Making Apple Pie on the Road

Sour Cream Apple Skillet Pie

Apple “filling”:

1 TBS butter
3 large apples, sliced
2/3 c. sugar
1 1/2 tsp. cornstarch
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1 c. sour cream
1/2 c. milk

Biscuit topping:

1 c. flour
pinch of salt
1 tsp. baking powder
1 1/2 tsp. sugar
2 TBS cold butter
~3/4 c. milk (as needed for soft batter)

In a bowl, combine the sugar, cornstarch, and spices. Melt about 1 tablespoon butter in a skillet (I used a 9 inch)—of course I subscribe to the Pioneer Woman theory of butter and approximately doubled that. Swirl pan to coat with butter and turn off heat. In the skillet, combine apples, sour cream, sugar mixture, and milk. Cover and cook over medium-low heat until fruit is slightly softened.
Mix flour, salt, baking powder, and sugar. Cut in the butter and set aside. When the fruit has softened just a touch, add the milk to form a thick batter (or thin dough). Add small dollops of the batter to the simmering fruit, distributing it evenly. Cover  (need a lid for cast iron pan … or just use tin foil.) and gently simmer for about 20 minutes then remove the cover and simmer another 5 minutes.
This came from one of the rv blogs I follow,

(Without refrigeration I will have to make this just after a in-town shopping trip. Sour cream (there exists powdered sour cream), butter (there exists powdered butter and there is ghee), milk (I can use powdered milk). 

This could happen.

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