Last month the call came down. Honeycrisp apples were in at the orchard and I tossed Baby Bee into the car and we went as fast as we could go to make sure we got some. Our local orchard sells out and I need to make sure we get our fill. We’ve just finished our fourth half peck bag and have one more half peck to go*. We’ve finally slowed down on eating them whole and raw with juice running down our chins and I decided it was time to make them into something.
Last year, I chopped up some and made crockpot applesauce and it was eaten so quickly that 1) I only got one dish of it and 2) I didn’t get to freeze any for later, which was my plan, but this year I knew I wanted to make a pie.
Honeycrisp apples, in my opinion, are the perfect apple. They are sweet with a hint of tartness, crisp and never mealy and juicy but not TOO juicy to make them not good candidates for cooking. I will pay stupid prices for honeycrisp apple at Trader Joe’s in the winter when our stores are gone. They’re apple perfection. And this pie?
Well, let’s just say more than one person in our family licked the plate clean. It was that good. This skillet pie is a little unique, because you start out the pie with a butter and brown sugar sauce on the bottom.
That’s probably why people were licking the plate. This skillet pie doesn’t turn out as a pretty as a regular apple pie, but if you have perfect crust anxiety, this is a good alternative. Sure, it’s a little ugly, but I promise you no one will mind once they get the fork in their hands. They might even lick the plate when they’re done. Right, Big Daddy?
- 8 medium honey crisp apples
- 1 tsp ground cinnamon
- .5 c of white sugar
- .5 c of butter
- ⅔ c brown sugar
- 1 package refrigerated pie crust
- Preheat oven to 350 degrees
- Peel, core and slice apples. I used my apple slicer and then cut each slice into fourths.
- Mix apple slices with cinnamon and white sugar.
- Melt butter in the bottom of an 8″ oven proof skillet over medium heat. Once the butter is melted, whisk in the brown sugar. Stir occasionally until smooth. Remove from heat.
- Lay one crust into the bottom of the skillet and press carefully up the sides. The caramel sauce and pan WILL BE HOT, so press carefully.
- Dump apples into pan and top with the second crust. I crimped along the edge of the pan, trimming any extra.
- Bake around an hour. I began checking for doneness at 50 minutes and it took 65 total minutes to bake.