Ingredients
Ingredient Checklist
2 pounds Granny Smith apples
2 pounds Braeburn apples
1 teaspoon ground cinnamon
¾ cup granulated sugar
½ cup butter
1 cup firmly packed light brown sugar
1 (14.1-oz.) package refrigerated piecrusts
1 egg white
2 tablespoons granulated sugar
Butter-pecan ice cream
DirectionsInstructions Checklist
Step 1
Preheat oven to 350ºF. Peel apples, and cut into ½-inch-thick wedges. Toss apples with cinnamon and ¾ 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. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.
Step 3
Bake at 350ºF 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. Serve with butter-pecan ice cream.
