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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Making an apple pie has never been so easy. Simply toss apples, cinnamon, and brown sugar, and spoon over a refrigerated pie crust in the cast-iron skillet. Top with the other crust and bake. Ingredients:
2 pounds granny smith apples |
2 pounds braeburn apples |
1 teaspoon ground cinnamon |
3/4 cup granulated sugar |
1/2 cup butter |
1 cup firmly packed light brown sugar |
1 (14.1-oz.) package refrigerated piecrusts |
1 egg white |
2 tablespoons granulated sugar |
butter-pecan ice cream |
Directions:
1. Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
2. 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.
3. Bake at 350º for 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 butter-pecan ice cream.
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