Monday, September 26, 2011

Skillet Apple Pie

A friend of mine first brought a skillet apple pie to a dinner we had here at the house.  She and her husband had received a Pastorship at Mt Joy Baptist Church, where my Dad carried me and my Brother to church when we were kids.  She got the recipe from a lady there who had brought it to a function.

Easy Skillet Apple Pie

4 lb tart apples
1 t ground cinnamon
3/4 c granulated sugar
1/2 c butter
1 c firmly packed light brown sugar
1 (14.1 oz) package refrigerated pie crusts
1 egg white
2 T granulated sugar

1) Preheat oven to 350 degrees.  Peel apples, and cut into 1/2 inch thick wedges.  Toss apples with cinnamon and 3/4 c granulated sugar.

2) Melt butter in a 10 inch cast iron skillet over med heat: add brown sugar and cook, stirring constantly 1-2 min 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.  Whisk egg white until foamy.  Brush top of pie crust with egg white: sprinkle with 2 T granulated sugar.  Cut 4 or 5 slits in top for steam to escape.

3) Bake at 350 degrees for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 min 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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