Skillet Apple Pie

By ezunich

Ingredients

• 2 tbs unsalted butter
• 6 Pink Lady apples, peeled, cored and cut into 1/2 inch slices
• 1/4 cup packed brown sugar
• 1 tsp grated lemon zest
• 1/2 tsp ground cinnamon
• 1/8 tsp salt
• 1/2 cup apple cider
• 1 tbs fresh lemon juice
• 1 tbs cornstarch
• 1 9 inch pie shell
• 1 egg, beaten
• 1 tsp ending sugar

Preparation

Step 1

Preheat oven to 400°. Melt butter in a 10 inch cast iron skillet over medium heat. Add apples and brown sugar and sauce until apples begin to soften, about 5 minutes; reduce heat to low. Stir in zest, cinnamon and salt. Whisk together cider, lemon juice and cornstarch. Stir into apples and cook until thick and glossy, 3-5 minutes. Off heat, spread filling into an even layer in skillet and cool, at least 10 minutes. Unroll pie crust over apple mixture and crimp edges around skillet. Brush dough with egg, sprinkle with sanding sugar and cut 4-5 vents in the center. Bake pie until crust is golden brown and filling is bubbly, 35 minutes, rotating halfway through. Let pie cool to room temperature before serving.