Skillet Apple Pie
2 pounds Braeburn apples
2 pounds Granny Smith apples
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup butter
1 cup firmly packed light brown sugar
1 (14.1-oz.) package refrigerated piecrusts
1 egg white
2 tablespoons granulated sugar
1. Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick
wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
2. Melt butter in a 10-inch cast-iron skillet over medium heat;
add brown sugar, and cook, stirring constantly, 1 to 3 minutes
or until sugar is dissolved. Remove from heat, and place 1 piecrust
in skillet over brown sugar mixture. Spoon apple mixture over
piecrust, and top with remaining piecrust. Whisk egg white until
foamy. Brush top of piecrust with egg white; sprinkle with 2 Tbsp.
granulated sugar. Cut slits in top for steam to escape.
3. Bake at 350º for 1 hour to 1 hour and 15 minutes or until
golden brown and bubbly, cover with foil during last 10-15 minutes
to prevent excessive browning of the top, if necessary.
Cool on a wire rack 30-45 minutes before serving.