Cast Iron Apple Pie

So last week I was at the mall and I was walking by Williams and Sonoma.  They had some cast iron skillets in the display so I decided to walk in and check them out.

They were reasonably priced so I decided to be a good little fiancé and get Bill an “I love you” present.  When we registered the only thing he put on the registry was a cast iron skillet and a teakettle.  I didn’t want him to wait until next year to get the ONE thing he really wanted so I picked up a 10’ Lodge skillet and brought it home to surprise him, and boy did I!  He was like a kid in a candy store; he couldn't wait to make something in the pan.

I have to admit; I was the first one to use the pan.  I made sausage on Friday for stuffed potatoes and bacon on Saturday morning but I know Bill was itching to use it.   We were going to a block dinner so he decided to make some dessert and use the cast iron.  Bill found a recipe for cast iron apple pie and it was delicious.

The recipe Bill used is below, it’s slightly adapted from the original found here. We couldn’t find Braeburn apples so we only used Granny Smith.  If we make this again, I will change it around use my apple pie recipe.  I use a little Jack Daniels, Vanilla Extract and Nutmeg in my recipe.

Ingredients

4 lbs Granny Smith apples

1 tsp ground cinnamon

3/4 c granulated sugar

1/2 c butter

1 c firmly packed light brown sugar

1 (14.1-oz.) package refrigerated piecrusts

1 egg white

2 tablespoons granulated sugar

Preheat oven to 350 degrees

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 skillet over brown sugar mixture.  (NOTE: I know this sounds strange to put the crust on top of the sugar mixture, but it does work!)

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 in top for steam to escape.

Bake for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary.

Cool on a wire rack 30 minutes before serving.