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

-
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.
********
*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 )

Comments

Post a Comment

Thanks for leaving a comment!

Popular posts from this blog

Good Eating Monday: Apple Cranberry Sausage Stuffing!

-
Image
Now this some wicked good dressing!  I tried it for Thanksgiving this year and everyone loved it! I've been looking for just the right dressing and I may have finally found it!  It's also healthy with a tasty combo of fruit, veggies and a mix of white & whole wheat bakery breads. It will fill a  fill a 9 x 13 pan.  You can use fresh or dried herbs. I've included the measurements for both. Just remember dried seasoning is more concentrated in flavor because it is dried, so you need less of it then fresh herbs. I have fresh Parsley growing outside and this was a great use for it! I found leftover over stuffing wonderful heated up and topped with a over-easy egg for lunch!  Apple Cranberry Sausage Stuffing Ingredients:  5 1/2 cups fresh European style or sourdough bread, white, sliced and cubed 2 1/2 cups wheat bread, whole grain sliced and cubed 1 lb ground pork or turkey ( I used Jimmy Dean's Turkey Crumbles, which was 8 oz and that worked great! ) 1 1/2
Read more

Good Eating Monday: Peach Cobbler Dump Cake!

-
Image
Yes, I tried another new Pinterest recipe and this one is a winner! The primary dictionary definition of a "Dump Cake," is an easily made cobbler in which cake mix is dumped over canned fruit or pie filling.  This recipe was pinned from Del Monte, which means it's been a recipe that's been created & tested in a corporate test kitchen. That's one benefit of all those label, can & box recipes provided by manufacturers on their product packaging. You can even buy cookbooks featuring nothing, but package & label recipes of which many are vintage. The only changes I'd suggest is add one more 15 oz can of fruit. It can be more peaches, cherry fruit cocktail, regular fruit cocktail or whatever you want. (So, I've noted 4 cans of peaches in the recipe.)   It just needs a little more volume on the fruit quantity.  And stir a teaspoon or two of cinnamon into the fruit! Otherwise, this is an excellent, quick dessert you can serve hot with v
Read more

Good Eating Monday: Old Fashioned Cinnamon Raisin Bread Pudding!

-
Image
Welcome to the first week of February! It's supposed to be 31 degrees tonight, so after cleaning up the front walk beds, I went around covering various things that either are blooming, about to bloom or that have sensitive leaf buds, like my hydrangea's.  I picked all the yellow daffodils and brought them inside for a cheerful vase on my counter. For Garden Pic Wednesday this week I have an excellent photo of a pine tree flower! You didn't know pine trees flower?  Well, you'll have to stop back for a look! Today's Good Eating Recipe is a family favorite my Mother used to make often for us as kids: Old Fashioned Cinnamon Raisin Bread Pudding! What Old Fashioned Cinnamon Raisin Bread Pudding Looks Like This is just your basic wholesome old fashioned bread pudding made with just eggs, bread, milk, vanilla, cinnamon, sugar & raisins! No sauces to make. Just simple bread pudding. We'd eat it hot with a little evaporated milk poured over the top.
Read more

Garden Pic Wednesday: Ajuga & Lettuce Crop

-
Image
T oday's Garden Pic is a nice January shot of some Common Ajuga draping over the edge of a large container out front & my bumper crop of lettuce Ajuga: It's a ground cover with a burgundy tinge to it's leaves. It reaches it's best color in shade, but can tolerate light sun. This Ajuga just gets morning sun. It throws runners like a strawberry does, spreading along the ground. It's reaching for the ground and will establish once it touches around the shady side of the stump the container sits on. It's a member of the mint family.  My Winter Crop of Lettuce: This is a french head lettuce I got ordered from Seed Savers for spring 2021. It went to seed in May 2021, then dozens popped up around Sept. I separated them, this whole 4 x 8 raised bed with them. I dined on fresh crisp lettuce all winter! I've left 2 to go to seed on one end of the raised bed, so can have lettuce all winter again!  I've joined a group a ladies in a Book Club that meets once a mo
Read more