•Yes, we did use 4½ pounds of apples! Use your fingers to position wedges tightly together as you form a tall stack of the fruit.
•Instead of brushing the top crust with beaten egg white or yolk or dusting it with flour, we used 1 Tbsp. of the juices that remain in the bottom of the bowl the apple mixture was in. Not only does this carry the filling flavor to the top crust, but it also gives the pie a beautiful finish.
Need a Shortcut?
•Quick Cornmeal Crusts: Unroll 1 (15-oz.) package refrigerated piecrusts as directed; place each piecrust on a surface lightly sprinkled with plain yellow cornmeal. Sprinkle top of crusts with additional cornmeal. Using a rolling pin, press cornmeal into crusts. Use immediately. Makes 2 crusts. Prep: 10 min.
•Fast Caramel Sauce: Stir together 1 (19-oz.) jar butterscotch-caramel topping, 2 Tbsp. brandy, and 1/8 tsp. salt in a microwave-safe bowl. Microwave at HIGH 1½ minutes or until warm, stirring at 30-second intervals. Serve immediately. Makes about 2¼ cups. Prep: 5 min.
Easy Skillet Apple Pie
Making an apple pie has never been so easy. Simply toss apples, cinnamon, and brown sugar, and spoon over a refrigerated pie crust in the cast-iron skillet. Top with the other crust and bake.
Yield: Makes 8 to 10 servings
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 light brown sugar
1 (14.1-oz.) package refrigerated piecrusts
1 egg white
2 tablespoons granulated sugar
Butter-pecan ice cream
1. Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
2. 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 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.
3. Bake at 350º for 1 hour to 1 hour and 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. Serve with butter-pecan ice cream.