Skillet Pie Recipe

Ingredients :

2 cups sifted all-purpose flour

3 tbsp baking powder

1 tsp salt

1/3 cup shortening

1 cup milk

4 cups finely chopped rhubarb

2 cups chopped apples

2 cups sugar

1/3 cup flour

1 tsp mace

1/4 tsp salt

3 tbsp butter

milk

sugar

sweetened whipped cream

Method :

Heat oven to 400F (205C). Have ready a lightly greased 10-inch (25.5cm) heavy iron skillet that can go in the oven. Sift 2 cups (500ml) flour, baking powder and 1 tsp (5ml) salt into a bowl. Add shortening and cut in finely with a pastry blender or two knives. Add enough of 1 cup (250ml) milk to make a soft dough that is easy to handle, mixing lightly with a fork. Turn out on lightly floured board and knead gently about 6 times to smooth and round up. Roll into a circle about 14 inches (36cm) in diameter. Lift dough into skillet and let excess hang over outside.

Combine rhubarb, apples, 2 cups (500ml) sugar, 1/3 cup (80ml) flour, mace and 1/4 tsp salt and pile the mixture into the dough-lined skillet. Dot fruit mixture with butter. Fold the overhanging dough in over the fruit, leaving centre uncovered. Brush top of dough lightly with milk and sprinkle generously with sugar. Bake about 50 minutes or until fruit is tender. Cover loosely with aluminum foil after the first 30 minutes baking to keep the top from browning too much. Serve warm, cut in wedges. Top with whipped cream.

Serves 6-8

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