Cooking Tips & Hints
                  Week 104 Featured Recipe
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IRON SKILLET APPLE PIE
(click for printable version of this recipe)
Submitted by my good friend, Donna, from Goodrich, Texas. She says she makes this pie for her family and they just love it.
TOOLS:
10 Cast Iron Skillet
Apple corer
Paring Knife
Cutting Board
INGREDIENTS:

2 lbs Granny Smith apples, cored and
  sliced
2 lbs Cooking apples (not green),
  cored and sliced, I used Gala apples
1 cup brown sugar, packed
1 stick butter, no margarine or oleo
2 prepared 9 inch pie crusts
cup white sugar
1 tbsp cinnamon
1 egg white

(CLICK ANY PICTURE TO ENLARGE)
PREPARATION: 

Preheat oven to 350 deg F. Mix the apples with the cinnamon and white sugar. Set aside. Melt the butter in skillet over medium heat and add the brown sugar. Cook until bubbly and has a shiny color, appx5 minutes. Remove from heat.

Take one of the pie crust and lay over the brown sugar mixture. Note: The crust will come up on the sides of the skillet. Spoon the apples on top of the pie crust, juice and all. Lay the other pie crust on top of the apples. Tuck the edges inside the skillet. Make a few slits in the top of the pie crust. Brush the top crust with the egg white and sprinkle a little white sugar on the top. Bake for appx 50 minutes or until crust is golden brown.

HINTS: I found the pie to be a little too juicy and it fell apart when I tried to serve it, so I would mix 3 tbsp of flour in the apple mixture to thicken the pie as it bakes. If you fold the pie crust in half, lay it on half the skillet and then fold the other half across the skillet, the crust will be perfectly in place. Otherwise, it is hard to move around after you have placed it over the hot butter/sugar mixture or the apples.
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