One-skillet apple pie recipe | members only

AARP (Courtesy HarperOne/HarperCollins Publishers) DIRECTIONS 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. _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_