Easy as Apple Pie

Apple stilllife

I’m hungry for an apple pie and this recipe from Southern Living Magazine (Sept 2011) makes a great one.

Its almost like apple dumplings but not!

And the iron skillet is essential to the pie.

Try it and let me know how it turns out!

Making an apple pie has never been so easy. Simply toss apples, cinnamon, and brown sugar, and spoon over a refrigerated pie crust in the cast-iron skillet. Top with the other crust and bake.

4 pounds apples (whatever you have apple-wise)
1 teaspoon ground cinnamon
3/4 cup granulated sugar
1/2 cup butter
1 cup firmly packed light brown sugar
1 (14.1-oz.) package refrigerated piecrusts

How to Make It
Step 1
Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.

Step 2
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 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Cut 4 or 5 slits in top for steam to escape.

Step 3
Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving

Apple Pie Recipe

Made a great apple pie from a recipe in the September  2011 Southern Living magazine.


The cast iron skillet is the key and it looks so great when you pull it out of the oven. The flavor reminds me more of apple dumplings than apple pie.

And isn’t that aroma wonderful? Better than some apple pie candle or air freshener!  Of course, the best part is sharing the pie with friends and family. Our friends from Tulsa were here last Sunday- a beautiful September day. They had a friend with them who had been in the Joplin tornado. His story was heart wrenching and it is truly unbelievable that he is alive. His hip had been crushed so he will have a long time to recuperate before he is back to full strength. He is grateful that his son wasn’t hurt badly, but they lost everything. Nothing was left standing but the door jam of the closet where he took refuge.

I was happy to share this pie with him and our friends on the porch in the late afternoon sun as he told his story. I was grateful for the kindness of our friends that shared their weekend at the lake with him.

So try this pie and share it with someone – listen to their story and enjoy a September afternoon in the sun.