APPLE-GINGER SKILLET PIE

There are days when there just isn’t enough time to make a double-crust pie. That’s when skillet pie becomes your ally. Apples, ginger, sugar, spice, and a layer of puff pastry all have the right moves. They bake together to become a juicy, flaky goodness that is easily passed off as pie. No one will know the difference, especially when served with a generous topping of Whipped Cream or Pumpkin No-Churn Ice Cream. makes 6 to 8 servings

½ recipe Rough Puff Pastry or 1 sheet (½ pound) store bought, thawed if frozen

8 heaping cups (1,135 g) sliced Gala apples, peel, cored, and sliced into ¼-inch pieces, 7 to 8 apples

¼ cup (50 g) sugar, plus ¼ cup (50 g), and more for dusting

1 teaspoon lemon juice

2 tablespoons cornstarch

¾ teaspoon ground ginger

¼ teaspoon ground cinnamon

¾ cup hard cider or apple cider

1 tablespoon grated fresh gingerroot

¼ teaspoon salt

1 tablespoon (15 g) unsalted butter, cold

½ teaspoon pure vanilla extract

Adjust an oven rack to the lower middle position. Preheat the oven to 400°F.

Place the apples, ¼ cup sugar, lemon juice, cornstarch, ground ginger, and cinnamon in a large bowl and toss to combine.

In a medium saucepan over medium heat bring the cider, ¼ cup sugar, fresh ginger, and salt to a boil. Cook until reduced to a scant ½ cup. Remove from the heat and stir in the butter and vanilla.

Pour the apple cider mixture over the apples and stir gently. Pour the apples and all the juices into a 10-inch ovenproof skillet and press into an even layer. Bake 12 minutes, until the apples are slightly tender.

While the apples are baking, cut the puff pastry into a scant 10-inch circle (you want it to fit just inside the skillet). Cut an X in the middle of the puff pastry and refrigerate until ready to use.

After 12 minutes, carefully remove the skillet from the oven. Place the puff pastry over the top of the apples (remember, the pan is hot). Brush the top of the pastry with water and then sprinkle with a generous dusting of sugar. Return the skillet to the oven and bake 20 to 22 minutes, until the puff pastry is puffed and deep golden and the juices underneath are bubbling.

Transfer to a wire rack and let cool 10 minutes before serving.

NOTES: I like Gala apples here, but your favorite baking apple will work just fine. I prefer a sweeter apple paired with the gingerroot.

Hard cider or apple cider is called for, but in a pinch apple juice or even water can be substituted (although, the pie won’t have quite as much apple flavor).