Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

Posted by on Aug 21, 2019 in alcohol, apples, Blog, boozy, Bready or Not, pie | 0 comments

A trusty cast iron skillet bakes up a beautiful apple pie in this delicious recipe.

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

This pie is also special because it includes a drizzle of ginger liqueur. I posted a recipe a few weeks ago on how to make a cheap, sublime version at home in under a week.

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

The ginger liqueur does add some lovely nuance to this pie, too–the complexity and freshness come across in a different way than, say, using some lemon juice on the sliced apples as I sometimes do to prevent them from browning.

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

The whole process of this recipe is pretty neat, too. The biggest dose of sweetness is actually at the bottom of the pie, as butter and brown sugar are baked into the bottom crust!

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

I had to make this recipe three times to finally figure out the right balance of ingredients and how best to bake it. The second try was the most disastrous, as I ended up with the dreaded soggy bottom.

soggy bottom

Do be sure to follow the advice to use a rimmed cookie sheet in the oven. It’ll catch the overflow from the skillet and save you from suffering a soggy bottom.

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

 

Click here for my Homemade Ginger Liqueur Recipe

 

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

Use a large iron skillet to bake up a delicious apple pie! Ginger liqueur adds complex flavor and elevates this beyond the average pie.
Course: Dessert
Keyword: alcohol, apple, pie
Author: Beth Cato

Ingredients

Skillet base:

  • 1/4 cup unsalted butter half cube
  • 1/2 cup brown sugar packed

Pie:

  • 2 prepared rounds of piecrust dough bought or made
  • 1/4 cup white sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons flour
  • 5 Granny Smith and/or Honeycrisp apples peeled, cored, and sliced
  • 1/4 cup ginger liqueur

For top:

  • 1 egg slightly beaten with 1 teaspoon water, for egg wash

Instructions

  • Preheat oven at 350-degrees with a large rimmed cookie sheet in the oven. [THIS IS IMPORTANT. The skillet will likely overflow as it bakes and the hot cookie sheet will also reduce the likelihood of a soggy pie bottom.] Add butter to skillet and place in oven until butter is melted. Remove skillet; stir in brown sugar, then return to oven until sugar starts bubbling, about 10 to 15 more minutes.
  • In the meantime, in a small bowl combine the white sugar, cinnamon, and flour. Set aside.
  • Roll out one of the pie crusts, if not already done. Carefully lay crust inside hot skillet so that bottom and sides are covered. Pour apple slices inside. Drizzle liqueur over the apples, followed by the dry ingredients.
  • Roll out second pie crust. Lay atop the mounded pie. Wary of the hot pan, tuck the crusts together as much as possible. Cut several slits in the top of the pie.
  • Brush egg wash over the top crust. Set pie on top of hot cookie sheet in oven.
  • Bake until pie is golden brown and apples are tender when jabbed with a fork, about 45 to 50 minutes.
  • Let cool at least 30 minutes before cutting. Store covered with foil, at room temperature or in fridge.
  • OM NOM NOM!

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