Monday, November 11, 2013
Easy Skillet Apple Pie
Makes 8 servings
2 pounds Granny Smith apples
2 pounds Gala apples
1 teaspoon ground cinnamon
¾ cup plus 2 tablespoons granulated sugar (divided)
½ cup (1 stick) butter
1 cup firmly packed light brown sugar
1 package (14.1 ounces) refrigerated piecrust or one double homemade piecrust
1 egg white, whisked until foamy
Vanilla ice cream
Preheat oven to 350 degrees.
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 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust and top with remaining piecrust. Brush top of piecrust with egg white; sprinkle with remaining 2 tablespoons sugar. Cut 4 or 5 slits in top for steam to escape.
Bake in preheated oven 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 vanilla ice cream and whipped cream.
So far so good
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