![]() ![]() ![]() Lower the heat further if the juices start to bubble up over the side of the pan. They will release their juices as the sugar begins to caramelize. This is when you can wiggle any additional pieces into the pan.) Keep an eye on the apples as they cook. (Within the first 10 minutes of cooking, the apples will begin to shrink. Turn the heat to very low, and cook, rotating the pan occasionally, for 60 to 70 minutes. Over medium-low heat, bring the mixture to a rapid simmer for about 5 minutes. (If you can't fit all the apple pieces in, continue with the recipe you’ll be able to add additional halves as the fruit cooks and starts to shrink.) Fit the remaining three apple halves into the center. Apples should be nestled very tightly together. Turn off the heat and sprinkle the sugar over the melted butter, letting it completely absorb, until it looks like wet sand.Īrrange 13 apple halves, stem side down, atop the sugar and butter in a circle at the perimeter of the pan. In a ovenproof 10-inch, stainless steel - nonstick or not - high-sided skillet, over medium-low heat, melt the butter. Using a small sharp knife, trim away any core or stem. Using a melon baller, scoop out the seeds from each half. Cut the apples in half from top to bottom through their core. Use a vegetable peeler to peel the apples. Refrigerate the circle of dough until ready to use. Take the skillet you will cook the apples in and place it upside down on the pastry, then use a sharp knife to cut around the perimeter of the skillet. Using a lightly floured rolling pin, roll out the pie dough on a lightly floured surface to about 1/8- to 1/4-inch thick. ![]()
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