I love apples! I eat an apple every day. (After all, an apple a day keeps the doctor away.)
I love the crunch and juiciness, the heartiness and ease of apple-eating! This season is apple’s prime time and there are so many great varieties on the market. I don’t know if you have had a Honey Crisp Apple but they are all the rage! We have been marveling at our house at all the new varieties that are popping up lately.
There are a couple of interesting NPR segments about the Apple industry. Click HERE or HERE if you want to listen/read the recent segments about the Apple industry.
These next few weeks, pies will be made by many people – as Thanksgiving is such pie-holiday! So, I thought this recipe would be a good one to share. My mom has been making this apple pie for events lately and I’ve been the lucky recipient of a leftover slice here and there! This one is a winner. I asked her to teach me how to make it and in the translating of the recipe I realized that she has combined a couple of different recipes – Southern Living and Trisha Yearwood. The result is this incredible deep dish, made in a skillet, two-crust pie with a gooey caramel bottom.
Mom has tried it with apple pie filling instead of fresh apples, and a combination of the two. Using canned is far simpler, as the peeling of the apples is the biggest chore of the pie, but we like the fresh apples better. It’s less mushy. We didn’t make our own crust, but rather used purchased pie crust dough. (I really like the flavor of the Trader Joe’s or if you don’t have that, you can use the Pillsbury crusts found in the refrigerated section in the red box).
1 stick butter
1 cup brown sugar
4 pounds tart apples (peeled and sliced)
1 tsp. ground cinnamon
1/2 cup granulated sugar
2 tsp flour
1 egg white
2 Tbsp. granulated sugar
In a mixing bowl place apples, cinnamon, sugar and flour and toss well to coat.
Preheat oven to 350˚.
Place butter and brown sugar in skillet on top of stove on medium heat, let melt, swirling with wooden spoon until fully melted. Remove from heat.
Immediately spoon all of the apples on top of the crust. Cover with the 2nd pie crust and crimp the edges with your fingers to seal along the edge.
Whisk egg white in a small bowl until foamy. Brush egg white over the entire top of the pie.
Sprinkle with 2 Tbsp. sugar. Cut a few small slits into the top of the crust dough.
Bake for 1 hour.
Let sit for a few minutes to set.
Serve slices with vanilla ice cream.
|I wanted to snap some photos in the daylight but this was the last
slice of pie remaining when I got a chance to photograph it.
You can see the goo in the pan from the brown sugar butter sauce.