This easy skillet Apple Pie is the perfect treat to make for mom on Mother’s Day. Cooking the pie in a skillet gives the crust the most perfect gooey caramel taste from the brown sugar simmering in the bottom of the skillet. The combination of apples makes the filling both crisp and sweet. The butter pecan ice cream gives it an extra kick but traditional apple pie lovers might decide to stick with Vanilla ice cream. Either way, mom is going to flip over this delicious pie.
Adapted from Southern Living
Ingredients
- 2 pounds Granny Smith apples
- 2 pounds 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 granulated sugar
- Butter Pecan Ice Cream
- Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
- 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 a 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. granulated sugar. Cut 4 or 5 slits on top for steam to escape.
- Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during the last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with Butter Pecan ice cream.