Good Eating Tuesday: Grandma's Iron Skillet Apple Pie!

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Today's recipe is "Grandma's Iron Skillet Apple Pie.
I found it in Pinterest in a collection of "iron skillet recipes."  I suppose it's called "Grandma's" because using a iron skillet would be sort of a vintage method.
Anyway, I tried it and it was delicious! I thought it so good, it made it into this years Christmas letter as "Recipe of the Year," that we enclose with our Christmas cards.

I'm not huge on making pies, but this one was delicious! It was quite filling and a delightful breakfast with coffee.

 It's really easy, with the hardest part being slicing up all the apples. (I leave my apple skins on, though some like to peel'em.)  You definitely need a 10 inch iron skillet for this recipe. Some good "cooking apple" choices for this pie include: Rome Beauty, Jonathan, McIntosh, Gala, Fugi, Honey Crisp, etc.  

Grandma's Iron Skillet Apple Pie
Ingredients:
10 inch iron skillet
1/2 cup unsalted butter (1 stick)
1 cup brown sugar
5 cooking apples, thinly sliced
3 (9 inch) pre-rolled pie crusts
1 cup white sugar, divided
2 teaspoons of cinnamon, divided
1/8 cup white sugar for top crust topping
1 Tablespoon butter cut into small pieces

Directions:
Heat oven to 350 degrees. Slice butter into bottom of iron skillet and put in oven to melt. Remove and sprinkle 1 cup of brown sugar over butter and return skillet to oven.
Cut apples into thin slices. (You can peel as well if you prefer) Divide the slices into 2 piles.
Remove skillet and place one pie crust on the bottom on top of the butter/brown sugar. Cover with 1/2 the apple slices, then sprinkle 1/2 cup of white sugar over top and 1 teaspoon of cinnamon over top of slices.
Cover with the second crust; repeat with slices, sugar and cinnamon as above.
Top with last pie crust, tucking edges down all around. Sprinkle about 1/8 cup of white sugar top of crust and dot with butter pieces. With a sharp knife, cut at least one steam vent in top of crust.
Bake for 45 minutes until crust is golden.
Serve cool 15 minutes before slicing into 8 slices. Serve warm.
If you have any slices leftover in skillet, be sure to move them to a plate to cover. The bottom crust will really stick to skillet if you don't.
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*Options I think might be nice if I made it again: use Allspice instead of Cinnamon and sprinkle some raisins over the apples slices.

 (All photos are my own )

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