This was originally supposed to post the week of Thanksgiving.
But, then I got sidetracked.
Yeah … and sidetracked again … and again.
Remember when I used to post five times a week?
Remember when I used to post three times a week?
Remember when I used to post once a week?
Yeah. Um.
Anyway …
Speaking of getting sidetracked, I am suddenly unimpressed by my misuse and overuse of ellipses …
…
again … sidetracked ….
whatever …
{focus, Mama Belle, focus}
I had the intention of sharing with you my hit recipe during Thanksgiving.
I snagged it from good old Southern Living. Honestly, if you need any type of hit recipe, you can pretty much count on them for help. They’re my go-to source.
I baked this apple pie in my grandmother’s cast iron skillet. Awesome! Everything in only one pot. The less dishes I have to use, the better.
I even took pictures through the process like I’m a real food blogger. I know!! Amazing.
Did I mention it’s the easiest apple pie I ever made too? Yep. Easiest and tastiest.
It ain’t called Easy Skillet Apple Pie for nothin’.
Here’s your list of ingredients:
- 2 pounds Granny Smith apples
- 2 pounds Braeburn apples
- 1 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 1/2 cup butter
- 1 cup firmly packed light brown sugar
- 1 (14.1-oz.) package refrigerated pie crusts
- 1 egg white
- 2 tablespoons granulated sugar
- Butter-pecan ice cream
First, of course you have to peel, core, and cut them apples. Ugh. There was a time I owned an amazing apple, peeler, corer, slicer, but … alas, I trusted some friend or family member to borrow said apple peeler, corer, slicer, and return it. That was over eight years ago. I can’t for the life of me remember who it was. So, I had to do this task by hand. This was the most difficult part of the recipe.
Make sure you’ve preheated your oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar. You do have to use an extra bowl for that of course, but that’s the only one.
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 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust
My word! My stove looks so dirty.
Now top with remaining pie crust. Whisk egg white until foamy. Brush top of pie crust with egg white; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.
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 30 minutes before serving. Serve with butter-pecan ice cream or you can use the traditional vanilla, but I liked the butter-pecan.
My pic:
Their much-cuter pic:
So delish!
The crust is baked in that brown-sugar-butter mixture and kind of caramelizes. Holla!!
Yum … yum … and yum!
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