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IRON SKILLET APPLE PIE (Folk Magazine)
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FOLK Magazine RECIPE: 1 stick, plus 1 TBS butter | |
1 c | brown sugar,, (can be cut in half) |
1 c | white sugar,, (can be cut in half)... |
1tsp | cinnamon |
½ tsp | nutmeg |
4 c | Granny Smith Apples, peeled and chopped into small pieces |
1 box | refrigerator piecrust, (or homemade) |
In large iron skillet, melt 1 stick of butter and 1 cup brown sugar (do not caramelize, just melt the two together). Cover with piecrust; add apples, ¾ c white sugar, cinnamon and nutmeg. Cover with top crust that has been slit in 3-4 places (I always cut a heart shape, feel free to choose your own cutout). Sprinkle top with remaining ¼ cup of sugar and dot with remaining TBS of butter.
Bake in 350-degree oven, for 30-45 minutes or until crust is brown and apples are tender.
Originally From: FOLK | No. 11 (Autumn 2013) Provided by Sandy Robinson. Photography by Rikki Snyder. Order the issue in PRINT by clicking
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