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.
- 1/4 cup unsalted butter half cube
- 1/2 cup brown sugar packed
- 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
- 1 egg slightly beaten with 1 teaspoon water, for egg wash
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!