German Apple Pancake

Courtesy of The America's Test Kitchen Family Cookbook. I'm assuming that it would probably be possible to substitute pie filling instead. When using raw apples, the book suggests using Granny Smiths for a somewhat tart final product and Braeburns for sweeter apples.

Yield: 4 servings

Pancake mixture:
1/2 c. all-purpose flour
1 T. sugar
1/2 t. salt
2 large eggs
2/3 c. half-and-half (or 1/3 c. milk and 1/3 c. heavy whipping cream)
1 t. vanilla extract

Apple mixture:
2 T. butter
1/4 lb. apples (3-4 large apples), peeled, cored, quartered, and sliced 1/2" thick
1/4 c. packed light or dark brown sugar
1/4 t. cinnamon
1 t. fresh lemon juice

1. Adjust an oven rack to the upper-middle position and heat the oven to 500 degrees F.
2. Whisk together the flour, sugar, and salt in a large bowl.
3. Whisk together the eggs, half-and-half, and vanilla in another bowl. Whisk the wet ingredients into the dry ingredients until no lumps remain.
4. Melt the butter in a 10-inch, ovenproof, non-stick skillet over medium-high heat. Add the apples, brown sugar, and cinnamon and cook until the apples are golden brown, about 10 minutes. Take the pan off the heat and add the lemon juice.
5. Quickly pour the pancake batter around the edge of the skillet, then over the apples.
   
6. Place the skillet in the oven and immediately reduce the oven temperature to 425 degrees F. Bake until the pancake has risen above the edges of the skillet and is brown, about 18 minutes.
7. Loosen the pancake edges from the hot skillet with a spatula and invert the pancake onto a large plate or serving platter.
   
8. Cut the pancake into wedges. Dust with powdered sugar or top with maple syrup or caramel sauce.