumplings. You don't want great big globs of biscuit dough because they won't cook well. Each piece about the size of half a small biscuit, flattened, and spread around on top of the apples. If you use drop biscuit dough it would just be a large spoonful (like a soup spoon) glopped in. I remember doing this at camp lo these many moons ago. On a campfire. Surely we can manage it on a stove!
As long as your skillet is fully oven safe (no plastic on the handle, etc) you CAN bake an apple pie it in just fine most probably. My great grandma made her apple pies in her big cast iron skillet in the wood stove all the time. The instructions she gave me were to make your pie crust on the 'short side' meaning you used a tablespoon more lard than the typical crust recipe for one two crust pie. Otherwise it was all the same.
The other great option is to make an apple tart. Just peel and slice your apples, heat up your oven. I'd probably just melt 3-4 tablespoons of butter in the bottom of a good, hot skillet. Saute your apple slices until they are about 3/4 of the way done and showing a little browning. Add your sugar and cinnamon, a quick grate of nutmeg, stir them in - depending on how tart your apples not more than 1/2 cup and probably less sugar. I'd probably add it after remove from burner. Spread your apples out in a layer, top with the previously rolled out pie crust, bake it in the oven until the crust is golden brown. Flip it out on a large platter and enjoy.
I think paulj has a great idea (re: linked example) and would offer a couple of other possibilities.
Core and peel your apples, fill them with spices and some butter and wrap them in your pie dough. Brush with butter and sprinkle with sugar and spices, then bake on a cookie sheet or a layer of foil.
Slice and cook down the apple filling and make apple turnovers.
Slice and cook down the apple filling and drop spiced dumplings on top; cover and steam until done.
Totally agree w paulj, here's a lovely Galette from epi that I love:
Often when we vacation we rent a house and I love to shop at local markets and cook w fresh, local ingredients. On those occasions, we never seem to have the right cooking implements. You reminded me of a time we were in the Niagara region and I found some scrumptious looking pears and imagined them in a pie or tart. I bought some foil at a dollar store and some puff pastry from a grocer. Came back to the rental, wrapped the foil around one of the oven shelves (removed from the oven) , assembled the galette right on that foil-covered shelf and popped it in the oven. We ate it warm w some custard. Pure heaven!
There are various European style tarts that are baked on an open sheet. The apples are layered on a round of dough, and the edges folded over to form a rim.
Or you could make the usual American pie in the skillet without the bottom crust.