Rustic Cast Iron Skillet Apple Pie recipe makes a large pie loaded with cinnamon apples on top of a crust sitting in a layer of hot caramel. This pie just begs for a scoop of ice cream and a crowd to help you eat it.
Prep Time 20mins
Cook Time 1hr
Total Time 1hr20mins
Author Julie Menghini
2lbsgranny smith applespeeled, cored & sliced
2lbsbraeburn applesor similar cooking apple
1tspground cinnamon*or more
1cupbrown sugarI use dark but either work
2pie crusthomemade or store-bought
2tbspsugarWhite sugar or turbinado
Preheat oven an oven to 350°F, and place a baking sheet on the rack below it to catch any drips from the apple pie.
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 let the mixture cool while you prepare the apples.
Peel apples, and cut them into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
Place 1 pie crust in the skillet over the brown sugar mixture. Spoon the apple mixture over the bottom pie crust, and top with remaining piecrust. Slide the edges down along the edges a bit.
Whisk one egg white with a little water until foamy. Brush the top of the pie crust with egg white using a pastry brush; sprinkle with 2 tablespoons of sugar. Cut 4 or 5 slits in top for steam to escape.
Bake at 350° F 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 for 30 minutes before serving.
Recipe originally from Southern Living SEPTEMBER 2011 editionYou can cut slices or scoop this pie to serve it. It will serve 10 if scooped.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.