EASY SKILLET APPLE PIE
2 pounds Granny Smith apples
2 pounds Braeburn apples
1 teaspoon ground cinnamon
¾ cup granulated sugar
½ cup butter
1 cup firmly packed light brown sugar
1 (14.1-oz.)package refrigerated piecrusts
1 egg white
2 tablespoons granulated sugar
Butter Pecan ice cream
1.Preheat oven to 350 degrees. Peel apples, and cut into ½-inch-thick wedges. Toss apples with cinnamon and ¾ cup granulated sugar.
2. Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1-2 minutes or until sugar is dissolved. Remove from heat, and place 1 piecrust over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 tablespoons granulated sugar. Cut 4-5 slits in top for steam to escape.
3. Bake at 350 degrees for 1 hour to 1 hour 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with ice cream.
HINT: I only used 2 pounds Braeburn apples, and didn’t use any Granny Smith. 4 pounds of apples (unless you have a much larger skillet) is too much for the 10-in skillet.
This is very easy to make and is melt-in-your-mouth delicious!