It is the first week in January and it is time to sort the apples I bought this past fall. If you get the right type of apple you can keep them stored in your refrigerator for 4 to 6 months. I am coming up on the 4 month mark and need to use up some apples. I pulled the rest of my Winesap, Empire, Granny Smith and Pinova apples out and had enough to make two apple pies. I have been wanting to try the Skillet Apple Pie I added to my Pinterest page last October so I pulled out my 12″ cast iron skillet (10″ is a normal size). I also made a small 8″ pie for the local fire department to enjoy. I had just pulled two hot apple pies from the oven as my husband walked by my kitchen, I think he smells them coming out and the only words he said was that is a giant pie! So clean out the refrigerator of your mixed apples or visit some local farm markets that still have a few apples left and make a skillet apple pie!
4 pounds of mixed baking apple
s
1 teaspoon ground cinnamon
3/4 cup granulated sugar
1/2 cup butter
1 cup firmly packed light brown sugar
pie crust for a double crusted pie
1 egg (optional)
2 tablespoons granulated sugar (optional)
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 pie crust in skillet over brown sugar mixture. Spoon apple mixture over pie crust, and top with remaining pie crust. Cut 4 or 5 slits in top for steam to escape.
I am not a big fan of egg and sugar on top of my pie it makes it a little hard and sweet but if you like it that way do the following. Whisk egg white until foamy. Brush top of pie crust with egg white; sprinkle with 2 tablespoons granulated sugar.
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 for 30 minutes before serving. Serve with ice cream.
Source: Southern Living – September 2011 – Mrs. James Wright, Chattanooga, Tennessee
Oh yummmmmmmmy looking as usual. Do you have a favorite breakdown of the 4 lbs of apples i.e. 1 lb of grannies and 2 lbs of Winesaps…etc??? I never get the right combo to get it juicy AND flavorful.
Anne,
In this case I just used 4 of each apple type. If I had to choose I would use less empire and more Granny Smith. The granny is the only true tart apple in the mix and it holds it shape and gives great flavor with the other sweet apples. The Empire cooks down in the pie to an applesauce which is always a “little” good in a pie.
Gonna have to try this one too. I’m getting so hungry reading your blog. It’s one o’clock in the morning, little too late to get so hungry. Btw, I have dutch oven bread dough sitting in a bowl on my counter, just waiting for baking tomorrow lol The 18 hours for that recipe isn’t so bad if you plan ahead.
Do you have a cast iron skillet? If so try making this and other pie in it I think the crust has a better texture. I am also using my skillet more to sear my steaks or pork chop on top of the stive and then finish off it the oven they are so…. juicy!
Yeah, I have a cast iron skillet. I need to get into the habit of using it more. I’m making pork chops tomorrow, so I’ll use my cast iron skillet to sear them– thanks!