Monday morning rolls around and so begins the self-torture. I step on the scale to confirm what my jeans already know. Too much eating plus too little activity equals too tight jeans. I turn over the worn out leaf again and vow that carbs and sugar will never pass through my lips again.
Then pie happens.
I Love Pie
And because I love pie my painting pants are too tight. As in, girl-don’t-even-try-to-lay-down-on-the-bed-to-zip-them-like-you-did-in-the-80’s. It ain’t happenin’. So I painted in a skirt this week.
Oh, how I love pie.
Especially this pie.
If you’re on a diet or trying to cut back on sugar I apologize. I should’ve warned you sooner. For the love of pants that fit stop reading now and go eat some celery.
Unless you love apple pie. ‘Cause if you love apple pie, you’ll love this pie and you’ll love me. We’ll be best friends forever all because of pie. Or until your pants are too tight and when that happens call me and we’ll talk ’cause that’s what friends do.
Now on to pie.
Sinfully Delicious Skillet Apple Pie.
I found the recipe here. I always use apples I have on hand (which are usually Gala or Red Delicious). I also don’t measure the apples by weight. I just peel and slice until it looks like enough.
- 5-8 apples (depends on size of apples but you want them piled high in the pie!)
- 1 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 1 stick of butter (1/2 cup)
- 1 cup firmly packed light brown sugar
- 1 (14.1-oz) package refrigerated pie crusts
- 1 egg white
- 2 tablespoons granulated sugar
- Ice Cream
1. Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
2. Melt butter in a 10-inch cast-iron skillet* over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 pie crust in skillet over brown sugar mixture. Spoon apple mixture over pie crust (pile them apples high!), and top with remaining pie crust and pinch edges of crusts together. Whisk egg white until foamy. Brush top of pie crust with egg white; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.
3. Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil** during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with ice cream.
*I use my treasured, well-seasoned cornbread skillet. You’ll definitely need to soak it in soapy water after baking this pie. Gasp! But it’s totally worth it, I promise. Just dry the skillet really well and rub with a little oil to renew the coating.
**I’d advise laying aluminum foil on a rack below the skillet to catch sugary drips. While it’s delicious to eat it’s no fun to chisel it off the bottom of your oven.
Now go make this pie and come back and tell me how much you love it. Do you have a favorite pie recipe? Leave a comment and share it with us, please!
And if you’ve fallen off the low-carb-no-sugar wagon you might as well go ahead and let it run right over you. Here, let me help you with the best homemade cinnamon rolls you’ve ever eaten. When I want to win friends and influence people I make cinnamon rolls. Your welcome.