Sundays are always long days for my hard working husband. He is typically out of the house by 5:00 AM to go to the church building to work on final preparations for his morning Bible class and sermon. After church, we usually go out to a local restaurant for lunch and then he’s back to the office to work on his Sunday night lesson or prepare for classes that he teaches during the week. By the time we get home from church, he’s put in a 15 hour work day and wants nothing more than to lie in a cool bed with something good to eat and a remote control in his hand watching a football game!
On this particular Sunday afternoon, I found this recipe from Southern Living that sounded like the perfect treat for my husband. I happened to have all the ingredients including one homemade pie crust in the freezer and one purchased refrigerator crust. My husband is picky about pie crust and definitely prefers homemade! I used the store bought on the bottom and homemade on top. Adding the egg wash and extra sugar on top made the crust super crispy and just perfect!
With the rustic look from the cast iron skillet, this is one of the easiest and most delicious pies I’ve ever made!
- 2 pounds Granny Smith apples
- 2 pounds Fuji apples
- 1 teaspoon ground cinnamon
- 3/4 cup sugar
- 1/2 cup butter
- 1 cup packed light brown sugar
- 2-10 inch homemade pie crusts or package of 2 refrigerated piecrusts
- 1 egg white
- 2 tablespoons sugar
Preheat oven to 350º.
Peel apples, and cut into 1/2-inch-thick wedges.
Toss apples with cinnamon and 3/4 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 350º 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.
Recipe Source: Southern Living