Cast Iron Skillet Apple Pie Food

MRS. CARTER'S SKILLET APPLE PIE

Steps:

• Preheat oven to 400 degrees F. In a 9" cast-iron skillet over medium heat, combine butter and light brown sugar until butter melts; remove from heat.
• Line the skillet with 1 pie crust. Top with apple pie filling and sprinkle with 1 tbsp. cinnamon sugar. Top with remaining pie crust. Brush with 1 tbsp. melted butter and sprinkle with 1 tbsp. cinnamon sugar.
• Cut four vents in crust. Bake until golden brown, about 30 minutes. Serve hot, topped with ice cream.

GRANDMA'S IRON SKILLET APPLE PIE

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.

SKILLET APPLE CRISP

Steps:

• Preheat the oven to 350 degrees F.
• For the crumb topping: In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add it to the flour mixture until evenly mixed. Set aside.
• For the apple filling: In an 8-inch cast-iron skillet, heat the butter over medium heat. Add the apple slices and a pinch of salt and cook for 3 minutes. Stir in the brown sugar, cornstarch, vanilla and lemon juice.
• Cover the apple filling in the skillet evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes.
• Serve with vanilla ice cream.

IRON SKILLET APPLE PIE

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.

APPLE PIE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees.
• Cut the bread into small cubes. Place them in your greased baking pan or cast iron skillet.
• Whisk eggs, 1 tsp cinnamon, sugar, 1 tsp vanilla, milk, and cream together in a medium to large mixing bowl.
• Pour the egg mixture over the bread cubes and let sit for three-five minutes.
• Put the apple pie filling on top of the bread. Make sure that it is spread evenly so that every bite gets a taste of apple pie.
• Sprinkle some chopped walnuts over the top and bake for 50 minutes.
• At the end of bake-time, mix together the powdered sugar and milk to make the glaze.
• Add the remainder of the cinnamon and vanilla after the glaze has reached the desired consistency.
• Let the bread pudding cool and drizzle the glaze over the top. Enjoy your apple pie bread pudding topped with vanilla ice cream or with a scoop of homemade salted milk & honey ice cream!

EASY SKILLET APPLE PIE

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.

CAST IRON SKILLET APPLE PIE

Steps:

• To prepare the filling, melt butter in 10-inch cast iron skillet over medium heat. Add the apple slices and cook, stirring frequently, for about 5 minutes.
• Mix sugars, cinnamon, nutmeg, and cornstarch in a bowl; gently stir into the apples.
• Continue to cook until apples are soft but not mushy, about 5 minutes.
• To prepare the topping, mix flour, 1/4 cup sugar, baking powder, and salt into a large bowl. Using 2 knives or a pastry blender, cut the butter into the flour until it looks like coarse crumbs. Add the half and half and the vanilla. Quickly blend together.
• To assemble the pie, drop heaping tablespoons of the biscuit mix on top of the apples; cover most of the center of apple mixture. Sprinkle top with remaining sugar.
• Bake in preheated 350°F oven for 25 to 30 minutes, or until the top is golden. Remove pie from oven and let stand 5 minutes before serving.

CINNAMON-SUGAR APPLE PIE

Steps:

• In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., For filling, in a large bowl, mix sugar, cinnamon and ginger. Add apples and toss to coat. Cover; let stand 1 hour to allow apples to release juices, stirring occasionally., Drain apples, reserving syrup. Place syrup and, if desired, bourbon in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until mixture thickens slightly and turns a medium amber color. Remove from heat; cool completely., Preheat oven to 400°. Toss drained apples with flour and salt. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep ovenproof skillet. Trim pastry even with rim. Add apple mixture. Pour cooled syrup over top; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place on a foil-lined baking sheet. Bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

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!