Warm up and indulge your sweet tooth with this classic apple pie served in a cast-iron skillet.
1/2 cup butter
1 1/2 cups brown sugar, divided
6 Granny Smith apples, peeled, cored, quartered and thinly sliced
2 tablespoon lemon juice
2 (9 inch) pre-rolled pie crusts
1 cup sparkling apple cider
1 tablespoon ground cinnamon
2 tablespoon butter, cut into small chunks
1 egg and tablespoon of water, lightly beaten (for egg wash)
Preheat oven to 350°.
Pour the sparkling apple cider, a 1/2 cup brown sugar, and the butter into a heavy cast-iron skillet and bring to a boil — until the cider thickens into a syrup-like consistency. Remove skillet from heat and allow it to cool for 10 minutes.
Once the skillet is cooled, place 1 refrigerated piecrust on top of the syrup mixture.
In a medium-size mixing bowl, toss the apple slices with the lemon juice and then mix in the remainder of the brown sugar and cinnamon. Pour the seasoned apples in an even layer on top of the piecrust.
Top the apple layer with the second piecrust and pinch the edges of the crust around the edges of the skillet, creating a classic piecrust look.
Use a pastry brush to paint the top layer of the dough with the egg wash.
Cut 3 slits into the top crust for steam to escape.
Bake in the preheated oven until the crust is golden brown; about 30 minutes.