Wednesday, November 16, 2011

Skillet Apple Pie

I'd like to take a minute to one... apologize for not blogging in two months, and two... to thank everyone for continuing to visit... and three... to thank my professors for bestowing the courtesy to give me a little free time so I could blog...  Now... Let's get back to business...

My Favorite place on earth is the Smoky Mountains.  If you want me to forget my worries... what bills have to be paid, what paper or assignment is due... send me there!  

This is Nany's cabin!  We love to stay with her, and while we're there, she always fixes us good food.  A couple of weeks ago, we spent a couple of nights with her, and we got there, she had this pie waiting on us!  It was literally one of the best things I've ever put in my mouth!  And it's a piece of cake to make... or..err.... pie!  Whichever...

Then mix in a cup of brown sugar, and let it cook for a couple of minutes. 

Get a pre-made pie crust from the grocery store, and lay it over the butter and brown sugar mixture.  Next, in a bowl, mix your apples with sugar and cinnamon, and spoon it over the crust.

oh yeah...

Next, cut some holes or slits... whichever works for you, and place it over the apples, and seal it off with your hands.
Don't forget the vanilla sugar....
Bake at 350* for 1 hour.... I hope you like it!

  • 3 Granny Smith apples
  • 3 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 Vanilla Sugar
  • Vanilla Ice Cream
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. Vanilla sugar. Cut 4 or 5 slits in top for steam to escape... or 3 holes... whichever.
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.

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