There is apple pie—and then there is Southern apple pie.
This wonderfully indulgent version begins with butter and brown sugar melted right in a cast-iron skillet, creating a rich caramel-like layer beneath the bottom crust. A generous mound of cinnamon-scented apples goes in next, followed by a second crust brushed with egg white and sprinkled with sugar.
As the pie bakes, the apples soften and release their juices into that buttery brown sugar layer beneath the crust, creating crisp, caramelized edges and a deeply flavorful bottom that makes this pie unlike the classic version.
Serve it slightly warm with vanilla ice cream—or, in true Southern fashion, a scoop of butter-pecan.
Adapted from a recipe by Southern Living.
INGREDIENTS:
2 pounds Granny Smith apples
2 pounds Braeburn apples
1 teaspoon ground cinnamon
3/4 cup granulated sugar
1/2 cup unsalted butter
1 cup firmly packed light brown sugar
1 package (14.1 ounces) refrigerated piecrusts, containing 2 crusts
1 large egg white
2 tablespoons granulated sugar, for finishing
Butter-pecan or vanilla ice cream, for serving, optional
METHOD:
Preheat oven to 350°F.
Peel and core the apples, then cut them into wedges approximately 1/2 inch thick. Place the apples in a large bowl and toss with the cinnamon and 3/4 cup granulated sugar. Set aside.
Melt the butter in a 10-inch cast-iron skillet over medium heat. Add the brown sugar and cook, stirring constantly, for about 1 to 2 minutes, until the mixture is smooth and the sugar has begun to dissolve.
Remove the skillet from the heat.
Carefully lay one piecrust directly over the warm brown sugar mixture, easing it gently into the skillet and up the sides.
Spoon the seasoned apples evenly over the bottom crust, mounding them slightly toward the center.
Place the second piecrust over the apples. Tuck or crimp the edges of the two crusts together around the edge of the skillet.
Whisk the egg white with a fork until lightly foamy. Brush it over the top crust, then sprinkle evenly with the remaining 2 tablespoons granulated sugar.
Cut four or five small vents in the top crust to allow steam to escape.
Bake for 60 to 70 minutes, or until the crust is deeply golden and the filling is bubbling around the edges. If the crust begins browning too quickly, loosely cover the top with foil during the final 10 to 15 minutes of baking.
Transfer the skillet to a wire rack and allow the pie to cool for at least 30 minutes before slicing.
Serve warm or at room temperature, with butter-pecan or vanilla ice cream if desired.
YIELD: Makes one 10-inch skillet pie, about 8 servings
Kitchen Note
Because the caramelized butter-and-brown-sugar mixture sits beneath the bottom crust, this pie behaves a little differently from a traditional apple pie. Some of that buttery caramel works its way around the crust as the pie bakes, producing especially crisp, sticky edges.
Place the skillet on a rimmed baking sheet before putting it in the oven to catch any enthusiastic bubbling.
Choosing the Apples
Using two apple varieties gives the filling better flavor and texture. Granny Smith apples contribute tartness and structure, while Braeburn apples add sweetness and a warm, aromatic apple flavor.
Other firm baking apples can be substituted depending on what is available at the farmers market. A combination of tart and sweet varieties usually makes the most interesting pie.
