Easy Skillet Apple Pie

I’ve been doing two things a lot lately. First of all, I’m loving making pies in my 10 inch skillet, and second, I’m also loving making pies from Southern Living magazine.’

This recipe is another great find, and I just had to share it with you. I did tweek it a bit to suit my taste and ingredients.

Here’s what you’ll need*

5 or 6 large apples peeled and sliced in about 1/2 inch sections

1 teaspoon cinnamon

3/4 cup granulated sugar

1/2 cup salted butter – (1 stick salted)

1 cup firmly packed light brown sugar

1 tablespoon lemon juice

2 pie crusts

1 egg white

turbinado sugar for sprinkling on top (optional, but it sure does look nice)

You’ll need 2 pie crusts for this apple pie, and you know I’ll use a Pillsbury pie crust in a heartbeat, but if I have time, I make a homemade French short crust (Pate Brisee).

It’s really easy to make. I know I always say that, but it really is.

Start by adding 2~1/2 cups all-purpose flour to a food processor

next add 1 teaspoon salt

1 tablespoon sugar

and 1 cup (2 sticks) unsalted butter cut into small cubes

Blitz the flour, salt, sugar, and butter until it looks like breadcrumbs.

Drizzle into the food processor while it’s running on low, 1/2 cup of cold water.

Blitz until the dough combines, and no more, you really don’t want to over work it.

Turn out onto a floured counter top and form into 2 round disks. Cover in clear wrap and place in the fridge to chill for at least 30 minutes.

Or you could pick up a pack of Pillsbury pie crust containing 2 crust next time you’re at the grocery.

Add the 1 stick of  salted butter to the skillet, followed by the 1 cup of light brown sugar.

Cook over medium heat, whisking all the time, until the sugar and butter combine.

Remove from heat.

To the peeled and sliced apples, add 1 teaspoon cinnamon, 3/4 cup of granulated sugar, and 1 tablespoon lemon juice. Stir the apples to coat them.

Place one of the pie crusts on top of the melted brown sugar and butter, and fill with the apple mixture.

Top with the second pie crust, and cut 4 slits in the crust to vent.

Brush the pie crust with egg white to help it brown.

I bought some pastry cutters from Target a while back, so I decide to cut some leaves in honor of Fall.

Sprinkle the top with turbinado sugar if you like. The sugar is totally optional, but it does look pretty.

Run into a preheated oven at 350′ for 1 hour to 1 hour 10 minutes. Check after about 50 minutes of cooking to see if the crust is getting too brown. You can cover the crust with tinfoil to stop browning, if need be.

And well, you know….Enjoy!!!

the wanna be country girl – Caroline

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5 Responses to Easy Skillet Apple Pie

  1. Debbie says:

    I just meant the crust. The recipe sounds delicious, too, but the crust is beautiful!

  2. Debbie says:

    That looks like it should be in Southern Living magazine!

    The Wanna Be Country Girl Reply:

    Ha! That’s where I got the recipe. You’ve got a good eye. So funny.
    Caroline

  3. jojo says:

    What is the bottom crust like with the sugar and butter under the crust. Is it still crisp? Does it stick to the pan? That is quite different to have stuff outside the crust!

    The Wanna Be Country Girl Reply:

    I know Jojo,
    At first I was a little thrown by the butter and brown sugar being under the crust, but it works. The crust does crisp and the whole dessert comes together beautifully!
    Let me know if you try it,
    Caroline

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