See for yourself...
I can highly recommend this pie the next day, and the day after and so on, and so on... it's like an excessive pan of everything you love about apple pie, but made EXTREME by the addition of yet more fat and sugar. Sounds frightening? That's because you've never had it. If you have a slice, you'll catch what I call "epicure's forgiveness" which is sort of a blend of amnesia, selective listening, and denial that comes with the ingestion of something absolutely delicious but wholly unhealthy. "That deep fried foie gras medallion smothered with endangered dodo-egg hollandaise is TO DIE FOR... I'm happy it's points free and earth friendly!"
Simply loosen your belt buckle and try it. Really, you'll forget you've ever heard the term "Bad Cholesterol."
Skillet Apple Pie
Ingredients
* 4-6 peeled and sliced granny smith apples
* 2 pie crusts (I usually use Martha's Pate Brisee, below)
* 1/2 c. of butter
* 1 c. of brown sugar (ish, I ususally use 1/2-3/4)
* 1 c. of granulated sugar (same ish as above)
* 2 tsp. of cinnamon
Directions
1. Preheat oven 350 degrees.
2. Next add butter to a large oven safe pan (or iron skillet) over medium flame.
3. Now add in the brown sugar, and stir until both are melted. (No need to brown the butter here, though I'm sure it would be delicious if you did.)
4. Roll out bottom pie shell (it's a good idea to make the bottom crust disc a tad larger than the one you'll use for the top!) Take the pie shell and lay it over the sugar mixture.
5. In a small bowl, combine sugar and cinnamon.
6. Add the apple slices into the pie shell, then sprinkle with the sugar/cinnamon mixture.
7. Cover the whole thing with the second pie shell. Seal crusts together if possible. Cut several slits with a knife.
8. Bake 45-60 minutes.
9. Serve this warm. (or cold, or lukewarm, or room temp. Doesn't matter, it's delicious.)
Martha Stewart's Pate Brisee Basic Pie Crust
2 8-10" tarts or single pie crusts
Ingredients
* 2 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon granulated sugar
* 1 cup cold unsalted butter, cut into small pieces
* 1/4-1/2 cup ice water
Directions
1. Secrets to a good pie crust: chilled ingredients and chilled dough. Margarine or shortening can be used instead of butter (but butter is my favorite!).
2. Put flour, salt and sugar in a bowl, blender or food processor. Add the pieces of butter and process approximately 10 seconds or until it resembles "coarse meal.".
3. Add ice water drop by drop while machine is running (or you are mixing)--- just until dough holds together without being wet or sticky. Do not mix longer than 30 seconds.
4. Roll dough out on a piece of plastic wrap. Press down slightly. Chill for at least one hour.
