My mom called me last week, and here’s how the conversation went…
Mom: (Excited and animated) Heather! I have just made Janie Ward’s Skillet Apple Pie, and I do believe it may be the best thing I have ever put in my mouth!
Me: Really? How do you make it?
Mom: You will NOT believe it, Heather. It is so easy!
I hadn’t seen my mother this worked up about a dessert in a very long time, so I wasted no time this weekend. On Saturday, I made the pie for our friends Mark and Terri Hall, and when I saw how easy and delicious it was, I made one on Sunday for Bonnie and Dale Dawdle. I am telling you, my mother was right. This IS a pie to get excited about! 🙂
From start to finish, this recipe will take approximately 1 hour 30 minutes.
4 1/2 lbs. Granny Smith apples (peeled and sliced)
3/4 cup granulated sugar
1 1/2 tsp. ground cinnamon
1 stick butter or margarine
1 cup packed light brown sugar
2 Pillsbury refrigerated pie crusts (Roll out in Red Box)
Stir granulated sugar and cinnamon into apples, and place to the side.
Place stick of butter in a cast-iron skillet and place in cold oven.
Preheat oven to 350, allowing butter to melt.
When butter melts, remove skillet and stir brown sugar into butter until well blended.
Place one of the pie crusts over the brown sugar and butter mixture.
Pour apple mixture into crust.
Place second crust over the apples, tucking sides down into the skillet.
Cut slits into the top of the pie.
Bake at 350 degrees for 70 minutes.
Serve with vanilla bean ice cream.