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.