THE Cast Iron Apple Pie

If you're a crust-lover like me, you will love this variation of the double-crust apple pie.  The secret: sugar and butter UNDER the bottom crust. 

 THE Cast Iron Apple Pie

• 5 apples (crisp and tart like Granny Smith)

• 1 cup of sugar

• 1 cup of brown sugar

• 2 tsp of cinnamon

• 2 pie crusts

• 1 egg white

• 1/2 cup of butter, melted

• 1 well-seasoned cast iron skillet


Peel, core and chop apples.  Pour sugar and cinnamon over apples; mix and set aside.  Add butter and brown sugar to skillet and mix until combined.  Place one pie crust into skillet over butter/sugar mixture.  Add apple mixture to crust.  Top with second pie crust and seal edges with a fork.  Pierce or cut slits into top crust and brush with egg white.


Bake at 350 degrees for 45 minutes.