Part of the reason why the pie was/is so easy is because the recipe called for, and I used, refrigerated pie crusts. I know some people would never think of using pre-made crusts. But for me, a non-baker, they are a lifesaver and a time saver! And quite frankly, they are much better than anything that I could ever make. The last time I made a crust from scratch I sliced my finger pretty badly in the food processor. But I persevered and finished making the thing, bloodied finger and all (yum!). The only reason I didn't run to the store to buy a crust is because my sis-in-law was so excited about the homemade crust.
Okay, so tell me, do you use pre-made crust?? I won't tell anyone, I promise.
Easy Skillet Apple Pie
from Southern Living Magazine
2 lb Granny Smith apples
2 lb Braeburn apples
1 tsp ground cinnamon
3/4 C granulated sugar
1/2 C butter
1 C firmly packed light brown sugar
1 (14.1 oz) pkg refrig. pie crusts
1 egg white
2 T granulated sugar
Preheat oven to 350 F. Peel and slice apples (it was also easy for me since I have that cool tool that cores, peels and slices). Toss apples with cinnamon and 3/4 C sugar.
|cool tool that peels, slices and cores!|
Spoon apple mixture over pie crust and top with remaining pie crust. Whisk egg white until foamy and brush on top of the pie crust. Sprinkle pie crust with 2 T sugar. Cut 4-5 slits in top crust.
Bake at 350 F for 1 hour to 1 hour, 10 mins or until golden brown and bubbly. You can shield the crust with foil during the last 10 minutes to prevent excessive browning, if necessary. Cool 30 mins before serving. Southern Living suggests serving with butter pecan ice cream!