Skillet Apple Pie

It is apple season in Georgia and on a recent trip to Elijay, Kenny and I came home with an assortment of fresh apples. For the pie, I used a mixture of apples, sweet and tart. Serve warm with ice cream for the perfect ending to a fall meal.

Skillet Apple Pie

Filling:
2 tablespoons unsalted butter

6 apples, peeled, cored and thinly sliced, tossed with 1 tablespoon lemon juice

½ cup brown sugar

½ cup sugar

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon salt

1 teaspoon cornstarch

2 tablespoons flour

Sugar

Topping:
1 ½ cups all-purpose flour

¼ cup sugar

1 ¼ teaspoon baking powder

½ teaspoon salt

¼ cup unsalted butter

2/3 cup half and half

3/4 teaspoon vanilla

Melt butter in a 10-inch cast iron skillet. Add the apples and cook, stirring frequently for 5 minutes. Mix together the remaining filling ingredients and add to the apples. Continue cooking for 5 minutes or until the apples are soft.

For the topping, mix together the dry ingredients. Cut in the butter with a pastry blender. Add the wet ingredients and stir together.

Spoon the topping over the apples. Sprinkle with 1 to 2 tablespoons sugar. Bake in a preheated 350 degree F. oven for 25 to 30 minutes and golden brown. Let stand 5 minutes before serving.

Yield: 8 servings