Cinnamon Apple Beer Crusted Ta-Da!

Directions

• Step 1 Add your crust flour, sugar, and salt to your food processor’s container
• Step 2 Cut up a cold, ½ cup of butter to the dry ingredients in the food processor
• Step 3 “Cut” the butter into the flour mixture. It’ll look like dry beach sand.
• Step 4 Add the 3 tablespoons of cold beer.
• Step 5 Kick that food processor on and let it go until a large ball of dough forms. If it just stays crumbly, add a 4th tablespoon of beer and try again.
• Step 6 Remove the ball of dough from the food processor and roll into a round ball.
• Step 7 Flour just slightly the working surface and roll the ball in the flour to cover it. Don’t “work” the flour into the dough.
• Step 8 Wrap the dough ball up tightly with the plastic wrap and place it in the refrigerator for 1 hour – 48 hours (yep…a wide span of time)
• Step 9 When you are ready to cook, preheat the oven to 375 degrees F.
• Step 10 Tear off a square of parchment paper long enough to cover the inside of the 12” cast iron skillet (and then some).
• Step 11 Cut the corners that are sticking up out of the skillet off. Your parchment paper should appear like a circle (don’t worry about it not being round).
• Step 12 Sprinkle a work surface with some flour and start smashing the ball of dough down with your hands.
• Step 13 Then, roll the dough flat but not too thin YET. NOTE: The dough will crack and break. That’s okay
• Step 14 it’s not a pizza crust. Just keep bringing the edges together.
• Step 15 Place the almost-flat dough onto the parchment paper and continue “flattening” it until it’s about the size of the paper you shaped from the 12” cast iron skillet.
• Step 16 At this point, the oven should be heating, there’s a round flat uncooked crust sitting on a round of parchment paper, and your apples are ready to peel and slice. First, move the dough on the parchment paper (don’t remove the dough from the parchment paper) to the 12” skillet.
• Step 17 Gently press the inside edge of the dough to the inside edge of the 12” skillet. This will form something that looks like a bowl.
• Step 18 Peel your apples, slice them in half and core the apples.
• Step 19 Slice the apples as thin as you can but try to keep them together like little half-apple decks of cards. This is not easy. Don’t worry if the slices start to “ride” the knife. Just keep slicing.
• Step 20 Lay the apples in the dough “bowl” and spread them out along the bottom on top of the dough “bowl’s” bottom like a blackjack dealer would to display a full deck of cards
• Step 21 Fill in the gaps with some of the loose apple pieces
• Step 22 Mix the Filling’s 3 tablespoons of Sugar and 2 teaspoons of Cinnamon together and sprinkle all over the apples.
• Step 23 Now, we are getting ready to “wrap it up.” Fold the high edges of the dough “bowl” down and on top of the apples around the edges. The center will remain open.
• Step 24 Using a basting brush, “paint” the top edge of the crust with the crust’s butter.
• Step 25 If you have any butter left, just pour it over the middle, open part of the “ta-da!”
• Step 26 Scramble the egg
• Step 27 Finish it up by “painting” the top edge with the egg. You may not use it all and that’s okay.
• Step 28 Bake in the oven at 375 degrees. Check on it after 20 minutes. Is it done? Likely not. Check after another 10 minutes. Is it done? Maybe. You are looking for a pie-like golden brown to the crust.
• Step 29 Once it’s done, you can either slice it up and add a scoop of ice cream, or you can add a huge scoop of ice cream to the middle while it’s still in the pan.
• Step 30 Then, shout, “TA-DA!” But be sure to drag that “Daaaaaa” out in a musical finish.