Skillet Apple Pie

Apple pie, especially this time of year (any time actually) is an absolute go to for dessert.  This preparation is so easy that you could just about have pie any day of the week, not just for a special occasion.  I know, your waistline will curse this recipe, but your taste buds will go wild.  I have come to call this "Apple Crack", it's that addicting.  The brown sugar and butter underneath the crust on the pan bottom makes a fantastic, nutty, delicious note to this winner of a dessert.  Enjoy!

2# Granny Smith apples
2# Braeburn apples
1 tsp ground cinnamon
3/4 cup granulated sugar
1/2 cup butter
1 cup firmly packed light brown sugar
1 package refrigerated piecrust
1 egg white
2 tablespoons granulated sugar

Accompaniment:

Vanilla ice cream (or any other you'd like- Butter Pecan is great)

Preheat oven to 350°F

Peel apples and cut into 1/2 inch thick wedges. Toss apples with cinnamon and 3/4 of 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 one piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining pie crust.  Whisk egg whites until foamy., then brush the top of the pie with the whites.  Sprinkle with 2 tablespoons granulated sugar. Cut 4 or 5 slits in the top for steam to escape.

Please pie in the oven and bake for 1 hour (you may need an additional 10 minutes if not golden brown enough) or until golden brown and bubbly.  If excessive browning starts to occur, shield with aluminum foil during the last 10 minutes.  Remove from oven and cool on a wire rack 30 minutes before serving. Top each piece with ice cream and enjoy!