Apple Skillet Pie

If I ask my son Rick what kind of pie he wants, he will always say Apple, and of course I will make it for him. I remember my Grandmother making the best apple pies and cobblers and then she would always pour a little fresh cream in the bottom of the plate before she served it, and oh my it was so good. I love this recipe for Skillet Pie and have used it for years, I think it is a recipe that has changed very little as it has been handed down in our family. I am excited to share it with you today and sure hope you enjoy it!

We Will Start This Pie With Fresh Apples

Peel and Slice The Apples

Cook The Filling and Pour In A Un Baked Pie Crust

Top With Pie Crust and Crimp The Edge 

Don't Forget The Vent Hole In The Center

Brush With A Milk Wash and Sprinkle With Sugar

Bake and Let Cool

Ready To Serve

Apple Skillet Pie

Miz Helen's Kitchen

Ingredients

2 - 9 inch pie crust

8 cups peeled, cored and sliced apples (I use Red Delicious)

2 tablespoons lemon juice

3/4 cups sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon salt

2 tablespoons flour

2 tablespoons cornstarch

1/2 cup apple juice

1/4 cup water

1/4 cup milk

6 tablespoons course finishing sugar

Directions

Peel, core and slice the apples, then toss them in the lemon juice.

Mix the sugar cinnamon, nutmeg, allspice, flour, cornstarch and salt together, then mix with the apples.

Pour the apple mixture into a large sauce pan and add the apple juice and water.

On medium heat, cook the apple mixture until the liquid begins to thicken and the apples are slightly tender, stirring constantly, so that the mixture does not burn to the bottom of the pan.

Remove from the heat and set aside to allow to cool for 45 minutes to 1 hour.

Make two 9 inch pie crust.

Place one of the 9 inch pie crust into a iron skillet.

Pour the cooled apple mixture into the un cooked pie crust.

Top the apple mixture with the other 9 inch un cooked pie crust, crimp the edges and make a vent hole in the center.  Brush the top with milk and sprinkle with course finishing sugar.

Bake in a 425 degree oven for 10 minutes. Reduce the heat to 375 degrees and bake for 40 minutes.

The wonderful thick sauce will come on the top of the pie crust, ( that's ok), my aunt said that's what makes it good.

Let this pie cool for at least 2 hours before slicing.  If you cut it while hot it won't hold together in a slice.  However I have known folks to eat it with a spoon!

Enjoy!

Print Recipe

I am so happy that you stopped by to have pie with me today, I love to share dessert with a friend. Hope you have a fantastic week and come back to see us real soon!

Peace and Joy

Miz Helen
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