October 31, 2011

Skillet Apple Pie (aka my newest obsession)

You know me as a friendly foodie, an easygoing gal, someone who likes to live and let live, agrees we can't all like the same foods or that would be boring right? Well that ends RIGHT DAMN NOW BECAUSE YOU HAVE TO MAKE THIS PIE.

I found the recipe via Flicks And Food, a San-Antonio based website that reviews food, restaurants, movies, and shares some delicious recipes, too. I follow them on Facebook & Twitter and stopped in my tracks when I recently saw a recipe for Skillet Apple Pie. Then and there I declared "it will be mine. Oh yes, it will be mine!"

And it was AWESOME.

This couldn't be easier--melt a stick of butter and a cup of brown sugar in the skillet BEFORE placing the first crust in the cast-iron. Add your filling, top with the second crust, brush the crust with egg & sugar, and let the oven and the cast iron get to bubbling.

Sweet googaly-MOOGALY was THIS outstanding. The butter and sugar caramelize in the most delicious way, making the crust chewy and almost like a crackly brulée. YUM. You know how sometimes you take a bite of something and think "Hmm, it's missing something?" Not here. This is crack pie, I'm telilng you. It will be on my Thanksgiving menu this year, and I have a feeling I'll be trying all kinds of fillings. Up next, Skillet PEACH pie!

The recipe is below (note: I only used 2 lbs of Granny Smith total, and vanilla ice cream instead of butter pecan. There really is no wrong way to do this!)
See the original post here on Flicks & Food and tell them I said Howdy!

Now get back in that kitchen and finish making that pie! You can thank me later...by saving me a piece. Seriously...GO!

Skillet Apple Pie

• 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

• 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 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.
• 3. 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.

1 comment:

Jeannie said...

I am so making this, now that I have a cast-iron skillet from some dear friends! Creme bruleey crack pie? I am so there.

Related Posts Plugin for WordPress, Blogger...