Mr. Hayes (my dad) is known for his homemade apple pies, so I called the Hayes House today to get his favorite receipt. It just so happened, he was making an apple pie too – except instead of using the traditional pie dish, he was using his skillet. I had him give me the recipe he was using and it turned out delicious…will NEVER make an apple pie in glassware again!
In a 8″ round skillet, melt a cube of butter and add a cup of brown sugar. Mix until the sugar dissolves and add a tablespoon of vanilla (my twist). Remove from heat and sprinkle 3/4 cup of chopped walnuts on top (also my twist and I will add more next time). Set aside and start working on your apples.
Peel 7-10 apples (I used Honey Crisp) and slice them thinly. Place in a large bowl and squeeze juice from a 1/2 lemon on top.
In a small bowl, add 3/4 cup white sugar, two tablespoons of cinnamon, a dash of nutmeg and a dash of allspice. Mix well.
Evenly coat the apples with the sugar mixture.
Defrost your pie crust (2-3 hours prior) and roll both crusts out to ensure the correct size for your skillet. Place the bottom crust on top of the butter/brown sugar in the skillet and start arranging your apples.
Fill the skillet with apples and place the other pie crust on top – make sure to make 4-6 slits! Cut excess crust and pinch the edges.
Make an egg wash by separating the egg white from the yoke. Whisk the white until frothy and then brush on to coat the crust. You can sprinkle a little white sugar on top too!
Preheat the oven to 325 degrees and place the skillet on the middle rack. I placed a baking sheet on the lower rack to catch drips…
Bake for an hour to an hour and a half until golden brown. Remove and let it sit for at least 30 minutes before serving.
I ordered vanilla and salted caramel ice cream from Molly Moons to scoop on top – soooo good and soooo fitting for Fall!