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.
• 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.
