Cast Iron Skillet Apple Pie

I made this for dessert last night! SO yummy! Great way of using the apples we picked from Hannah's field trip. Super easy to make and it makes your house smell good! I wish I could take credit for the recipe, but I found it on Pinterest.

All plated and ready to eat....might not be the best presentation, but the taste made up for that! We had it with Caramel Praline ice cream!

Here is the link for the recipe or check it out below: Cast Iron Skillet Apple Pie 

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 light brown sugar
• 1 (14.1-oz.) package refrigerated piecrusts
• 1 egg white $
• 2 tablespoons granulated sugar $
• Butter-pecan ice cream

Preparation

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.