Skillet Apple Pie

prepared pie crust for one-crust 9-inch pie
5 medium apples (Gala)
2 tablespoons flour
2 tablespoons Earth Balance, chilled, cut into small cubes
2 tablespoons sugar
1 teaspoon cinnamon
1/2 tablespoon lemon juice
1 tablespoon soymilk (optional)

Preheat oven to 350°F. Remove pie crust from the refrigerator. Grease an iron skillet (5–inch to 10-inch or about any size will due) and lay the pie crust evenly into the skillet, allowing any extra pie crust to fall over the edge.

Peel, core and slice each apple fairly thinly (there should be about 6 cups of apple slices). Blot dry with paper towel. In a large mixing bowl, toss apples with flour, sugar, cinnamon, and lemon juice.

Place one layer of apples into the pan on top of the crust in a circular row, filling the bottom of the pan. Dot apples with one tablespoon of Earth Balance cubes. Here's where I like to have a little fun. Instead of cutting my chilled Earth Balance into cubes, I like to use a cheese grater. Only takes about one "swipe", but I find it easier than cutting into cubes.

Layer with remaining apples, topping with Earth Balance as you go.

Fold in edges of crust if there is excess along the inside edge of the skillet. Brush crust edge with soymilk if you want, it just helps it brown up but is not necessary.

Tent some foil over the top of apples, or cover the skillet with a lid if you have fitted one. Bake 40 to 45 minutes. Remove foil/lid and bake an additional 10 to 15 minutes. Let rest for 10 to15 minutes before serving.