Caramel Skillet Apple Pie
Recipe type: Dessert
Cuisine: Home Cooking
Serves: one pie
Bake this in a 10 inch cast iron skillet and serve it to your family with butter-pecan ice cream on top. Delicious.
- ½ cup butter (plus 2 T more for top, see below)
- 1 cup firmly packed light brown sugar
- 5 pounds Granny Smith apples
- 1 teaspoon ground cinnamon
- 1 teaspoon cornstarch (optional)
- ¾ cup granulated sugar
- juice of ½ of an orange (about 3 oz)
- 1 (14.1-oz.) package refrigerated piecrusts
- 2 tablespoons butter, melted
- 2 tablespoons granulated sugar
- Preheat oven to 350º.
- Melt butter in a 10-inch cast-iron skillet on the stovetop over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat and allow to cool while prepping apples. (Cooling a bit makes putting the bottom pie crust into place easier.)
- Meanwhile, peel apples and cut into ½-inch-thick wedges. Or, you can use a rotary apple/potato slicer and leave on the skins.Toss apples with orange juice to prevent browning while slicing.
- Sprinkle apples with cinnamon, cornstarch, and ¾ cup granulated sugar, stirring to coat.
- Place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. If desired, you can make a lattice crust or cuts shapes with a cookie cutter and apply shapes to top.
- Melt 2 tablespoons butter and brush over the top crust; sprinkle with 2 Tbsp. granulated sugar. If using a solid top crust, cut 4 or 5 slits in top for steam to escape.
- Bake at 350º for 60-70 minutes or until golden brown and bubbly, shielding the crust edge with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with butter-pecan ice cream.
If you prefer, you can use a homemade flaky piecrust in lieu of using a store bought crust.