Steps to Prepare Award-winning Cast Iron skillet Apple pie
Gregory Stanley 09/04/2020 05:42
Cast Iron skillet Apple pie
Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, cast iron skillet apple pie. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Cast Iron skillet Apple pie is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Cast Iron skillet Apple pie is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have cast iron skillet apple pie using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Cast Iron skillet Apple pie:
Get 1 stick butter
Make ready 1 cup brown sugar
Get 5 large Granny Smith apples, cored peeled and thinly sliced
Make ready 3 9" refrigerated pre rolled pie crusts
Make ready 1 cup white sugar divided
Prepare 2 teaspoons ground cinnamon
Make ready 1/4 cup white sugar
Get 1 tablespoon butter, cut into small chunks
Instructions to make Cast Iron skillet Apple pie:
Pre heat oven to 350 degrees F
Place butter in cast iron skillet and put in hot oven to melt.
Remove skillet sprinkle the brown sugar over the melted butter. Return skillet to oven while you prepare apples.
Remove skillet and place one pie crust over the brown sugar layer. Top the pie crust with half the sliced apples. Sprinkle apples with 1/2 cup sugar and 1 teaspoon cinnamon. Top with second pie crust, add remaining apples, sprinkle with 1/2cup sugar and 1 teaspoon cinnamon.
Top with the third crust; sprinkle top crust with 1/4 cup sugar and dot with 1 tablespoon butter. Cut 4 slits in top of crust to allow steam to escape.
Bake in preheated oven until apples are tender and crust is golden brown. 45 - 55 minutes usually.
Serve warm. Good topped with vanilla ice cream. I have never had any left over so can't attest to how it is the next day!
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