Thursday, September 8, 2011

Deep Dish Apple Pie

My friend, Miss Gladys, sent this recipe to me at the request of the Mr.

Actually, the Mr. said, "Oh, send that to Karen, she'd want that recipe!"

Translated, "Oh, send that recipe to Karen, I want her to make it for me!"

I must admit, while the Mr. and two cherubs just love applie pie, I'm not an apple pie lover.  But this recipe sounded delish.

So I grabbed my cast iron skillet and the ingredients and had it whipped up in no time.

And guess what!

It is fabulous!  It should be . . . it's a Southern Living recipe!

We ate our skillet apple pie with cinnamon ice cream!

Easy Skillet Apple Pie

2 pounds Granny Smith apples -- cored*
2 pounds Braeburn apples -- cored*
1 teaspoon ground cinnamon
1/4 teaspoon salt -- optional
3/4 cup granulated sugar
1 teaspoon vanilla -- optional
1/2 cup butter -- melt in skillet
1 cup light brown sugar -- packed
1 cup pecans -- or walnuts, whole or chopped, optional
1 14.1 oz package refrigerated pie crust -- place on counter to come to room temp
1 egg white -- whisked until foamy
2 tablespoons granulated sugar

Preheat oven to 350 degrees.

Core apples and slice into 1/2 inch-thick slices or wedges. I cut apples into fourths, cored and then made slices rather than wedges. Peel, if desired (and I desired!)

**I used 3pounds of apples and used only Granny Smith apples because that's my preference.

Toss the apples with the vanilla, cinnamon and 3/4 cup granulated sugar in a large bowl. Set aside.

Melt the butter in a 10-inch cast-iron skillet over medium heat. Add the brown sugar and cook, stirring constantly. As it melts add the optional nuts. This should all take 2-3 minutes until the sugar is dissolved. Remove from heat.  (These are the directions from Southern Living -- but just to clarify:  this mixture doesn't "melt" -- if you cook it until it "melts" you are going to have caramel!  So you need to watch it, stirring constantly, until it begins to slow simmer.  But remember, you're not making caramel!)
Place 1 piecrust in the skillet over the butter/sugar mixture. Spoon the apple mixture over the piecrust.

Place the other crust on top of the apples. Brush the crust with the egg white and sprinkle with the 2 tablespoons of sugar.  (I skipped the egg wash and sprinkling of sugar on top of the crust . . . it didn't change the taste one bit!)

Cut 4 to 5 slits in the crust to vent the steam.

Place skillet on a foil lined baking sheet and place in the oven.  Bake at 350 for about 1 hour to 1 hour & 10 minutes or until golden brown and bubbly. Shield with aluminum foil during last 10 minutes to prevent excessive browning, if necessary.

Cool on a wire rack 30 minutes before serving, if you can wait that long. 

*The pie will have a brown sugar "crust" on the bottom, topped with the pie crusts and apples.  So when you serve this, remember to scoop out all the goodies from the pan!

Cinnamon Ice Cream

Your favorite brand of vanilla ice cream (that'd be Braum's for me!)
Chopped pecans, optional

Place desired amound of ice cream into a freezer safe large bowl.  I used about 2 quarts of ice cream.  Allow the ice cream to soften a bit. 

Stir in cinnamon, 1 tsp. at a time, until you reach your desired "cinnamon taste."  I used about 2 tsp. of cinnamon.  Stir the cinnamon and ice cream together until well mixed.

If you want to add chopped nuts, do so.  The amount depends on your preference.

Place ice cream back into the freezer until ready to serve.  It does need to set up a bit before scooping a delicious mound onto your pie!

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