OMG Skillet Apple Pie

We’re on vacation staying in a rental cottage with a nice kitchen.  So before we left, I went through my pinned recipes and pulled out a few that I wanted to try.  One of them was for individual apple pies made in the apple with a lattice crust.  Just one problem – tiny apples.  So I checked around the rental kitchen and spotted a cast iron skillet.  I knew you could bake pies in skillets, so I did a quick search and landed on Heidi’s Recipes for Iron Skillet Apple Pie.

Doesn’t it look yummy? 

Well, with great anticipation I took my first bite of my version and the first thing I could manage to utter was “OMG”!  It. Was. THAT. Good.  There are bits of caramel and the crust is sooo flaky – I never bother with an egg white wash, but that and the sugar on top made a ready-made crust into something spectacular.

I didn’t even bother trying to get the top and bottom crust to meet – I just sort of rolled and pinched it right to the side of the skillet and it worked great. 

Do you notice the little potholder?  Arden made that while on vacation – at three and a half, she’s mastered lacing cards so we’ve moved on to a potholder loom.  She put the warp bands on all by herself, and then wove in the other direction with me pulling up the right one to put it under.  She could do that with one hand – I don’t know that I’m that dextrous! 

We have a family tradition of making potholders – I used to make them and my Mom made them and sold them as a little girl.  She charged 12 cents each or two for a quarter.  My Poppy asked her how many “two singles” she sold, but either her customers were suckers for cute little girls or were equally math-challenged!

Here’s the recipe if you can get your hands on an iron skillet and want your apple pie world rocked to the core:

1. Preheat oven to 350 degrees
2. Peal apples and cut into slices.  Toss apples with 1 teaspoon cinnamon and 1/2 cup white sugar.  Set aside.
3. Melt butter in 10 inch cast iron skillet over medium heat.  Add brown sugar and cook stirring constantly for 2 minutes.  
4. Removed iron skillet from heat.  Gently place bottom crust into skillet on top of brown sugar and butter mixture.  
5. Spoon apple mixture into bottom crust.
6. Add top crust.  Roll and crimp edges onto the skillet rim.  
7. Brush top crust with egg white and sprinkle with 2 Tablespoons white sugar.   Cut slits in top crust.
8. Bake pie in a 350 degree oven for 1 hour or until edges are bubbly, top crust is brown, and a knife easily inserts into the center of the pie.
9. Serve with vanilla ice cream.  (We only had “pink ice cream” aka strawberry frozen yogurt that Arden insisted on at the store.)

I think there’s still one piece of pie left – I’m going to go claim it!

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