That's where this recipe comes in. It has all the great things about apple pie, but takes a fraction of the time to make. I made it in my cast iron skillet, just because I like making things in cast iron, but I'm sure a pie plate would be good, too. It also makes a really tasty breakfast, for those of you who like getting a nice unhealthy start to your day.
Apple Skillet Pie
Prep Time - 20 minutes
Cook Time - one hour
1 stick butter
1/2 cup brown sugar
2 TBSP sugar
1 tsp cinnamon
6 big apples
1 roll-out refrigerated pie crust
1 egg, lightly beaten with 1-2 TBSP milk
sugar, for dusting
Melt butter over medium-low heat in a cast iron skillet. Once butter is melted, add the sugar, brown sugar, and cinnamon and stir to combine.
Preheat oven to 350 degrees F.
While the butter is melting, start peeling, coring, and cutting the apples into slices. I used 6 really big apples but could've used one or two more because my skillet is really big. Add them to the pan and stir to coat. Cook for about 5 minutes.
Remove the pan from heat and put the pie crust on the top. Cut a few slits in the crust to allow the steam to escape.
Brush the top of the crust with the egg/milk wash and sprinkle with some sugar (this is optional, but it looks pretty).
Put in the oven and bake for 45-60 minutes, or until the crust is nice and golden brown. Depending on how full your skillet is, you may want to put a cookie sheet under the skillet to catch anything that may seep out of the pan.
Let cool for about an hour before cutting and eating. Enjoy!