#MEwx Cool, clouds and Skillet Apple Pie

Good Morning Augusta

This morning we have areas of frost with partly sunny skies. Highs will rise to the mid 60s with north winds 10 to 15 mph with gusts up to 25 mph.

Tonight we'll have mostly cloudy skies, not as cold with lows around 50°F. Winds will be north 10 to 15 mph gusting to 30 mph.

The readings from my weather instruments are: 

Our outdoor temperature is 37.6°F, the Humidity is 91%, the Dew Point is 35.2°F with a wind chill of . 37.6°F.

The wind direction is Northwest between 0.0 MPH and 0.3 MPH.

The Relative pressure is 30.14, the Absolute pressure is 29.94 and falling with a weather graphic indicating clouds/rain.

If you want to see real-time instrument readings from my personal weather station click Here. That will take you directly to my weather station.

Visibility is 10.0 miles / 16.1 kilometers  with cloudy skies and some sun here and there.

The UV rating is  1 out of 16, The moon is 32.6% illuminated, the moon phase is Waxing Crescent, Sunrise is 6:26 am↑ 89° East, Sunset is 6:35 pm↑ 271° West, Moonrise is 12:46 pm↑ 121° Southeast, Moonset is 10:01 pm↑ 238° Southwest and we'll have 12 hours 09  minutes of daylight today.  

We didn't receive any rain here  over the past 24 hours.

Let's get back to a quick 'N easy apple recipe for dessert.

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.