I thought that the crust was the best part of the pie! The crisp crust, both top and bottom, complimented the soft and sweet apples. A clean skillet was all that we brought home. Word of mouth quickly brought diners to the dessert table to try a slice of pie.
|Iron skillet apple pie in a 12-inch pan will feed a crowd.|
This is an enlarged version of an on-line recipe MyRecipes.com, from the September 2011 issue of Southern Living. Amounts have been adjusted to fit inside a larger cast iron skillet. I used an 11-1/2-inch Wagner skillet for the test run.
Purchase 5 large Braeburn and 5 large Granny Smith apples. Yield will be approximately 4 pounds, give or take, of apple slices after peeling, coring and slicing. You may need to prepare your own pie dough since the skillet is several inches larger than a 9-inch pie pan. Or you can use my recipe.
2-1/2 pounds Braeburn apples
2-1/2 pounds Granny Smith apples
2 teaspoons ground cinnamon
2 cups sugar
6 ounces unsalted butter
1-1/2 cups packed light brown sugar
2 pounds 4 ounces pie dough, rolled into 2 pieces
2 tablespoons sugar
Pre-heat oven to 350 degrees. Peel and core apples. Cut into 1/2-inch wedges. Toss with cinnamon and 2 cups sugar. In a 12-inch cast iron skillet, melt butter over medium heat. Add brown sugar. Cook, stirring constantly, 1 to 2 minutes, until sugar is dissolved. Do not caramelize. Remove from heat.
Place 1 pie crust over brown sugar mixture. Spoon apples over bottom pie crust. Top with second pie crust (with several slits cut in to vent steam). Pinch crusts to seal. Whisk egg. Brush top crust with egg wash. Sprinkle 2 tablespoons sugar over crust.
Bake for 1 hour 15 minutes to 1 hour 30 minutes or until golden brown and bubbly. Place pan under skillet to catch syrup spills. Shield crust with foil sheet in last 15 to 30 minutes to prevent excessive browning. Cool before serving. Serves 12.