January 28, 2013

Skillet Caramel Apple Pie

This pie looks delicious. This pie smells delicious. I'm wondering if my co-workers would notice if I sneak a piece before tomorrow's Christmas potluck. I'm guessing they would.

I've been meaning to bake this since I found the recipe ... and still have a bag of apples from my parents' tree sitting in my garage. (Now that bag is less full, thanks to this pie.)

This pie may look a bit complicated, but it's easy. If you're scared of making your own pie crust, buy the pre-packaged kind. They work wonderfully. Thanks to Sticky Gooey Creamy Chewy for this deliciousness that will make my co-workers love me tomorrow.

Skillet Caramel Apple Pie
6 large apples (about 4 lbs.) peeled, cored and sliced thinly
3 Tbsp. flour
2 Tbsp. fresh lemon juice
2 tsp. cinnamon
1 stick + 6 Tbsp. unsalted butter (divided)
1 1/2 cups brown sugar
1/2 cup sugar
1/4 cup water
2 pie crusts

Preheat oven to 450˚F. Toss apples with flour, lemon juice and cinnamon. Set aside.

In a small saucepan, melt 6 Tbsp. butter over medium heat. Add 1/2 cup brown sugar, 1/2 cup sugar and water. Bring to a boil stirring constantly. Reduce heat, and let the mixture simmer 3 minutes without stirring. Remove from heat, and set aside.

Roll out pie crusts, so they will fit 10-inch skillet. Place bottom crust in the freezer for 5 to 10 minutes to prepare it for the wrath of a hot skillet. Cut a couple decorative pieces out of the top pie crust to allow steam to vent.

In 10-inch oven-safe skillet, melt remaining butter over medium heat. Once butter is melted, add remaining brown sugar. Stir until sugar is melted, and then remove from heat. Make sure caramel mixture evenly coats the bottom of the pan.

Working quickly, place bottom pie crust into skillet on top of caramel sauce. Fill with apple mixture. Pour half the caramel sauce from the saucepan over the apples. Top pie with remaining crust, and crimp edges to seal. (Be careful not to burn your fingers on the hot skillet.) Drizzle remaining caramel sauce over the pie, without seeping it over the edges.

Bake 15 minutes. Reduce oven temperature to 350˚F. Bake an additional 50 to 60 minutes until pie is golden. Cool on a wire rack at least 15 minutes.

Makes 1 decadent pie.

No comments: