Pastry for a single crust pie
6 pounds cooking apples (golden delicious recommended)
Zest of one lemon
2 tablespoons lemon juice
1/2 cup sugar
6 tablespoons butter
1 cup sugar
Peel, core and thinly slice apples. Toss slices in a large bowl with lemon zest, juice and first quantity of sugar. Set aside for half an hour until juicy. (If you're in a hurry, don't skip this step; you'll just have to make the time up later. If you're in a hurry, make a straight apple pie.)
Drain off and reserve accumulated juices. Set a well seasoned 10" cast iron skillet over medium high heat with the butter.
When the butter melts, stir in the second quantity of sugar. Let the sugar melt and caramelize to a rich bown.
Remove pan from heat and shake until caramel is in an even layer on the bottom of the pan. Arrange the apples in a neat pattern one layer deep, then pile in the remaining slices (they will mound high). Return pan to medium high heat and cook without stirring, pressing them down as they cook. Use a bulb baster to draw up juices; pour these juices over the apples. Cook until juices are thickened and syrupy.
Roll the dough into a circle 1" greater than the pan. Place over apples, tucking in edges. Cut four steam holes near the center and bake in the center of a 425o oven until pastry is browned and crisp, about 20 minutes.
Remove pan from oven and tilt to check juices; they should be quite thick. To serve, invert over serving platter and detach from pan. If necessary, re-arrange slices on the topmost pattern.