EASY
SKILLET APPLE PIE
Edwina Cowgill
Ingredients
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
Preparation
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!
Oh my, midnight and I'm hungry for Apple Pie.
ReplyDeleteOh my yes, MaryC - I think I'd better go to bed before I start peeling apples...
ReplyDeleteThis pie sounds fabulous :)
EDWINA!!!! I can't wait to try this, especially with butter and brown sugar ON THE BOTTOM....
ReplyDeleteWhich is only a mouthful away from being on mine, LOL! But how delicious this sounds, and I've me some of them thar big ol' iron skillets... Love them! Thank you so much for hangin' with us today.
Hey, I've got a fresh pot of Jamaica Me Crazy coffee ready. And some of Gloria Jean's (love her!) Butter toffee. And for straight up lovers we're featuring Nantucket blend.
Grab a mug. Missy and I'll keep 'em topped off!
Sounds yummy. Thanks for sharing.
ReplyDeleteIt does sounds good! I bet that yummy butter and sugar bubble upward and get thick and gooey.
ReplyDeleteMy mouth is watering!
Mmm... I LOVE apple pie! Sounds yummy.
ReplyDeleteI think I need to get a cast-iron skillet! I'm drooling!
ReplyDeleteKav, come upstate. I'll loan you mine. ;)
ReplyDeleteKav, I have Lodge's 10 1/4" deep skillet with a lid and I love it. It's big enough to handle this pie :)
ReplyDeleteI also use it for my "everyday" pan - stir fry, scrambled eggs for the whole family, soups - it's deep enough to handle anything.
Okay -- here's a skillet question for y'all. Aren't the iron ones hard to clean? Don't they rust? I seem to remember having an itty bitty one that about crumbled into dust!
ReplyDeleteKav, if you take proper care of them and dry and oil after using they're fine.
ReplyDeleteI also make sure to soak it and then use a steel brush or pad on it to clean. No soap.
Nantucket Blend - that's been my favorite for years. Now I'm using Green Mounain's Half Caff so I can have more cups of it. :)
So far I'm resisting making this but only because I'm too tired.
Thanks so much for sharing the recipe. It's a keeper.
Hmmm, I could show it to my daughter the baker. :)
Kav, my skillet is so seasoned, I don't think it would ever rust. (hand-me-down from my husband's grandmother) :) Just give it a swipe with some oil after you wash it.
ReplyDeleteI think they also tell you to coat with oil and then heat in the oven when you first get one. Something like that.
My cast iron came pre-seasoned, and improves every time I use it. I'm at the point that it's almost non-stick - when I cook in it I only add about a teaspoon of olive oil!
ReplyDeleteAnd yes, to clean it you just use hot water and a scrub brush (I use a nylon bristle brush). If something is really sticking, I just let it soak for a few minutes. After it's clean, dry it with a paper towel, pour a bit of olive oil in and rub the olive oil all over inside and out with a soft cloth or paper towel while the iron is still warm, and then let it cool.
If you have a lid (like I do), make sure to put a paper towel or something between the lid and pan while storing it to let air get into the pan, otherwise moisture can get trapped and it can rust.
Thanks for the iron skillet 101, ladies! I feel a kitchen purchase in my future! :-)
ReplyDelete