SINGLE-CRUST APPLE PLUM PIE

PG tested

This pie, made in a cast iron skillet, won third place at this year's "Applejamm" festival held by the Audubon Society of Western Pennsylvania at Beechwood Farms Nature Reserve, Fox Chapel, on Sept. 29. It was submitted by Fox Chapel's Carol Skinger, who told me she "just decided to experiment" this summer and came up with it. "I wanted to make a single crust pie and I just liked the rustic look of the skillet," she said, plus, "I like that it keeps the oven clean because it is deep." I used butter instead of margarine, only 1 tablespoon of corn starch and red plums, since prune plums no longer were in season. In the accompanying box you can read Mrs. Skinger's connection to apple pie.

-- Bob Batz Jr.

For the filling

• 2 cups cut up apples (the most sour apples you can find; Granny Smith work well)
• 2 cups cut up prune plums or red plums (remove pit but leave skin on)
• 1/2 teaspoon cinnamon
• 1/8 teaspoon fresh ground nutmeg
• Juice of 1/2 lemon
• Zest from 1/4 lemon
• 2 tablespoons cornstarch (you can use 1 tablespoon or none)
• 1/4 cup water
• 1/2 cup dark brown sugar
• 1/2 cup currants and/or 1/2 cup chopped walnuts, both optional

Cut up fruit and sprinkle cinnamon, nutmeg, lemon juice and lemon zest over it.

Mix 2 tablespoons cornstarch with  1/4 cup water until very smooth, then blend with 1/2 cup dark brown sugar

Mix this into 4 cups chopped up apples and plums and let stand for 15 minutes before putting all into pie crust.

For the crust

• 2 cups all purpose white flour, plus more for rolling out on work surface
• 1/4 teaspoon kosher salt
• 1 tablespoon sugar
• 14 tablespoons margarine or butter, chilled and cut in small pieces (must be stick margarine and not softened tub margarine)
• 4 tablespoons cold water
• Also needed: 10 1/2-inch cast iron skillet, greased

In food processor combine flour, salt, and 1 tablespoon sugar. Mix it up to blend.

Add margarine (or butter) and pulse until dough resembles course meal.

Add cold water 1 tablespoon at a time until the dough comes together but is slightly crumbly.

Turn unto floured work surface and form into a ball.

Wrap in plastic wrap and refrigerate for 20 minutes.

On a floured surface roll the dough into a 14-inch circle.

Hold your skillet above the rolled circle to ensure that it will be bigger than the skillet.

Fold dough circle in half and then fold again so it is  1/4 of a circle.

Pick up dough and unfold into black cast iron skillet, which has been greased.

Allow extra dough to hang over the edge.

Add apple and plum mixture.

Fold extra dough back over top. It won't cover everything and that is fine.

Brush dough with water and sprinkle a little sugar over top of dough.

Cook pie at 400 degrees for 50 to 55 minutes.

Let cool at least 5 to 10 minutes.

Can be served with vanilla ice cream or plain Greek yogurt.

-- Carol Skinger