I love the opportunity to bake in my iron skillet, so when I saws this recipe in “Southern Living Cakes & Pies” I had to make it, besides, I love apple pie! This magazine was a “special collector’s edition” I know this magazine is on book stands until August 15, 2014.
When I made this pie, I didn’t have Braeburn apples, so I used Granny Smith and other apples I had, not sure what kind they were but they still worked out great. I’m sure you could use any apples you have. I do prefer Granny Smith when making apple pie. I use my iron skillet most when making pineapple upside down cake, but have often made apple pies in it also. I made my own pie crust, but the recipe used refrigerated pie crust….your choice. Enjoy!
Happy Apple Pie Baking!!
2 pounds Granny Smith apples
2 pounds Braeburn apples
1 teaspoon ground cinnamon
¾ cup granulated sugar
½ cup butter (1 stick)
1 cup firmly packed light brown sugar
1 (14-ounce) package refrigerated pie crusts
1 egg white
- Preheat oven to 350 F. Peel apples; cut into 1/2 inch thick wedges. Toss apples with cinnamon and ¾ 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. 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 Tablespoons granulated sugar. Cut 4 or 5 slits in top for steam to escape.
- Bake at 350 F for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during the last 10 minutes to prevent excessive browning if necessary. Cool on a wire rack 30 minutes before serving.