Skillet Apple Pie

I have gotten into the habit of relying on the internet for recipes and I often forget that there is an arsenal of recipes at my finger tips – cookbooks and magazines galore floating around my house. 

The other day I picked up an old copy of Southern Living and saw what looked like a great recipe for a Skillet Apple Pie. I am so glad I tried this out – it is one of the best {and easiest} pies I have made. It has caramelized brown sugar that really anchors the dessert – almost making it too sweet... but that is what vanilla ice cream is for.

Skillet Apple Pie

recipe adapted from Southern Living

Ingredients

2 Granny Smith apples
2  Braeburn apples
1 tsp ground cinnamon
2/3 cup granulated sugar
1/2 cup butter
1 cup firmly packed light brown sugar
1 package refrigerated pie crusts – I used the Walmart brand in a tin – which I have discovered to be a really flaky, really yummy crust

Directions

Preheat oven to 350º. 

Set pie crust on counter to thaw {make sure you have at least 10 minutes for thawing}.

Cut into 1/2-inch-thick wedges and toss with cinnamon and granulated sugar.

Melt butter in a cast-iron skillet {I used a 12-inch skillet} over medium heat. Add brown sugar and stirring constantly until sugar is dissolved. 

Remove from heat, and remove 1 pie crust from store tin and place in skillet OVER  brown sugar mixture {this is genius!}. 

Spoon apple mixture over pie crust, and top with remaining pie crust {also removed from tin}. Pie crust will probably break as you remove it... don't worry, this allows for air to circulate and cook more evenly {the upside is that you don't have to cut slits in the top of the crust}.

Bake at 350º for 60-70 minutes or until golden brown and bubbly.

Allow to cool for 20-30 minutes before serving. 

Serve with vanilla ice cream.