IRON SKILLET APPLE PIE
From FOLK Autumn 2013
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1 stick, plus 1 TBS butter
1 c brown sugar (can be cut in half)
1 c white sugar (can be cut in half)
1tsp cinnamon
½ tsp nutmeg
4 c Granny Smith Apples, peeled and chopped into small pieces
1 box refrigerator piecrust (or homemade)
In large iron skillet, melt 1 stick of butter and 1 cup brown sugar (do not caramelize, just melt the two together). Cover with piecrust; add apples, ¾ c white sugar, cinnamon and nutmeg. Cover with top crust that has been slit in 3-4 places (I always cut a heart shape, feel free to choose your own cutout). Sprinkle top with remaining ¼ cup of sugar and dot with remaining TBS of butter.
Bake in 350-degree oven, for 30-45 minutes or until crust is brown and apples are tender.
1 c brown sugar (can be cut in half)
1 c white sugar (can be cut in half)
1tsp cinnamon
½ tsp nutmeg
4 c Granny Smith Apples, peeled and chopped into small pieces
1 box refrigerator piecrust (or homemade)
In large iron skillet, melt 1 stick of butter and 1 cup brown sugar (do not caramelize, just melt the two together). Cover with piecrust; add apples, ¾ c white sugar, cinnamon and nutmeg. Cover with top crust that has been slit in 3-4 places (I always cut a heart shape, feel free to choose your own cutout). Sprinkle top with remaining ¼ cup of sugar and dot with remaining TBS of butter.
Bake in 350-degree oven, for 30-45 minutes or until crust is brown and apples are tender.
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