Today we are invited to post Anything Apple. I was hosting a Soup Swap a couple of weeks ago. I invited 3 couples to join us. We all brought soup and I provided a Chopped Apple Salad, some Pumpkin Dinner Rolls and this amazing Apple Pie in a Skillet for dessert.
It was the perfect ending for a casual soup and salad night with friends and it is the perfect ending for this amazing #AppleWeek that we have been sharing with you.
You start off by caramelizing an assortment of apples in your skillet. I love using different types of apples in my pies. It gives each bite a different texture and level of sweetness or tartness. I used some galas, granny smith and honeycrisps in this pie.
It's easy as can be...after you caramelize the apples, you let them cool for a bit and then you place a pie crust on top of them. Cut some vent holes and put it in the oven to bake. Once it was baked, I just let it cool right in the skillet. When it was time for dessert, I brought the skillet to the table and cut into it. It was a great presentation.
I had eight guests so one pie skillet was the perfect amount. Of course, I am sure had I made two of these pies there would have been no leftovers and absolutely no complaints.
I want to take a moment to thank Carlee of Cooking with Carlee, for all of her hard work and for allowing me to join in the fun. Don't forget to scroll past my recipe to the other final shares for this amazing #AppleWeek.
Apple Pie Skillet
adapted from Cuisine at Home
2 T. Butter
6 apples of your choice, (I used 3 varieties) peeled, cored and cut into eighth's.
1/4 c. brown sugar
zest of 1/2 lemon
1/2 t. ground cinnamon
pinch of salt
1/2 c. apple cider
juice of 1/2 lemon
1 T. corn starch
1 pie crust
1 egg, beaten
1 t. sugar
Melt butter in a cast iron skillet over med heat. Add the apples and brown sugar. Cook for about 5 minutes until apples begin to soften Reduce heat to low and stir in the cinnamon, salt and zest. Whisk together the cider, lemon juice and cornstarch. Add to the apples, cook and stir until thick and glossy, about 5 minutes longer. Remove from heat and let cool for 10 minutes. Lay the pie crust over the apples and crimp the edges against the skillet. Brush with the beaten egg and sprinkle with sugar. Cut slits to allow the steam to escape and bake in a preheated 400* oven for 20 minutes, rotate pan and bake for another 15-20 minutes until golden brown and bubbly. Allow to cool to room temperature before serving. Print Recipe