SKILLET APPLE PIE WITH CINNAMON WHIPPED CREAM
Steps:
- For the skillet apple pie: Preheat the oven to 400 degrees F.
- Melt the butter in a 9-inch cast-iron skillet; set aside 1 tablespoon of the melted butter for the top crust. To the melted butter, add the brown sugar and melt them together on medium heat, about 2 minutes. Remove from the heat and line the skillet with one of the pie crusts. Pour the apple pie filling over the crust and sprinkle with 1 tablespoon of the cinnamon sugar. Use the second pie crust to cover the filling. Brush the top with the reserved melted butter, then evenly sprinkle the remaining 1 tablespoon cinnamon sugar on top. Cut vents in the middle of the pie. Bake for 30 minutes. Serve hot, topped with a generous dollop of cinnamon whipped cream.
- For the cinnamon whipped cream: Chill a large metal mixing bowl and a wire beater attachment in the freezer for about 20 minutes. Pour the cream, cinnamon and sugar into the cold mixing bowl and beat until soft peaks form, 2 to 3 minutes; the mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter!
EASY SKILLET APPLE PIE
I prefer this with all Granny Smith apples. The original recipe, from Southern Living, calls for half Grannies and half Braeburns, a sweeter apple. Just depends on your own preference. Everything is a cast iron skillet is good!
Provided by KathyP53
Categories Pie
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Peel apples, and cut into 1/2" thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
- Melt butter in a 10" cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1-2 minutes or until sugar is dissolved. Remove from heat, and place one piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust.
- Whisk egg white until foamy. Brush top of pie with eggwhite; sprinkle to 2 tablespoons sugar. Cut 4-5 slits in top for steam to escape.
- Bake for 60-70 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent over browning, if necessary.
- Cool on a wire rack 30 minutes before serving. Serve warm with ice cream.
Nutrition Facts : Calories 665.7, Fat 26.2, SaturatedFat 12, Cholesterol 30.5, Sodium 351.7, Carbohydrate 108.6, Fiber 7.3, Sugar 74.3, Protein 4.5
SKILLET APPLE PIE -- AMERICA'S TEST KITCHEN
This recipe is from "America's Test Kitchen" on PBS. They suggest a combination of sweet and tart apples. I use a mixture of Rome and Granny Smith, but that's just my preference.
Provided by SweetPeaNC
Categories Pie
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- 1. FOR THE CRUST: Pulse flour, sugar, and salt in food processor until combined. Add shortening and process until mixture has texture of coarse sand, about ten 1-second pulses. Scatter butter pieces over flour mixture and process until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Transfer mixture to medium bowl.
- 2. Sprinkle 3 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough does not come together. Turn dough out onto sheet of plastic wrap and flatten into 4-inch disk. Wrap dough and refrigerate 30 minutes, or up to 2 days, before rolling out. (If dough is refrigerated longer than 1 hour, let stand at room temperature until malleable.).
- 3. FOR THE FILLING: Adjust oven rack to upper-middle position (between 7 and 9 inches from heating element) and heat oven to 500 degrees. Whisk cider, syrup, lemon juice, cornstarch, and cinnamon (if using) together in medium bowl until smooth. Heat butter in 12-inch heatproof skillet over medium-high heat. When foaming subsides, add apples and cook, stirring 2 or 3 times until apples begin to caramelize, about 5 minutes. (Do not fully cook apples.) Remove pan from heat, add cider mixture, and gently stir until apples are well coated. Set aside to cool slightly.
- 4. TO ASSEMBLE AND BAKE: Roll out dough on lightly floured work surface, or between 2 large sheets of plastic wrap, to 11-inch circle. Roll dough loosely around rolling pin and unroll over apple filling. Brush dough with egg white and sprinkle with sugar. With sharp knife, gently cut dough into 6 pieces by making 1 vertical cut followed by 2 evenly spaced horizontal cuts (perpendicular to first cut). Bake until apples are tender and crust is a deep golden brown, about 20 minutes. Let cool 15 minutes; serve.
Nutrition Facts : Calories 454.1, Fat 20.3, SaturatedFat 11.1, Cholesterol 40.7, Sodium 213.4, Carbohydrate 69.1, Fiber 7, Sugar 41.9, Protein 3.6
IRON SKILLET APPLE PIE
Best apple pie you'll ever eat!
Provided by carofow
Categories Desserts Pies Apple Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place butter in a large iron skillet and place in preheating oven until melted, about 5 minutes.
- Stir brown sugar into melted butter and place back in oven until bubbling, about 5 minutes.
- Gently lay 1 pie crust on top of butter-brown sugar mixture, without pressing crust down. Arrange apple slices on top of pie crust.
- Mix white sugar, cinnamon, and flour together in a bowl; sprinkle over apple slices. Place the remaining pie crust over apple slices, making slits in the top crust for ventilation. Seal the 2 crusts together.
- Bake in the preheated oven until top crust is lightly browned, about 45 minutes.
Nutrition Facts : Calories 572.2 calories, Carbohydrate 84.1 g, Cholesterol 30.5 mg, Fat 26.5 g, Fiber 3.6 g, Protein 3.3 g, SaturatedFat 11 g, Sodium 324.1 mg, Sugar 60.6 g
GRANDMA'S IRON SKILLET APPLE PIE
This three-layer apple pie is a Southern favorite!
Provided by T L Dixon
Categories Desserts Pies Apple Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place 1/2 cup butter into a heavy cast iron skillet, and melt butter in the oven. Remove skillet and sprinkle with brown sugar; return to oven to heat while you prepare the apples.
- Remove skillet, and place 1 refrigerated pie crust on top of the brown sugar. Top the pie crust with half the sliced apples. Sprinkle apples with 1/2 cup of sugar and 1 teaspoon of cinnamon; place a second pie crust over the apples; top the second crust with the remaining apples, and sprinkle with 1/2 cup sugar and 1 teaspoon cinnamon. Top with the third crust; sprinkle the top crust with 1/4 cup sugar, and dot with 1 tablespoon of butter. Cut 4 slits into the top crust for steam.
- Bake in the preheated oven until the apples are tender and the crust is golden brown, about 45 minutes. Serve warm.
Nutrition Facts : Calories 734.3 calories, Carbohydrate 107.8 g, Cholesterol 49.1 mg, Fat 33.7 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 17.1 g, Sodium 396.4 mg, Sugar 69.8 g
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RUSTIC SKILLET APPLE PIE RECIPE - HOSTESS AT HEART
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4.7/5 (21)Total Time 1 hr 20 minsCategory Dessert, PieCalories 605 per serving
- Preheat oven an oven to 350°F, and place a baking sheet on the rack below it to catch any drips from the apple pie.
- 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 let the mixture cool while you prepare the apples.
- Peel apples, and cut them into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
- Place 1 pie crust in the skillet over the brown sugar mixture. Spoon the apple mixture over the bottom pie crust, and top with remaining piecrust. Slide the edges down along the edges a bit.
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4.6/5 (25)Total Time 1 hr 35 minsServings 8Calories 543 per serving
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EASY SKILLET APPLE PIE RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (8)Total Time 1 hr 50 mins
- Preheat oven to 350ºF. Peel apples, and cut into ½-inch-thick wedges. Toss apples with cinnamon and ¾ 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. 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 at 350ºF 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. Serve with butter-pecan ice cream.
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