- 4 lb Apples 2 lb Granny Smith & 2 lb Braeburn apples are recommended
- 1 tsp Cinnamon
- 3/4 cup Granulated Sugar
- 1/2 cup Butter or Margarine (Use Spoon Buddy to measure)
- 1 cup Brown sugar
- 1 pkg Refrigerated Piecrusts
- 1 Egg White
- 2 Tbsp Granulated Sugar
- Butter Pecan or Vanilla Ice Cream optional - we didn't have it but it would have been delightful!
Heat oven to 350. Peel and cut apples into wedges. Mix with cinnamon and 3/4 cup graulated sugar.
Add butter to skillet and cook over medium heat. Add brown sugar, and cook stirring constantly for 1-2 minutes (until sugar dissolves.)
Remove skillet from heat with Pan Buddy and place one of the pie crusts on top of the brown sugar mixture. Then add the apple/cinnamon sugar mixture, and top with the second crust.
Whisk egg white until fluffy, and brush the top of the pie crust with the egg white. Place messy brush on Spoon Buddy after.
Sprinkle 2 tablespoons of sugar onto pie crust.
Cut a few slits in top of pie crust with Strip-n-Snip scissors to vent.
Transfer to oven with Pan Buddy and bake at 350 for between 1 hour and 1 hour and 10 minutes (mine was done at 1 hour.) During last ten minutes you may need to cover the pie with foil to keep the pie from browning too much. (Mine was fine without covering, however if you use the egg white it may brown a little more quickly.)
Cool on wire rack for at least thirty minutes, and serve with ice cream.
Recipe found at https://passionatepennypincher.com/skillet-apple-pie/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly