Cast Iron Cooking Competition: First Place! Chris and Linda’s Deconstructed Apple Pie in Griswold Aebleskiver Pans
All photos courtesy the talented Sarah Lamb of S.Lamb Photography, (c) 2015.
Chris and Linda took first place at the November 2015 cast iron cooking competition sponsored by The Pan Handler LLC. They prepared a tasty “deconstructed apple pie” in Griswold Aebleskiver pans, and served it alongside cinnamon ice cream. We all oohed and aahed – ’twas delicious, and a great ending to all of the fabulous food we enjoyed that day.
Deconstructed Apple Pie in Aebleskiver Pans
1 box puff pastry (found in the freezer section)
7 small Granny Smith apples
½ stick butter
Sprinkle of cinnamon
Juice of one lemon
½ c pecans
½ c brown sugar
½ t cinnamon
¼ c Craisins
½ stick butter
½ c apple juice
- Defrost and unroll puff pastry, cutting each sheet into 9 equal squares.
- Invert the Aebleskiver pan (could also use a muffin, popover, or gem pan) and drape puff pastry over the upside-down cups, using every other cup so they do not touch.
- Bake at 400 degrees for 15 minutes, pulling out occasionally to press pastry down onto cups. Remove when golden brown. Set aside to cool.
- Core and peel apples. Cut in half across width of apple. Place peeled apples in bowl with ½ of the juice of one lemon and water. Let apples sit for a few minutes.
- Place ½ to 1 tsp of butter in each cup of the Aebleskiver pan. Put one half of an apple in each cup. It is okay to press the apples in the cups if they don’t perfectly fit.
- Sprinkle apples with a small amount of lemon juice and cinnamon.
- Bake apples at 400 degrees for 15 minutes
- Let cool in pan, and run a sharp, small knife around the edge of each cup to loosen each apple.
- Toast pecans in a small cast iron skillet over medium heat with 2T butter. Add 1 T brown sugar and ½ t cinnamon. Stir to coat. Remove from heat; set aside.
- Heat all sauce ingredients on stovetop. Whisk occasionally. Reduce volume to 2/3rds original.
- Thicken with cornstarch as needed. It is best to dissolve the cornstarch in a small amount of apple juice before adding to the saucepan – reducing clumps
- Set aside, keep warm.
- Place pastry cups on serving plate. Put ½ apple, cut side up, into each shell and put ¼ c. sauce mixture on each.
- Sprinkle with caramelized pecans and serve with cinnamon ice cream.
Thank you so much for participating, Chris and Linda, and congratulations on your big win!