Saturday, November 26, 2011

Deep Dish Apple Pie

Happy Thanksgiving...a little late!  I hope you all had a wonderful time with those you love.  We had about 20 people at my parents' house.  It was smaller than usual but still very enjoyable.  At the end of the 3 days, we had so much food left we know who REALLY eats the food...all the people who weren't here this year.  ;-) We always have tacos on Wednesday night and then a conglomeration of desserts.

  However, my aunt Jo Ellen decided to make a deep dish apple pie.  Let me tell you, it was beautiful and delicious.  She got the recipe out of a Southern Living magazine.  I would highly recommend it!  She used premade pie crusts, but you could make your own crust if you REALLY wanted to be hard core about it.

Easy Skillet Apple Pie from Southern Living Sept 2011
4 pounds of apples (the recipe suggests 2 eat of granny smith and  braeburn.)
1 teaspoon ground cinnamon
3/4 cup sugar
1/2 up butter (1 stick)
1 cup packed brown sugar
1 package refrigerated pie crust (has two in the package)
1 egg white (we did not use this)
2 tablespoons sugar for dusting

Preheat oven to 350.  Peel and cut apples.  We used an apple-peeler-corer-slicer on some; so, we had wedges and thin slices.  I think the combination of sizes was actually a good thing.  Toss apples with cinnamon and the 3/4 cup sugar.  Melt the butter in a 10-inch cast iron skillet.  After it is melted, add the brown sugar and stir until sugar is dissolved.  Place one pie crust in the bottom of the pan on top of the sugar mixture.  Pour the apples over the pie crust and top with the remaining crust.  Brush with egg white if desired.  Sprinkle sugar on top.  Cut small slits in the top crust.  Place in over and bake for 1 hour to 1 hour 10 minutes or until golden and bubbly.  Remove from oven and cool for 30 minutes before serving.  Serve with ice cream or cool whip.  Enjoy!

1 comment:

Joanne said...

Oh man that looks awesome. Deep dish pies are the only way to go.