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A modern version of an old-time favorite uses premade pie crusts to make this three-layer apple pie, baked in a cast iron skillet. Remove skillet and sprinkle with brown sugar; return to oven to heat while you prepare the. Luckily, a cast-iron skillet can solve al.
Cast iron apple pie cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you very easily, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Cast iron apple pie dishes that you simply make.
Alright, don’t linger, let’s approach this cast iron apple pie formula with 7 components which are undoubtedly easy to receive, and we have to process them at the very least through 7 tips. You should devote a while on this, so the resulting food could be perfect.
Ingredients requirements - Cast iron apple pie:
- Take 4 pounds of golden delicious apples peeled, cored and sliced (can use any apples good for baking)
- Provide 3/4 cup - sugar
- Provide 1 tsp of ground cinnamon
- Give 1 stick of butter
- Give 1 cup - light brown sugar
- Make ready 1 package for refrigerated pie crust (make sure it has top and bottom)
- Take 1 egg white
Pie season is here and this Cast Iron Skillet Apple Pie is a fun variation on a classic. Cinnamon sugar coated apples sandwiched between two layers of flaky How to Make a Skillet Apple Pie. You start by melting the butter and brown sugar in the cast iron pan, in the oven. After it is melted, I place a layer.
Cast iron apple pie how to cook:
- Preheat oven to 350
- Toss sliced apples in the sugar and cinnamon
- Melt butter in the cast iron skillet and add brown sugar. Heat until sugar is dissolved
- Remove from heat and place one pie crust in the pan
- Add apple mixture and place the other crust on top
- Whisk egg white and brush over the top of the pie then cut some slits in the top
- Bake 1 hour
While I typically save Honeycrisps and just eat 'em plain, I did use a couple to make this Cast Iron Apple Pie. So I make apple pies all the time, using homemade crust, etc., but in your normal ceramic (pioneer woman) pie dishes. What differences can I expect with the pie if I cook it using the Cast Iron, and are there any steps unique to cooking with a Cast Iron that I should take into consideration? For my money, it's the best dessert to grace our tables and slide down our gullets in the past bazillion years. First: this pie will be baked in a cast iron dutch oven.
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