Apple Pie in Black Skillet

By cindygwest

I was worried about adding butter and brown sugar in the skillet before you add the bottom crust. Oh my gosh....it soaks into the crust and makes this pie absolutely wonderful.

Ingredients

• 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

Details

Adapted from myrecipes.com

Preparation

Step 1

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.