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I did not grow up eating apple pies. I like them, I do not love them and as such I can admit I do not make them….Sam I Am. Enter husband. He very much likes apple pie.

I love to search the web for recipes.  In doing so I came across a recipe to make an apple pie in a cast iron pan. Brilliant. Even more enticing was the caramelized goodness underneath the actual pie. This recipe entered the rotation and tonight it was created much to everyone’s delight.

Due to my son’s obsession with scrambled eggs every morning I ran out of eggs and was not able to make the egg white wash for the top.  Didn’t affect anything other than browning on top of pie.

Also the original recipe called for 4 lbs mixed apples. I used approximately 10 cups mixed apples (green, macintosh and a wrinkled gala thrown in for good luck). You could use a little more if you have them.

Another confession – I also cheated and purchased a double pie crust instead of making from scratch (shoot me now).

If you do not love apple pies, this recipe will have you reconsidering that thought. Simple Apple Goodness.

 

Adapted from Southern Living

 

Cast Iron Pan Apple Pie

10 cups cored, peeled & chopped apples (green, gala, macintosh)
1-2 tsp cinnamon
2/3 cup white sugar
1/2 cup butter
1 cup packed brown sugar
2 tenderflake deep dish pie crusts (or your own homemade)
1-2 tbsp white sugar
2 egg whites

1 x 10-inch cast iron pan/skillet
Vanilla ice cream or whipping cream

Preheat oven to 350F.

Peel & core apples. Slice into thick wedges and place in a bowl. Toss with cinnamon & sugar, set aside.

Melt butter in cast iron pan over medium heat. Add brown sugar and cook, stirring until sugar mostly melted (a few minutes). Remove from heat and set aside.

Place one of your pie crusts in cast iron pan over brown sugar mixture. Pat down a little. Pour in your apple mixture. Top with second pie crust. Whip up your egg whites a little with a fork. Brush on top of pie. Sprinkle with 1-2 tbsp sugar. Cut slits on top of pie crust.

Bake in oven for 1 hour or until golden and bubbly. Cool a little before serving. Serve with vanilla ice cream, whipping cream or a spoon.

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