Easy Skillet Apple Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 to 2 1/2 lbs Granny Smith apples, peeled, cored and sliced into 1/2" wedges
2 to 2/12 lbs Braeburn or Golden Delicious apples, peeled, cored and sliced into 1/2" wedges
1-2 tsp ground cinnamon (original recipe only calls for 1 tsp of cinnamon to 4 lbs of apples with no other spices added, but I like a lot more spice in mine and a wider depth of flavor than just cinnamon, experiment to find out what you like)
1 tsp nutmeg
1 tsp allspice
1/2 tsp cloves
3/4 cup granulated sugar
1 cup firmly packed brown sugar
1 package refrigerated pie crust (2 crusts)
1 egg white
2 tbsp. granulated sugar
Butter-pecan or vanilla ice cream (or almond butter if you have it)
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Directions: |
Directions:1) Preheat oven to 350 º. Toss apple slices with spices and the 3/4 cup of sugar. An easy way to do this is to put the apple slices into a large ziplock bag, mix spices with the sugar in a small bowl and pour over the apples. Seal and invert the bag a few times. Taste an apple slice to see if it is sweet and spicy to your liking.
2) Spray a 10" cast iron skillet with Pam and melt the butter in the skillet over medium heat. Add the packed brown sugar and cook, stirring constantly until mixture starts to bubble and sugar melts, about 2-3 minutes.
3) Remove skillet from heat, and place the first pie crust over the bubbly brown sugar mixture. Layer in the apples, piling them evenly. You may not be able to fit in all the apples, use the remainder for fried apples (sauté until soft in a tbsp. of butter).
4) Top with the remaining pie crust, turning the edges up slightly if necessary in order to seal the crust against the edge of the skillet. You may also have to make a fold or two in the crust to get it to fit, just distribute the folds evenly. Whisk the egg white until foamy and brush the beaten egg white on the crust. Sprinkle crust with the 2 tbsp. of granulated sugar. Cut 4-5 slits in the crust, radiating out from the center in a star pattern to release steam.
5) Bake for 1 hour to 1 hour and 10 minutes, until golden brown and bubbly. Cover crust with aluminum foil if necessary to prevent over-browning (probably during last 10-15 minutes of baking). Cool for 30 minutes before serving (conveniently during dinner). Serve with butter pecan ice cream. |
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Number Of
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Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:1 1/2 hours |
Personal
Notes: |
Personal
Notes: This is the pie I have made several times at the cabin. The recipe was adapted from a Southern Living recipe. Makes a great, easy apple pie. I like my apple pie a little less sweet and a little more spicy than the original recipe, so the amounts of sugar, apples and spices reflect that. A mixture of apple types is an important secret to making a good apple pie - Granny Smith cuts down on the sweetness and gives a firm apple slice to chew, Braeburn or very fresh Golden Delicious adds sweetness without making apple mush. Apples from a local orchard will make a big difference, too if you can get them, and don't ever bake apple pies in June. Finally, brushing the crust with egg white and sugar makes for a picture worthy pie, you will look like a real baker!
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