Cast Iron Golden Cider Apple Pie
3 cups pastry flour, plus extra for rolling
1 ½ cups unsalted butter
2 tsp granulated sugar
4 tsp ice water
1 tsp vodka
8 Granny Smith Apples
1 tsp lemon juice
2 tbsp Leprechaun Golden Cider
½ + ¼ cup granulated sugar
3 tbsp cornstarch
¼ tsp nutmeg
½ tsp cinnamon
1 tsp vanilla
Pulse flour, sugar in a food processor. Then add butter in small pieces while pulsing until combined. The mixture will be slightly mealy in texture. Transfer mixture to a bowl and add ice water and vodka, using a rubber spatula to combine. The dough should be wet to the touch, form into two even portions and wrap in plastic wrap. Refrigerate as you prepare the apple filling.
Peel and core apples. Cut into ¼” wedges and place in the basin of a large bowl then dress with ½ cup sugar, cider, and vanilla. Coat with sugar and cover with foil. Refrigerate for 2-3 hours to marinate in the cider. Strain a bit of the liquid from the apples after marinating, then add additional sugar, cornstarch, and nutmeg. Stir to fully coat. Set aside at room temp.
Preheat oven to 425’ F.
Flour your work surface and place the first dough round in the center. Using a tapered rolling pin, roll in quarter-turn increments to evenly flatten dough for crust. Using a bench scraper, slightly lift at the edges and place over a greased pan or in this case, cast iron skillet. Drape dough evenly around the edges and press lightly for adherence to the skillet.
Pour apple mixture into the basin of the skillet with crust. Set aside. Roll out remaining crust and cover the apples in the skillet. Trim edges with clean scissors or a sharp paring knife. Pinch, roll, braid, or arrange decorative edge to your liking with remaining softened dough.
Bake for 25 minutes at 425’ F. Reduce heat to 350’ and bake for an additional 30 minutes until the juices are bubbling and the crust turns golden brown and begins to flake. Cool pie at room temperature for 2-4 hours before serving.