Growing up we had apple trees, but yet my mom did not make apple pies. She deferred to crisps and other things so admittedly I do not make a lot of pies either now that I’m married. My husband loves pies so it’s something I’m working on more and more.
Recently I came across a recipe to make an apple pie in a cast iron pan. Brilliant. Both husband and I brought into our relationship cast iron pans from our parents. We’ve since purchased a few more for our collection. This pie enticed me even more with the caramelized goodness underneath the actual pie at the bottom of the pan. It was a combination meant to be.
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. Fortunately this did not 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, but either way this amount worked out perfectly.
Another confession – I used a store bought double pie crust to ensure success was mine. Sometimes simple steps help when life is busy.
- 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.