Skillet Apple Pie
Apples are among us, my friends. It's that lovely time of year when we stop at the Amish grocery store and they have giant wooden crates lined up along the front of the building filled with gourds, squashes, small pumpkins, and apples of all kinds. It's a beautiful thing! Though you have be conscious of your choices, because the produce is not always the freshest... we've learned that the hard way! Ha ha! After we went apple picking, I thought it might be fun to try apple pie in a skillet. It was fantastic. Seriously!! I don't think I can ever go back from baking it this way. A fair warning, make sure you read through all of the baking instructions first before making this pie!
For the crust:
- 1 1/4 cup flour
- 1 tbsp sugar
- 1/4 tsp salt
- 1 stick of butter, cut into bits, or grated! Grating is works SO well.
- 3 to 4 tbsp ice water
For the pie:
- 2 lbs your favorite apples, preferably sweet ones! We love honeycrisp
- 1 tsp ground cinnamon
- 3/4 cup sugar
- 1/2 cup butter
- 1 cup packed light brown sugar
- 1 egg
- a little extra sugar for dusting, preferably decorative sugar
For the crust:
- You are going to want to make two crusts, one for the bottom and one for the top, so that means double the ingredients above. Mix the flour, sugar, and a salt together in a medium bowl. Either grating or cutting the butter into bits, with your fingers or a pastry cutter, blend the butter and flour mixture together until pea-sized lumps begin to form.
- Slowly, begin to add the ice water to the dough. Add enough so that crust begin to stick together, but is not sticky enough to stick to the sides of the bowl. There will be some flour left at the bottom of the bowl.
- Refrigerate for at least an hour.
For the pie:
- Preheat the oven to 350. Peel the apples, and cut into 1/2 inch-thick wedges. I used an apple peeler and slicer that attaches to my Kitchen Aid Mixer. Toss the apples with cinnamon and 3/4 cup sugar.
- Melt the butter in a 10-inch cast-iron skillet over medium heat. Add the brown sugar and cook, stirring constantly for 1-2 minutes or until the sugar is dissolved. Remove the skillet from heat and place one of the pie crusts in the skillet over the brown sugar. Spoon the apples over the piecrust and top the remaining pie crust.
- Whisk the egg until foamy and brush the top of the pie crust with it. Sprinkle with sugar and cut a few slits in the top for steam to escape.
- Bake for 1 hour or until the crust is golden brown and the filling is bubbly. Shield the crust with aluminum foil for the last ten minutes to prevent excessive browning. Let cool for 30 minutes before serving with vanilla bean ice cream.
We enjoyed eating this pie fireside, which you can check out in yesterday's post. It was so fun and so delicious! That brown sugar crusted bottom really makes the entire dessert. I mean, it doesn't get better than that, right?! Also, the above photo makes me laugh so hard. If I were ever to become a chef, this would be my promotional ad photo for my cooking show. Maybe one day? Nah! Probably not!! Be sure to check out Fontenelle Supply Co. who make the awesome leather cuff bracelet I'm wearing and the leather Camp Mug pictured at the beginning of this post. Awesome stuff!