Earlier this week I introduced my neighborhood children and my “Apple Baked Beans” at the Back-to-School barbecue that we enjoy each year.
In addition to the apple baked beans that get requested each year, I bring dessert. The children request the same dessert every year. Homemade ice cream and cast-iron skillet apple pie. I’ve brought the same thing three years in a row. I sure don’t mind, and appreciate that they enjoy it so much. If our group gets any larger, we will have to make two pies.
Even though the weather is still warm, I have been craving apples. That has to mean that fall is coming. I love summer and the easy going gatherings that we participate in, but fall is a favorite of mine too. I love the cool evenings, and the new produce that it brings. A few years ago I found this recipe for Skillet Apple Pie in Southern Living SEPTEMBER 2011.
Doesn’t this pie just scream ooey gooey comfort food? It looks rustic, and never fails to impress even though it isn’t difficult to make. I made a homemade vanilla bean ice cream to top it off. As you will see, there are no pictures of a piece with ice cream. They disappeared as soon as we served them. I actually served this pie like a cobbler by scooping servings out with a large spoon instead of slicing it. It goes a lot further that way too.
I started by preheating my oven to 350°F, and placing a baking sheet, lined with foil, on the bottom rack to catch the drips from the skillet.
In a 10″ cast-iron skillet, melt 1 stick of butter (1/2 cup). Add 1 cup firmly packed light brown sugar, and cook stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from the heat and set aside.
Peel and core 2 pounds of Granny Smith apples and 2 pounds Braeburn apples. That’s 4 to 5 of each variety, depending on their size. Slice your apples into 1/2 inch thick wedges and put them in a large bowl. Toss the apples with 1 teaspoon of cinnamon and 3/4 cup of white granulated sugar. I didn’t measure my cinnamon. I just sprinkled my apples until I was happy. I tend to use more than what is generally called for in recipes because we love cinnamon.
Place 1 piecrust in the skillet over the brown sugar mixture.
Rustic right? Trust me, it will be just fine. Press it down carefully on the sugar mixture and up the sides. Be gentle but work quickly. Once the crust starts getting warm, you aren’t going to be able to move it around. I used a refrigerator crust. You can make your own. Please don’t judge.
Spoon the apples onto the piecrust.
Top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white and sprinkle with 2 tablespoons of white granulated sugar or 1 tablespoon of white sugar and one tablespoon of turbinado sugar. Cut 4 or 5 slits in the top for steam to escape.
The following pictures show the difference of using just white sugar or a mixture of white sugar and turbinado sugar. The pie with the turbinado sugar is a little darker. The reason I have pictures of both pies is because I made one for the barbecue and another one a week later for my sisters’ birthday. I love the crunch that those larger granules make. I think that is going to be my go-to method from now on.
Bake at 350°F for 70 minutes or until golden brown and bubbly. Shield top with aluminum foil during the last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving.
Skillet Apple Pie
2 pounds granny smith apples
2 pounds braeburn apples
1 teaspoon ground cinnamon
3/4 cup granulated sugar
1/2 cup butter
1 cup firmly packed light brown sugar
1 package refrigerated piecrusts
1 egg white
2 tablespoons granulated sugar
1. Preheat oven to 350°F, and place a baking sheet on the lowest rack to catch any drips from the apple pie. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
2. 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 1 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 4 or 5 slits in top for steam to escape.
3. Bake at 350F 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.
Provided by HostessAtHeart
Come on over and help me celebrate Fiesta Friday. My friends response to this recipe have me thinking this would be a great addition to the next party! Head over there and see some other great submissions for yourself!