Description
Discover how to make a delicious Rustic Skillet Apple Pie with our easy-to-follow recipe. Perfect for any occasion, this dessert will be a crowd-pleaser!
Ingredients
- 2 lbs (907 g) Granny Smith apples, peeled, cored, & sliced
- 2 lbs (907 g) Braeburn apples or similar cooking apple
- 1 tsp (5 ml) ground cinnamon
- 3/4 cup (150 g) sugar
- 1/2 cup (113 g) vegetable oil
- 1 cup (200 g) brown sugar (dark or light)
- 2 pie crusts (homemade or store-bought rolled crust)
- 1 egg white
- 2 tbsp (25 g) sugar (white sugar or turbinado)
Instructions
- Warm up the oven to 350°F and position a baking tray on the lower rack to catch any overflow from the pie.
- In a 10-inch cast-iron skillet, heat the vegetable oil over medium warmth. Add the brown sugar and stir continuously for 1 to 2 minutes until it melts. Take the skillet off the heat and allow the mixture to cool while you prepare the apples.
- Remove the skin and cores from the apples, then slice them into wedges about 1/2-inch thick. Mix the apple slices with the ground cinnamon and 3/4 cup of the sugar.
- Lay one pie crust into the skillet on top of the brown sugar blend. Evenly spread the apple mixture over this crust, then cover with the second pie crust. Gently tuck the edges downwards along the sides.
- Beat the egg white with a splash of water until it becomes frothy. Use a pastry brush to coat the top pie crust with this mixture, then sprinkle with 2 tablespoons of sugar. Make 4 or 5 slits in the top to let steam escape.
- Place the pie in the oven and let it bake for 60 to 70 minutes, or until it turns golden brown and bubbly. If needed, cover with foil in the last 10 minutes to avoid over-browning.
- Let the pie sit on a wire rack for 30 minutes before you serve it.
Notes
- Try enhancing the apple mixture with dried cranberries or chopped pecans for a unique flavor and texture.
- Create a decorative crust by using cookie cutters to make shapes from the leftover pie crust dough before placing it on top.
- Opt for a lattice crust instead of a full top crust for a more rustic appearance by weaving strips of pie crust dough over the apple filling.
