Skillet Apple Pie
Need a dessert on the table ASAP? This pie's got you covered!
- 2 lb Granny Smith apples
- 2 lb Braeburn apples
- 1 tsp ground Cinnamon
- 3/4 cup granulated sugar
- 1/2 cup butter
- 1 cup firmly packed light brown sugar
- 1 pkg refigerated piecrusts
- 1 egg white
- 2 tbsp granulated sugar
- butter-peacen ice cream
Preheat your oven to 350º.
Peel the apples and cut them into 1/2-inch-thick wedges, then toss them with cinnamon and 3/4 cup granulated sugar.
Melt the butter in a skillet, add the brown sugar, and cook while stirring constantly until the sugar is dissolved. Take the skillet off the heat, and place half of the piecrust over the brown sugar mixture.
Spoon the apple mixture over the pie crust, and top with remaining piecrust. Whisk the egg white until it's foamy, and brush the top of piecrust with it. Sprinkle the top with 2 Tbsp. granulated sugar, then cut 4 or 5 slits in the top for steam to escape.
Bake in the preheated oven until golden brown and bubbly. Put some aluminum foil over the pie during the last 10 minutes to prevent excessive browning, if necessary. Let it cool on a wire rack for 30 minutes before serving along with butter-pecan ice cream.