What more does a pie need than slow-cooked caramelized apples and a hint of cinnamon? If you don’t plan on serving this pie immediately, cool it in the skillet, then warm it for 10 minutes in a 350˚F oven before unmolding. This will keep the crust from getting soggy.
- 3/4 cup sugar
- 8 medium sweet-tart apples, such as Braeburn, peeled and cut into 12 wedges each (4 lb.)
- 2 Tbs. lemon juice
- 1 tsp. ground cinnamon
Preheat oven to 350˚F. Spread sugar in even layer over bottom of 10-inch cast-iron or ovenproof skillet (not nonstick), and heat over medium-low heat. Cook 12 to 15 minutes, or until sugar has caramelized to a pale amber color, stirring often with wooden spoon. Remove from heat.
Toss apple wedges with lemon juice and cinnamon in bowl. Arrange apple wedges flat-side down in concentric circles in skillet over caramel.
Roll crust into 10-inch disc. Place dough over apples, folding edges inward to make a rim but covering apples completely. Make 2 to 3 small slits in dough to let steam escape while baking. Bake 1 hour 45 minutes to 2 hours, or until crust is golden brown.
Cool 15 minutes on wire rack. Run knife around edges, then place large cake plate over skillet, and invert pie onto cake plate. Transfer any apples remaining in skillet into pie and smooth with knife.
- Calories: 287
- Carbohydrate Content: 57 g
- Fat Content: 7.5 g
- Fiber Content: 3 g
- Protein Content: 2 g
- Saturated Fat Content: 3 g
- Sodium Content: 100 mg
- Sugar Content: 39 g