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 apples
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