Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. 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. 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 4 or 5 slits in top for steam to escape.
Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with butter-pecan ice cream.
All these reviewers saying you need to cut the butter and sugar are silly. This is the south! In my best Paula Deen voice "just add some mo butter y'all". The ooey gooeyness mixed with the crystallized bits of crust make this pie so unique and delicious. If you're gonna add flour and thicken up the mixture and not bake the pie in the vat of buttery deliciousness that the recipe calls for - then go find another recipe. This is a good ol' Chattanooga recipe that I'll defend till the day I die.
I will make this dessert again for sure...especially when I want
something somewhat decadent, very comforting/enjoyable to eat and a
conversation piece as well! Upon seeing the appealing apple pie in the
skillet picture and reading the recipe, I was pleased that I followed my
habit of reading cooks' reviews. Based on reading others' comments and
trusting my gut, I made only a few changes to the recipe as provided by
SL. Slight adjustments: I used Granny Smith apples and included a
couple of Golden Delicious. I sprinkled in a touch of nutmeg with the
cinnamon. Recipe calls for 3/4 cup granulated sugar, I used a little
less. I cut the butter to 5T. Instead of 1 cup firmly packed light
brown sugar, I used 3/4 cup. MOST IMPORTANTLY: I drained the juice from the mixture & added 1/4 cup of flour to the apple mixture. Our pie was perfectly cooked - browned to perfection in 1 hour & 20 minutes. This recipe is among our favorites - easy to make & SO GOOD!
Well it tastes delicious after I got rid of the sloshy juice.
I am not an experienced baker and I sorta expect a recipe to tell me all the ingredients and how to use them.
There is no mention of using flour to thicken the juice nor how to apply it.
So, the pie, even after sitting for about 6 hours, was very runny. My wife "fixed" it by adding in some flour and cooking it a bit more.
The recipe should mention that.
This pie is my new go-to apple pie recipe. I did cut down on the sugar to about 3/4 a cup as someone else suggested but other than that, I made it as written. It is the best apple pie that I have ever made.
I've made my share of fully involved apple pies and other fruit pies as well. For time spent and end result this apple pie is top shelf. I used HoneyCrisp and Granny Smith apples which cooked a little faster and made the sweetness over the top. Made it twice now in the same fashion wouldn't change a thing. Great recipe!!
The problem I have with this, is waaaaay too much sugar. I only used about 3/4 cup and it was great. Also, you definitely need to toss the apples with a couple tablespoons of flour or cornstarch to help with the liquid issue. I also added a little ginger to the apples.
I made this apple pie for the first time and it was delicious. I used golden delicious apples instead of Braeburn. After reading some reviews, I was worried it would come out watery so I left most of the juice mixture from the apples out and it came out perfect. So easy to make and delicious...I will definitely make it again!
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.