Rain, windy and cool with a wonderful skillet apple pie to try

Good Morning Augusta

Today we have a 60% chance of rain showers for the day, remaining overcast and windy during the afternoon hours. High near 55ºF. Winds N at 20 to 30 mph.

Tonight we'll have clouds during the evening that will give way to mainly clear skies overnight. Low will be around 45ºF. Winds NNW at 10 to 15 mph.

The readings from my weather instruments are:

Humidity is 91%, the dew point is 44.1ºF and outside it's ºF.

The wind direction is North Northeast between 6.7 MPH and 12.3 MPH, with a heat index of 47ºF.

The Barometric pressure is 29.41 and falling with a weather graphic indicating rain.

The UV rating is 0 out of 16, Sunrise is at 5:09 a.m. Sunset is 7:59 P.M. Moon rise is at 11:57 p.m., Moon set is 8:50 a.m., and the moon phase is waning gibbous being 82% illuminated.

The RAW METAR at Augusta's airport is:

METAR KAUG 151153Z AUTO 35017KT 10SM OVC017 08/05 A2940 RMK AO2 PK WND 36026/1136 SLP958 60006 70110 T00780050 10078 20072 53015

Visibility is 9.0 miles / 14.5 Kilometers with overcast to 1,400 ft / 426 m.

We received 1.47 inches of rain here over the past 24 hours, and it's still coming down.

Space Weather for this morning is:

Today's Solar flux is 72, the solar wind speed is   390 Kilometers per second and the chance of a solar storm is 1%.

I don't usually post this recipe until the fall, but after tan instance of some apple squares and how good they are, I was persuaded to post it.

SKILLET APPLE PIE

Serves 6 to 8

1 cup unbleached all-purpose flour, plus more for dusting work surface

1 tablespoon sugar

1/2 teaspoon table salt

2 tablespoons vegetable shortening, chilled

6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/4inch pieces

3–4 tablespoons ice water

1/2 cup apple cider (see note)

1/3 cup maple syrup

2 tablespoons fresh lemon juice from 1 lemon

2 teaspoons cornstarch

1/8 teaspoon ground cinnamon (optional)

2 tablespoons unsalted butter

2 1/2 pounds sweet apples and tart apples (about 5 medium), peeled, cored, halved, and cut into ½ inch thick wedges (see note)

1 egg white, lightly beaten

2 teaspoons sugar

If your skillet is not heatproof, precook the apples and stir in the cider mixture as instructed, then transfer the apples to a 13by9inch baking dish. Roll out the dough to a 13by9inch rectangle and bake it as instructed. If you do not have apple cider, reduced apple juice may be used as a substitute—simmer 1 cup apple juice in a small saucepan over medium heat until reduced to 1/2 cup (about 10 minutes). Serve the pie warm or at room temperature with vanilla ice

cream or whipped cream. Use a combination of sweet, crisp apples such as Golden Delicious and firm, tart apples such as Cortland or Empire.

INSTRUCTIONS

1. CRUST: Pulse flour, sugar, and salt in food processor until combined. Add shortening and process until mixture has texture of coarse sand, about ten 1second

pulses. Scatter butter pieces over flour mixture and process until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1second

pulses. Transfer mixture to medium bowl.

 

2. Sprinkle 3 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough does not come together. Turn dough out onto sheet of plastic wrap and flatten into 4inch disk. Wrap dough and refrigerate 30 minutes, or up to 2 days, before rolling out. (If dough is refrigerated longer than 1 hour, let stand at room

temperature until malleable.)

3. FILLING: Adjust oven rack to upper middle position and heat oven to 500 degrees. Whisk cider, syrup, lemon juice, cornstarch, and cinnamon (if using) together in medium

bowl until smooth. Heat butter in 12inch heatproof skillet over medium high heat. When foaming subsides, add apples and cook, stirring 2 or 3 times until apples begin to caramelize, about 5 minutes. (Do not fully cook apples.)

Remove pan from heat, add cider mixture, and gently stir until apples are well coated. Set aside to cool slightly.

4. ASSEMBLE AND BAKE: Roll out dough on lightly floured work surface, or between 2 large sheets of plastic wrap, to 11inch circle. Roll dough loosely around rolling pin and unroll over apple filling. Brush dough with egg white and sprinkle with sugar. With sharp knife, gently cut dough into 6 pieces by making 1 vertical cut followed by 2 evenly spaced horizontal cuts (perpendicular to first cut). Bake until apples are tender and crust is a deep golden brown,

about 20 minutes. Let cool 15 minutes; serve.