Enjoy baking this apple pie in your cast iron pan! Since I (Kathy) was raised mostly in the south… Southern California that is… I love the authentic southern feeling of cooking in a cast iron skillet… since we now live in Sweet Home Alabama the beautiful! Enjoy baking and eating this absolutely delicious, picture-perfect apple pie!
Skillet Apple Pie
- 2 lbs. Granny Smith apples
- 2 lbs. Honey Crisp Apple (Or any sweet variety)
- 1 tsp. ground cinnamon
- ¾ cup granulated sugar
- ½ cup butter
- 1 cup firmly packed light brown sugar
- 1(14.1-oz) package Pillsbury piecrusts
- 1 egg white
- 2 Tbsp. granulated sugar
- Vanilla or butter-pecan ice cream (If desired)
- Pre-heat oven to 350. 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. Whisk egg white until foamy. Brush top of piecrust with egg white: sprinkle with 2 Tbsp. of granulated sugar. Cut 4 or 5 slits in top for steam to escape.
- Bake at 350 for 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 or butter-pecan ice cream if desired! ENJOY!!!
There is something magic about this melted butter and brown sugar in the bottom of the skillet that finds it way into the apples as the pie bakes in the oven!