Fall is in the air. One day it was almost 80 degrees and then practically overnight, the weather turned to be very chilly for San Francisco Bay Area standards. The evening temps were in the low 30’s. Along with the chill, we have been getting rain over the last couple weeks on a Sunday and Monday. The weather man predicts it will be that way for this coming Sunday. With a four year drought, this is a welcome site. I am actually pretty excited to have a real winter.
Since it has been so cold, we have the fire place running and extra blankets on the bed. When I think of being chilly, I think of comfort food and the impending holidays. This month for Blogger C.L.U.E. Society our theme was pie. I like pie, but I don’t love pie, so this was going to prove to be a challenge for me. My hubby adores pie, so that made it really easy to get into the pie baking spirit. However, after I tasted this, I LOVE THIS PIE!
This month I was assigned to Christiane and her blog – Taking on Magazines. She loves to buy, subscribe and collect food magazines. I have to say she is my kind of girl. I too have a bit of a magazine collection problem. Smile. She is a regular Mom, but I consider Mom’s to be extraordinary and have one of the hardest jobs on the planet. I am only a Mom to Marty and Stewart, my darling little Havanese puppies but I have a full time job that has me working 55+ hours per week. At least, I can turn things off to a point when I get home, where super Moms are working practically 24/7. Hats off to you Christiane, your blog is amazing – will be coming back for more recipes.
Since this month’s theme was pie, I searched and actually instantly was drawn to her Easy Skillet Apple Pie. When she said easy, she wasn’t kidding. I added a bit more cinnamon, since I am a huge fan and a ½ teaspoon of Cardamom. I finished by a couple teaspoons of orange zest and a couple pinches of nutmeg. The end result was the fall/winter season all wrapped up in a cast iron skillet. This recipe is a winner!!!
Cast Iron Apple Pie
4 pounds Granny Smith apples
1 Tablespoon ground cinnamon
½ teaspoon Cardamom
2 pinches of nutmeg
¾ cup granulated sugar
½ cup butter
1 cup firmly packed light brown sugar
1 (14.1-oz.) package refrigerated pie crusts
2 tablespoons granulated sugar
Preheat oven to 350º. Peel apples, and cut into ½-inch-thick wedges. Toss apples with cinnamon, cardamom, nutmeg and ¾ cup granulated sugar.
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, and top with remaining pie crust. Whisk egg. Brush top of pie crust with egg; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.
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.
I'd put a sheet of parchment paper under the skillet that I had on a baking sheet to catch the drippings.