It’s beginning to look a lot like fall around here and I don’t hate it. Last night we had some friends over for dessert and games and I couldn’t wait to make a fall-ish dessert. I’m always intimidated to make pies, but this one was super easy!
An added bonus- we got to enjoy the apples as a centerpiece for a couple of days until it was time to use them!
First, peel your apples-this part is a little tedious. I would recommend peeling them directly over a trashcan to minimize cleanup. The recipe calls for 4 pounds of apples. I used 9 apples and I had some left over. I think maybe 7 apples would do the trick.
Then, just throw some sugar and cinnamon over your apples and stir until coated. At this point in the recipe, I couldn’t stop popping these sugar coated pieces of heaven into my mouth-treatyoself. Next, melt your butter (yes, that’s a whole stick-it’s fine) in your beloved cast-iron skillet over medium heat.
Then, add the brown sugar while whisking constantly until dissolved.
Once dissolved, remove from heat and throw your pie crust right on top of the brown sugar mixture.
Then pile on your apples. I was feeling pretty American at this point.
Just top with the other pie crust, brush on your whisked egg white, and sprinkle some sugar for good measure.
Bake and serve with ample amounts of ice cream. My pie didn’t really retain its shape because I got antsy and did not let it cool long enough. Regardless, it was delish! Replacing the apples for our centerpiece-these little cuties:
Recipe for Skillet Apple Pie
Adapted from here.
What you need:
2 pounds of Gala Apples
2 pounds of Granny Smith Apples
1 teaspoon cinnamon
3/4 cup sugar
1/2 cup butter
1 cup packed light brown sugar
1 (14.1 oz) package refrigerated pie crusts
1 egg white
2 tablespoons sugar
What to do:
- Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 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. granulated sugar. Cut 4 or 5 slits in top for steam to escape.
- Bake at 350º for 1 hour and 10 minutes or until golden brown and bubbly (you may cover aluminum foil to prevent excess browning during the last 10 minutes or so of baking). Let cool for at least 30 minutes before serving.