Monday, September 12, 2011

Easy Skillet Apple Pie

     At the first sign of fall in the air I run out, buy a pumpkin for the front porch and bake an apple pie.  I have been dying to bake a pie in my dutch oven.  There are several ways to go about it, the most popular method is to place a pie plate on a raised trivet using your dutch oven more like a conventional oven.  Toni at Dutch Oven Madness and Ron from Rogue Dutch Oven Cookers have baked some beautiful upside down Topsy Turvy Apple Pies.  This recipe for Easy Skillet Apple Pie from Southern cooking uses your dutch oven just like a cast iron skillet.  It really couldn't be simpler, the only tricky part is keeping your top crust from burning.  When you assemble it in your 10 inch oven it will mound up high and close to the lid so you'll have to keep a close eye on it.  I started with the lid covered with 20 coals and 10 in a circle around the bottom.  After 20 minutes I moved the coals from the center to the outside of the lid and tucked a piece of aluminum foil over the top of the pie. Next time I will invert my oven and cut a piece of foil to fit perfectly inside before assembling.  Once I covered the pie with foil I left it alone to bake a full hour.  The caramelized juices on the bottom of the oven bubble up and cook the crust with a sugary, delectable glaze.  I did line the oven with parchment paper for easier clean up but it's not really necessary.  Let it rest for a full 30 minutes for some of the juices to be absorbed.  If you can't make this in your dutch oven, be sure to try it in your cast iron skillet, it is so easy to make and incredibly delicious.  

Easy Skillet Apple Pie
2 pounds Granny Smith apples
2 pounds Braeburn apples
1 tsp ground cinnamon
3/4 cup granulated sugar
1/2 cup butter, melted
1 cup firmly packed light brown sugar
1 (14.1-oz.) package refrigerated pie crusts
1 egg white
2 Tblsp granulated sugar

     Lightly oil or spray a 10 inch dutch oven.  Line with parchment paper for easier clean up. 
     Peel apples and cut into 1/2 inch thick wedges. 
     Toss apples with cinnamon and 3/4 cup granulated sugar.
     Pour melted butter in bottom of oven; sprinkle evenly with brown sugar.
     Place one pie crust over brown sugar and butter.
     Spoon apple mixture over pie crust, mounding apples in center of oven.
     Cover with second pie crust.
     Whisk egg white until foamy, brush top of pie crust with egg white; sprinkle with 2 Tblsp granulated sugar.
     Cut 4-5 slits in top for steam to escape.
     Bake at 350 degrees for one hour or until golden brown and bubbly.  Shield pie with aluminum foil after 20-25 minutes to prevent excessive browning.
     Let sit in oven for 30 minutes before serving.

Pour melted butter in bottom of oven and cover with brown sugar

Brush top crust with beaten egg white then sprinkle with sugar

Cover with foil to prevent from burning, pie bakes in one hour

Buttery caramel and sweet apple juices combine in a heavenly way


  1. My Topsy Turvy Apple Pie was posted on March 1, 2010. It was also done at the world championship cookoff last year. I'm not how did that one. Take a Look, I think you will enjoy this unusual Pie. I first saw it in a 1950's cook book and tried it about 10 years ago. I saw Emeril do it on Emeril live, about 3 years ago and it inspired me to try it again for my blog. Have fun. Eat pie first.
    The Outlaw Gourmet

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