Nan’s Easy Skillet Apple Pie

Planning a holiday meal requires more time than it should when I am involved. Also, because of the different likes, dislikes, and allergies, sometimes it can be downright exhausting. This year I have tried something new; I will let you know if it works out. I asked the kids to tell me their favorite holiday side dish or dessert, and I planned the rest of the meal around them.

This is one of my favorite pies and will be on our dessert bar this year. This recipe is from my mother-in-law and is hands down the best apple pie ever. I also love the look of anything served in an iron skillet!

Using refrigerated pie crust makes this a fast and easy dessert. Braeburn apples are great for baking because they release very little liquid when baked. Meaning your pie will not be too runny. However, finding Braeburn apples in my neck of the woods can be challenging, so I typically substitute Mutzu or Honeycrisp. Check online for apple substitutions if necessary.

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5 from 1 vote

Nan's Easy Skillet Apple Pie

Course Dessert

Author Amye Melton

Ingredients

• 2 pounds Granny Smith apples
• 2 pounds Braeburn apples
• 1 teaspoon ground cinnamon
• 3/4 cup granulated sugar
• 1/2 cup butter
• 1 cup firmly packed brown sugar
• 1 (14.1-ounce package) refrigerated pie crusts
• 1 egg white
• 2 tablespoons granulated sugar

Instructions

• Preheat oven to 350℉.
• Peel apples, and cut into 1/2-inch thick wedges. Toss apples with cinnamon and 3/4 c. granulated sugar.
• Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 pie crust in skillet over brown sugar mixture.
• Spoon apple mixture over pie crust, and top with remaining pie crust.
• Whisk egg white until foamy. Brush top of pie crust with egg white; sprinkle with 2 tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.
• Bake at 350℉ for 1 hour to 1 hour 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary.
• Cool on a wire rack 30 minutes before serving.