diningwithdeb skillet apple pie

I first had this pie when my friend Liz of Just Leave It to Liz catering made it for my bunko group.  We had both seen it on the cover of the September 2011 issue of Southern Living and knew that we just had to make it.  It was a delicious, lip-smacking hit.

Most recently, I served it for our Christmas Eve get-together at the lake.  It is best served warm from the oven, but that did not stop me from heating up slice after slice in the microwave!

Calorie-wise, it is definitely a splurge.  But it is so worth it.  I’m not sure I will ever make an apple pie any other way.

Skillet Apple Pie
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Ingredients
  1. 2 pounds Granny Smith apples
  2. 2 pounds Braeburn or Cameo apples
  3. 1 teaspoon ground cinnamon or apple pie spice
  4. 3/4 cup granulated sugar
  5. 1 cup toasted and coarsely chopped walnuts or pecans, if desired
  6. 1/2 cup toffee chips, if desired
  7. 1/2 cup unsalted butter
  8. 1/2 cup firmly packed light brown sugar
  9. 1/2 cup firmly packed dark brown sugar
  10. 1 (14.1-oz.) package refrigerated pie crust
  11. 1 egg white
  12. 2 tablespoons granulated sugar
  13. Butter-pecan or Homemade Vanilla ice cream or freshly whipped heavy cream (oh my!)
  14. !Optional Streusel Topping
  15. 1/2 cup old-fashioned oats
  16. 1/3 all purpose flour
  17. 2 Tablespoons firmly packed dark brown sugar
  18. 1/8 teaspoon salt
  19. 2 Tablespoons unsalted butter, melted.
Instructions
  1. Preheat oven to 350º.
  2. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
  3. Melt butter in a 10-inch a well-seasoned cast-iron skillet over medium heat. Add brown sugars and cook, stirring constantly for 1 to 2 minutes or until sugar is dissolved.
  4. Remove from heat, and place one piecrust in skillet over brown sugar mixture.
  5. Spoon apple mixture over piecrust.
  6. Sprinkle in the toasted nuts and toffee chips, if desired.
  7. Top with remaining piecrust. Whisk egg white until foamy and brush the top of piecrust with it. Sprinkle the top crust with 2 Tbsp. granulated sugar. Cut several slits in the top to allow steam to escape. (Alternately, you can top the pie with streusel.)
  8. Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly.
  9. Shield the top crust with aluminum foil during last 15 – 20 minutes to prevent excessive browning.
  10. Cool on a wire rack 30 minutes before serving.
  11. !Optional Streusel Topping
  12. In a medium bowl, stir together oats, flour, brown sugar and salt. Add melted butter, stirring until the mixture is crumbly.
  13. Cover and refrigerate until ready to use, up to 5 days.
Notes
  1. Serve with ice cream or whipped cream.
Adapted from Southern Living 2011
Adapted from Southern Living 2011
Dining With Debbie https://diningwithdebbie.net/

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