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Easy Skillet Apple Pie

Source of Recipe

Southern Living


Recipe Introduction

"This apple pie only takes a few minutes to put together, and it has a few unique characteristics that make the taste unforgettable. The mix of Granny Smith and Braeburn apples gives the filling a bright blend of crisp and sweet apple flavor, while the bottom crust bakes in a thin layer of brown sugar caramel simmering on the surface of the cast-iron skillet, making for a gooey and delicious caramel-infused pastry. Serve this apple pie with rich Butter-Pecan ice cream for a show-stopping dessert perfect for your autumn table." Hands-On Time: 20 minutes Total: 1 hour 50 minutes

List of Ingredients

â—¦ 2 pounds Granny Smith apples
â—¦ 2 pounds Braeburn apples
â—¦ 1 teaspoon ground cinnamon
â—¦ ¾ cup granulated sugar
â—¦ ½ cup butter
â—¦ 1 cup firmly packed light brown sugar
â—¦ 1 (14.1-ounce) package refrigerated piecrusts
â—¦ 1 egg white
â—¦ 2 tablespoons granulated sugar
â—¦ Salted caramel ice cream


Recipe

Preheat oven to 350° F. Peel apples, and cut into ½-inch-thick wedges. Toss apples with cinnamon and ¾ cup granulated sugar.

Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place one piecrust in skillet 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 four or five slits in top for steam to escape.

Bake at 350° for 1 hour to 1 hour and 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 butter-pecan ice cream.


Makes 8 to 10 servings