Friday, September 9, 2016

Skillet Apple Pie

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. 

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