I have a new appreciation for my cast-iron skillet.
The last two issues of the Southern Living magazine have shown how to make an easy skillet pie. Cathy and Cameron were coming over for a little FHE, and the activity was to reupholster her frenchy $5.00 chairs. So I had a motivation for trying the pie in the skillet idea
This is really easy-peezy and pretty in the skillet
Granny Smith and Braeburn apples
Kroger didn't have Braeburn, so I bought these red apples ... I can't remember what they are called, so I think any red apple might do just fine
tossed with cinnamon and sugar
1 stick of butter
mixed with 1 cup of brown sugar
store bought refrigerated piecrust.... brilliant!
dump the apples on top of the first layer, then top it with the 2nd piecrust
brush the egg white on top
then watch hubs empty the dishwasher.... love this step
hot apple pie!
with a scoop of butter pecan ice cream
YUM!
If you have a 9 or 10 inch cast-iron skillet this is so easy...
2 lb Granny Smith
2 lb Braeburn apples
1 tsp. ground cinnamon
3/4 cup granulated sugar
1 stick of butter
1 cup firmly packed light brown sugar
1 (14.1 oz) package refrigerated piecrust
1 egg white
3 tbsp. granulated sugar
butter-pecan ice cream
preheat oven to 350
peel the apples, cut into 1/2-inch slices, toss with 1 tsp. of cinnamon and 3/4 cup of sugar in large bowl
melt butter in the skillet, add the brown sugar and stir for a couple of minutes - remove from heat
place 1 piecrust on top of the butter and brown sugar in the skillet, then dump the apples on top of the crust, and then place the 2nd pie crust on top. Whisk the egg white until foamy, and brush it on top
make 4 or 5 slits in the top so the steam can escape, and to make it look pretty
bake at 350 for an hour to hour and 10 minutes.... or until it is brown and bubbly... the last 10 minutes cover it with aluminum foil, so it won't over brown.
cool for 30 minutes on a wire rack, and serve with butter-pecan ice cream
xxoo
Glenda
p.s. I will post Cathy and her chairs soon.... it got late on us
