Tuesday, December 20, 2011

Weber BabyQ Skillet Apple Pie

I am having a lot of fun with the Weber BabyQ and my Pizza and Flatbread in Five book.  This was made with an enriched dough and there is another recipe for an apple tart I will try using the same dough but thinner.

Weber BabyQ Apple Pie
Carolyns Outdoor Cooking In Oz
Adapted from the Pizza and Flatbread in Five
Minutes a Day Book – makes two

Dough - Mix
7/8 cup warm water
¼ cup melted butter
¼ cup honey
2 teaspoons dried yeast
2 beaten eggs
2 teaspoons salt
Then add 3 1/2 cups plain flour
 In large lidded not airtight container and put aside with lid on but not sealed for 2 hours and then chill overnight.  It can be used for up to 2 weeks if kept refrigerated.
Put doubled foil over the grill then a trivet and preheat the Weber BabyQ to 350F/180C. 
Grease skillet with 2 teaspoons butter (I used a sizzle platter which fitted perfectly)

Streusel Topping
¼ cup old fashioned oats
¼ cup plain flour
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ cup brown sugar
¼ cup melted butter

Apple Filling
Peel  and Core 3 Green Apples. Thinly slice preferably on a mandolin
Combine with apple
½ cup brown sugar
½ teaspoon ground cinnamon
1 Tablespoon plain flour
1 teaspoon lemon zest

Cut off half the dough mixture and shape into a ball, dusting with flour and stretching the surface of the dough around to the bottom on all four sides.
Flatten dough with your hands and a rolling pin to a 1/4" thick and slightly larger than the pie plate or skillet your using.
Place over plate.
Fill with apple mixture.
Put on Streusel.
Flop overhanging dough over filling
Brush this dough with l teaspoon melted butter and sprinkle with l tablespoon sugar

Check for doneness by inserting a knife to see if apples are tender at about 30 minutes and if dough is browning a bit much cover loosely with alfoil.  Continue cooking checking about every ten minutes.  Mine was ready at 40 minutes.

Cool on a wire rack, cut in wedges, serve with cream, ice cream or custard.

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