We have been enjoying the best weather here in the Pacific Northwest!! I can’t remember a summer like this one and can count on one hand how many days of gray weather we have seen. It’s been gorgeous!
Our nice weather has done wonders for our little apple tree. It is FULL of apples and these apples are HUGE! They keep falling off the tree because of their size. Today, a cool front came in and with it brought thunder and lightening. It felt a bit like Fall and it made me want to make something delicious with the apples.
I came across a recipe on Pinterest last night and thought I would try it out. It comes from Sticky, Gooey, Creamy, Chewy and it is called Skillet Caramel Apple Pie. Let’s just say she came up with a winner!
I decided to give it a try and it was a hit in our house! I did do a few things different from her original recipe only because I was frightened of placing my crust in a warm skillet. I am not the best baker and if it sounds like I can mess it up, I try to work around it (ha-ha) Be sure to follow her recipe if you want it more caramelly!
I made my crust by scratch from my trusty Better Homes and Garden’s Cookbook! It turned out perfectly flaky.
Here is my slightly adapted recipe.
- Crust: (double-crust)
- 2-1/4 cups all-purpose flour
- 3/4 tsp. salt
- 2/3 cup shortening
- 8-10 tbsp. cold water
- 6 large apples, peeled, cored and sliced
- 2 tsp. cinnamon
- 2 tbsp. flour (for the apples)
- 6 tbsp. butter
- 1/2 cup + 2 tbsp. granulated sugar
- 1/2 cup brown sugar, packed
- pinch of salt
- 1/4 cup cool water
- Preheat oven to 425 degrees.
- Combine crust ingredients, using a pastry blender
- Split into 2 dough balls
- With rolling pin, roll out on a floured surface
- Fold crust in half and transport to the skillet
- Wrap the other ball of crust in saran wrap until you are done assembling the pie
- Peel and slice the apples into thin pieces
- Layer half of the apples into the crust
- Sprinkle with 1 tbsp. sugar, 1 tsp. cinnamon and 1 tbsp. flour
- Caramel Sauce:
- Melt 6 tbsp of butter in a small saucepan over medium heat. Add granulated sugar, 1/2 cup brown sugar, salt and water. Stir until sugars have dissolved. Continue to stir and bring to a boil. Reduce heat and simmer, without stirring for 3 minutes. Remove from heat, stir and set aside.
- Layer the other half of the apples into the pie and add the remaining 1 tbsp. of sugar and flour along 1 tsp. of cinnamon
- Add the remaining caramel, saving a small amount to drizzle over the crust
- Roll out the top crust and add some vents for the pie. I used a small apple cookie cutter.
- Add the top crust to the pie
- Drizzle the last of caramel on top of the crust
- Place the pie on a cookie sheet lined with foil
- Bake at 425 degrees for 15 minutes
- I added a crust protector at this point so my edges didn't burn
- Reduce temperature to 350 degrees and bake for 50-60 minutes.
Looks good doesn’t it? It was delicious. Emily loves caramel apples but can’t enjoy them with braces so this is a good alternative for her. I will also be making the caramel sauce and pour over sliced apples as a treat for the family. They loved the caramel sauce!
This weekend I will be learning from the very best chefs at the International Food Blogging Conference. I am so excited!! I will bring all the tools I learn there and be sure to share them with you! It is going to be a fun weekend with some of my all time favorite bloggers. I am so excited to share who I meet with you next week! Be sure to be watching!
Do you have any Fall apple recipes you would like to share. I have included a link to share your recipes with my readers too!