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!!
Ingredients:
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
Directions:
- 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.
Rosetta Bakes! 
This looks really good. You made the cake for my daughters retirement from the navy last July. She lives in Dallas now. We wish we could find a way to get some of your wonder baking here. I guess we will have to wait till we come to Florida. But when we do we will be sure to give you a call.
LikeLike
Anonymous, thank you for the compliment, this is a really good pie and very easy to make. As far as baking your daughter’s retirement cake, I was honored to make retirement cake. I was surprised she wanted me to make it and also proud that the cake would be on the USS Alabama. I’m not sure if I have the cake posted here, but I do have her retirement cake in an album on Pinterest. I do have a photo of your daughter with a cake I made for her after she returned back to work after getting married. I think the cake is called “Better Than Sex Cake!” We really miss Cmdr. West at the hospital! Let me know when you make a trip back to Pensacola and let me know if there is anything I can make for you all; just give me a call or message here or on Facebook. You have a very special daughter there, and your granddaughter also!
LikeLike
This pie was delicious!! I had never made a pie before,so I was a little nervous, but I made it for Thanksgiving and it was a big hit!! Very easy for a beginner. Definitely keeping this recipe and will use it for years to come. Thanks!
LikeLike
Awwww Jennifer, so sweet of you to let me know you enjoy this pie. I agree, an easy for beginners. That’s what this blog is all about, sharing recipes and making memories. Have a wonderful Christmas Jennifer.
LikeLike
I can’t wait until I can make this. My only concern is if the pie will be too juicy. That’s usually my problem, too much juice.
LikeLike
It shouldn’t be too juicy. Sorry it took so long for me to respond, wondering how it turned out for you.
LikeLike
Have you tried freezing it?
LikeLike
I’ve never froze it before so I can’t say. I would think you’d have to take it out of the iron skillet before freezing anyway. I’ve never froze anything in an iron skillet before. I know you buy frozen pies so I would think it could be frozen if it was not in the iron skillet.
LikeLike
Looks yummy and I will be trying this out
LikeLike
Hope you tried this recipe and hope it was all you hoped it would be. 🙂
LikeLike
Trying it tonite 😻 YUM
LikeLike
Hope it turned out great for you Bethany!
LikeLike
Looks Great
LikeLike
Thank you!
LikeLike
Made this a couple days ago. Dry as a bone. Don’t know what the problem was.
LikeLike
It was most likely the apples but not sure. I use Granny Smith apples in most of my apple desserts. Did you sift your flour? Could have been too much flour….hard to say.
LikeLike
What size is your skillett
LikeLike
I used a 12 inch iron skillet.
LikeLike
If this tastes half as good as it looks, we’ll all be in heaven this afternoon! Can’t wait!
LikeLike
Hope it worked out great for you!
LikeLike
Mine had a lot of liquid
LikeLike
Depends on the apple you use and you may want to thicken your apples with a little corn starch and water.
LikeLike
I made this a few months ago and my bottom crust disappeared while cooking!! When we ate it was like there was no bottom to the pie! But it was good then I seen on recipe To cook the bottom crust after melted the butter and brown sugar you cook it for 10 minutes, then add the apple then the top crust and bake it for the 1 hour and it turn out awesome!!! To die for
LikeLike
Whew, glad you re-read the recipe! Thanks for letting me know it turned out great for you!
LikeLike