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Rustic Cast Iron Skillet Apple Pie Recipe
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.
Ingredients
- 2 lbs granny smith apples peeled,
cored & sliced
- 2 lbs braeburn apples or
similar cooking apple
- 1 tsp ground cinnamon *or
more
- 3/4 cup sugar
- 1/2 cup butter
- 1 cup brown sugar I use
dark but either work
- 2 pie crust homemade or
store-bought
- 1 egg white
- 2 tbsp sugar White sugar
or turbinado
Instructions
- 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.
- Next instructions, click here
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