Making an apple pie has never been so easy. Simply toss apples, cinnamon, and brown sugar, and spoon over a refrigerated pie crust in the cast-iron skillet. Top with the other crust and bake.
2 pounds Granny Smith apples
2 pounds Braeburn apples
1 teaspoon ground cinnamon
3/4 cup granulated sugar
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
Butter-pecan ice cream
How to Make It
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.
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.
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!
Loved, loved this easy recipe. I was dubious about the butter and brown sugar under the crust but followed the recipe anyway. The reason I made it was because I had some apples that were not being eaten, and so I peeled them and froze them. The very next day I found this recipe. I felt I was taking a chance of putting apples that had been frozen in it. Not only did the bottom crust turn out perfectly, the whole pie was so good that it didn't last long. I don't think it matters what kind of apples you use. I just used the ones I had....fuji.