Easy Skillet Apple Pie

By sugarbear

Ingredients

• 2 pounds Granny Smith apples
• 2 pounds Braeburn apples
• 1 teaspoon ground cinnamon
• 1/4 to 1/2 cup granulated sugar
• 1/2 cup butter
• 3/4 to 1 cup firmly packed light brown sugar
• 1 14.1-ounce package refrigerated piecrusts
• 1 egg white
• 2 tablespoons raw sugar
• Butter-pecan or vanilla ice cream or whipped cream, optional

Preparation

Step 1

1. Preheat oven to 350 degrees. Peel apples and cut into ½-inch-thick wedges. Toss apples with cinnamon and 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 one 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 raw sugar. Cut 4 or 5 slits in top for steam to escape.

3. Bake 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 or vanilla ice cream or whipped cream if desired.