yum! cast iron apple pie recipe

Posted on: Tuesday, October 20, 2015

Wayfair Battle of the Pies

E’s absolute favorite food is pie!! i would much prefer a fruit pie over cake or most other desserts too and we even opted for pies as our wedding dessert instead of a cake. my grandma made 25+ completely homemade pies – it was AMAZING!

when wayfair asked me if I wanted to join their #WayfairPieBakeOff campaign, i absolutely jumped on the opportunity. i never have made a pie on my own so thought it would be a fun {and delicious} challenge. they simply asked me to make a pie and document the recipe with a few pics, so here it goes!

we don’t actually have a pie pan, so i decided to up the challenge even more and get creative with our beloved cast iron skillet. while i have a lot of respect for those people with the patience to make a pie crust from scratch {or homemade pizza dough…or homemade pasta…}, i opted for the store-bought version. plus, we don’t have a ton of countertop space in our apartment, so it was much easier and effective to just buy the crusts. here’s the original recipe I used for inspiration; but my slightly tweaked version of the recipe is below!

Ingredients:
3 Granny Smith apples
2 Braeburn apples
1 teaspoon ground cinnamon
1/2 cup sugar (original recipe said 3/4 cup)
1/2 cup butter
1 cup firmly packed light brown sugar (moving forward, I would recommend 1/2-3/4 cup instead)
2 pie crusts
1 egg white
2 tablespoons granulated sugar
Vanilla ice cream

Directions:
1. Preheat oven to 350º. Cut apples into 1/2-inch-thick wedges — I started to peel all of them, but realized our peeler was terrible so ended up going for a more “rustic” look and some apples still had their peel on them. Toss apples with cinnamon and 1/2 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 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust 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. Let cool for 15-20 minutes and top with vanilla ice cream. YUM!

Here’s how the pie turned out! Both E & I were super happy with the final result – it was really tasty! I ended up making this pie in the evening {because I just couldn’t justify spending a sunny Sunday afternoon cooped in the kitchen baking a pie!} so the lighting wasn’t the absolute best. These first two photos below don’t do the pie justice, which is why I snapped a photo the next day of the half-eaten pie. I have no doubt the pie will be completely finished in the very near future.

Have you ever made a pie? What’s your favorite type of pie? I’d love to know! xo

Wayfair Pie Bakeoff

Wayfair Pie Bakeoff

Wayfair Pie Bakeoff

Battle of the Pies

*please note, in return for this post, i was compensated a wayfair gift card. 



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