3/4 cup pecan pieces
1 1/2 pounds firm, semi-sweet apples, like Fiji or Pink Lady
1/4 cup (1/2 stick) unsalted butter
1 cup sugar
1/4 teaspoon ground cinnamon
4 large eggs
1 cup whole milk
1 tablespoon apple brandy
1 1/2 teaspoons vanilla extract
Pinch of salt
2 cups unbleached all-purpose flour
Serves 6 to 8
1. Preheat the oven to 375. Pulse the pecans in a food processor until finely chopped; be careful not to process into a powder. Set aside.
2. Peel and core the apples. Slice the apples in half, then cut each half into 1/8-inch-thick half moons.
3. Heat a 10-inch cast iron skillet over medium heat; add the butter. When melted, swirl to coat the bottom. Add the apples, 1/4 cup of the sugar, and the cinnamon and cook until the apples soften, about 10 minutes, stirring a few times.
4. While the apples cook, whisk the eggs, remaining 3/4 cup sugar, the milk, brandy and vanilla together in a medium bowl. Whisk in the pecans and salt, then slowly whisk in the flour to avoid lumps. Pour the batter over the apples in the pan. Bake for 10 minutes at 375, then reduce the oven temperature to 350 and cook until the clafoutis is nicely puffed up and browned on top, another 35 minutes. Serve immediately.
With 200 recipes curated from Lodge’s network of chefs and fans, Cast Iron Nation boasts a diverse array of recipes, stories and spectacular photography.
Get it at www.lodgemfg.com.