It's our September Recipe of the Month: Cast Iron Apple Pie!

Ingredients-
Basic Pie Dough (below pie filling recipe)
2 ½ lbs apples peeled and sliced ¼ inch thick
⅔ cup brown sugar
2 tbsp white sugar
2 tbsp + 1 tsp cornstarch
1 tbsp cinnamon
½ tsp nutmeg
½ tsp salt
1 tbsp lemon juice
3 tbsp butter
1 tsp water
1 tsp vanilla
1 egg
1 tbsp milk

Directions-
Preheat oven to 400˚F. Toss the sliced apples together with brown sugar, white sugar, spices, 2 tablespoons cornstarch, lemon juice, and salt. Set aside.
In a skillet, melt the butter and let it brown gently. Pour the juices from the apple mixture into the pan and simmer for 3 to 5 minutes to thicken. In a small bowl, combine 1 teaspoon of water with 1 teaspoon of cornstarch to make a slurry; add this slurry and the vanilla to the pan to make a sauce.
Remove from heat and mix with the apple slices.
Grab your prepared dough discs from the fridge; roll the large dough disc to about 11 inches in diameter on a floured surface. Place in the pie pan, leaving about 1 inch overhang. Trim and refrigerate until ready to fill. Roll the smaller disc into a circle about 10 inches on a lightly floured surface. Using a sharp knife, cut the crust into 12, ¾ inch-wide strips. These strips will be your lattice. Chill on a baking sheet for 10 minutes.
Add the apple filling to the pie pan and press down with a spoon.
Create the lattice crust by laying 5 or 6 strips of crust across the top of the pie in one direction. Fold back every other strip halfway, then lay one strip perpendicular to the rest. Unfold the original strips so that they now partially cover the last strip you placed. Repeat alternating layers until the top is fully latticed.
Trim strips flush with the edge of the overhung crust. Fold the bottom crust over the lattice and crimp to seal.
Whisk 1 egg and 1 tbsp milk and brush over the lattice and crust edge. Sprinkle it with sugar.
Bake pie at 400˚F for 20 minutes; reduce the oven to 350˚F and bake another 35 to 45 minutes. The filling will bubble and the crust will be golden brown. Let pie cool for at least 3 hours before slicing.

Basic pie dough-
2 cups all-purpose flour, plus extra for rolling
1 teaspoon kosher salt
1 teaspoon sugar
½ pound unsalted butter, cold
½-¾ cup ice water

Pie Dough Directions-
Place flour, salt and sugar in a large bowl and mix with a fork.
Cut butter into ½-inch cubes and add to the flour.
Work butter into flour until no large chunks remain. This mix should be shaggy, not homogenous.
Make a hole in the center of the mixture and add ⅓ cup ice water. Gently fold it into the flour and butter.
Add more as needed, one tablespoon at a time, just until the dough comes together.
Turn the dough out onto a floured surface. Cut into two pieces, one larger than the other (eyeball ⅓ of the dough for the smaller piece). Shape the dough into discs, cover in plastic wrap, and let dough rest in the fridge for at least one hour before forming the pie. The dough will keep in the fridge for up to 5 days and in the freezer for 3 months.