Clouds, clearing, cooler and a skillet apple pie recipe

Good Morning Augusta

This morning we have sunny skies with an expected high of 57ºF. Winds W at 10 to 15 mph.

Tonight we'll have clear skies with a low around 40 ºF. Winds light and variable.

The readings from my weather instruments are:

Humidity is 83%, the Dew Point is 41.9ºF and the outdoor temp is 46.8ºF.

The wind direction is  Southeast between 0.2 MPH and 2.5 MPH, with a wind chill of 46.8ºF.

The Relative pressure is 29.66, the Absolute pressure is 29.46 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 7:09 a.m. Sunset is 5:35 P.M. Moon rise is 1:46 p.m., Moon set is 11:39 p.m., and the moon phase is waxing crescent being 46% illuminated.

The RAW METAR readings from Augusta's airport are:

METAR KAUG 271053Z AUTO 24007KT 10SM BKN120 08/04 A2980 RMK AO2 SLP092 T00780044

Visibility is 10.0 Miles / 16.1 kilometers with mostly Cloudy skies to 12,000 ft / 3,657 m.

We've received 2.24 inches of rain here over the past 24 hours. Total for the soaking we've gotten for the past 2.5 days is just under 6 inches. For us, that's a lot of rain.

Space Weather for this morning is:

Today's Solar flux is 85, the solar wind speed is 451 Kilometers per second and the chance of a solar storm is 1%.

When is the last time you had some "Skillet Apple pie?"  Time for a re-do isn't 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.