Skillet Apple Pie

Mom posted this recipe last fall, but this past Saturday, we celebrated an early, early Christmas together and she made it for the family.  She wasn't pleased with the fact that it boiled over.  It never had before.  But the boiling over didn't change the fact about how good it was. I had never eaten it before, but it was delicious!  I took a picture of it to share with you, as well.  Of course, the fact that she served Blue Bell Homemade Vanilla Ice Cream with it made it extra special!

Originally Posted by Donna in Sept. 2011:

If you want to feel like the Pioneer Woman, you must make this pie. This recipe is in the recent issue of Southern Living. It's such a pretty pie, and you really do feel a sense of pride when it comes out of the oven. The fact that it's baked in a cast iron skillet makes it so much fun.

Skillet Apple Pie

2 pounds Granny Smith apples---I used four of these
2 pounds Brae burn apples---four of these also
1 tsp. ground cinnamon
3/4 cup granulated sugar
1/2 cup butter
1 cup firmly packed light brown sugar
2 pie crusts, unbaked (I used my recipe that is posted on this site) You can use store bought if you choose.
1 egg white
2 T. sugar

Preheat oven to 350 degrees. Peel apples, and cut into 1/2 inch thick wedges. (I just cut mine up to what I thought would work.)
Toss apples with cinnamon and 3/4 cup granulated sugar.

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. (It took the 2 minutes on my stove.) Remove from heat, and place 1 piecrust in skillet over the brown sugar mixture. Spoon apple mixture over the piecrust, and top with the remaining piecrust. Whisk egg white until foamy. Brush the top of the piecrust with egg white; sprinkle with 2 T. granulated sugar. Cut 4 or 5 slits in the top for steam to escape.

Bake at 350 degrees for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly. If the pie crust starts to brown too much, place aluminum foil on top of the crust. (As well as I remember, I did use the full hour and 10 minutes in my oven and I did have to put foil on top of my crust. Cool on a wire rack for 30 minutes before serving.

Serve with ice cream.

This fall issue of Southern Living is worth the purchase. The cake on the cover is just as good. I made it, also, a few weeks ago. There are a lot of apple recipes in this issue. Of course, you can go to their website and get some of these as well. 

I wish I had a picture to share. (*NOTE from Lori:  Now she has a picture! :) I can't wait to make it again.
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