Looking for more penny pinched recipes? Here you go!
This is simply the best apple pie recipe I’ve ever eaten, and while we don’t make it all that often, every time we do my little family is so glad they lucked into having me as a mom! We had company in town this week, and when I was debating what to make for dessert, I remembered having a few apples in the fridge that needed to be used up.
This was perfect.
Now, my kiddos start school next week way up here in Ohio, and I promise to start sharing what we actually have for dinner, but for this last sweet week of summer I’m still throwing together simple dinners and taking time to savor some dessert. I promise you’ll love every last bite of this one, and would love to hear what you think if you’re able to sweeten things up a bit in your home too.
- 4 lbs apples (recommended is 2 lbs. Granny Smith & 2 lbs. Braeburn apples, I used 5 green apples and 2 red apples which worked well)
- 1 tsp. cinnamon
- 3/4 cup granulated sugar
- 1/2 cup butter or margarine
- 1 cup brown sugar
- 1 package refrigerated piecrusts
- 1 egg white
- 2 tbsp. granulated sugar
- Butter Pecan Ice Cream (optional, but delicious!)
- Heat oven to 350. Peel and cut apples into wedges. Mix with cinnamon and 3/4 cup graulated sugar.
- Add butter to skillet and cook over medium heat. Add brown sugar, and cook stirring constantly for 1-2 minutes (until sugar dissolves.)
- Remove skillet from heat and place one of the pie crusts on top of the brown sugar mixture. Then add the apple/cinnamon sugar mixture, and top with the second crust.
- Whisk egg white until fluffy, and brush the top of the pie crust with the egg white.
- Sprinkle 2 tablespoons of sugar onto pie crust.
- Cut a few slits in top of pie crust to vent.
- Bake at 350 for between 1 hour and 1 hour and 10 minutes (mine was done at 1 hour.) During last ten minutes you may need to cover the pie with foil to keep the pie from browning too much. (Mine was fine without covering, be sure to watch it as you don't want your crust to burn.)
- Cool on wire rack for at least thirty minutes, and serve with ice cream.
And just in case you need a cast iron skillet, here’s the one I use. I hardly ever pull it out, but sure do love having it for this recipe! (I’m determined to learn to make cornbread in a skillet once chili weather comes around ~ if you have a great skillet cornbread recipe, leave a comment to share, please!)
Looking for more apple recipes? Here you go . . .
- Southern Living Chunky Apple Cake (if you’ve never made this before, you’re in for a treat)
- Sun Drop Apple Dumplings
- Apple Butterscotch Brownies
- Apple Brownies with Brown Sugar Frosting
Recipe adapted from Southern Living, September 2011