SERVES 6
TOTAL TIME: 40 minutes
There are two crusts in a box of Pillsbury Pie Crusts; you will need only one crust for this recipe. You will need a 12-inch ovensafe skillet for this recipe. Serve with whipped cream or ice cream.
|
½ |
cup apple cider |
|
½ |
cup packed (3½ ounces) brown sugar |
|
1 |
tablespoon lemon juice |
|
2 |
teaspoons cornstarch |
|
¼ |
teaspoon ground cinnamon |
|
2 |
tablespoons unsalted butter |
|
2½ |
pounds Granny Smith apples, peeled, cored, halved, and cut into ½-inch-thick wedges |
|
1 |
refrigerated Pillsbury Pie Crust |
|
1 |
large egg, lightly beaten with 2 tablespoons water |
|
2 |
teaspoons light brown sugar |
1. Adjust oven rack to middle position and heat oven to 500 degrees. Whisk cider, brown sugar, lemon juice, cornstarch, and cinnamon together in bowl until smooth.
2. Melt butter in 12-inch ovensafe skillet over medium-high heat. Add apples and cook, stirring occasionally, until just beginning to soften, about 5 minutes. (Do not fully cook apples.) Off heat, stir cider mixture into apples until well coated.
3. Meanwhile, lay pie crust flat on counter. Fold back outer ½-inch edge of crust and crimp edge. Cut four 2-inch steam vents in center of dough. Carefully lay pie crust over apple filling in skillet. Brush with egg wash and sprinkle with granulated sugar.
4. Bake until apples are tender and crust is golden, about 15 minutes, rotating skillet halfway through baking. Let pie cool slightly. Serve warm or at room temperature.
VARIATION
SKILLET APPLE-CRANBERRY PIE
If using frozen cranberries, do not defrost them.
Cook 1 cup fresh or frozen cranberries with apples in step 2.