Skillet Apple Pies
It is apple season and I am feeling it.
These quick and easy skillet apple pies are making me wonder if I could blog strictly about pies. I mean, I sure would enjoy the creation (eating) of them! I love this recipe so much because every bit of it is homemade, yet so easy. If making your own pie crust intimidates you, I am here to tell you it shouldn’t. It will take you all of 2 minutes and you will be so happy with the results. I typically make mine the night before I am making my pies and it makes the process a breeze. If you must used pre-made crust, no judgement here friend. I’ll just be over here eating the tastier pies because of it!
Skillet Apple Pies
Makes three 6.5″ skillet pies
3 large apples, granny smith
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup butter, melted
2 1/2 cups all purpose flour
1 teaspoon salt
1/2 tablespoon granulated sugar
6 tablespoons unsalted butter, cold & cubed
3/4 cup vegetable shortening, cold
3/4 cup ice water
1 egg, for wash
Whisk flour, salt, and sugar together in large mixing bowl.
Using a pastry cutter (or two forks), cut in the cold butter and cold shortening until the mixture forms pea sized pieces.
Stir in ice water so that the dough begins to form.
Place dough on a floured work area. With floured hands begin folding the dough into itself until you can form it into a ball.
Using your hands, divide dough into three separate discs. Wrap each tightly in plastic wrap and let chill in refrigerator for at least 2 hours.
Preheat oven to 350 degrees.
Cut apples into thin slices and place in large mixing bowl.
Add cinnamon, nutmeg, sugar, brown sugar, and melted butter to bowl and toss until all apple slices are coated.
Place pie crusts on floured surface and roll each crust out about 9 inches in diameter.
Place each crust into its skillet. There will be a few inches of dough overhanging the skillet.
Spoon apple mixture into each pie crust.
Gently fold the overhanging dough over top of the apple mixture.
Whisk egg until foamy. Brush the top of each pie crust with the egg wash and sprinkle with granulated sugar.
Bake at 350 degrees for 1 hour or until the crust is golden brown and filling bubbly.