Recipe: Easy Skillet Apple Pie (double crust, baked in an iron skillet)

EASY SKILLET APPLE PIE

2 pounds Granny Smith apples
2 pounds Gala apples
1 teaspoon ground cinnamon
3/4 cup plus 2 tablespoons granulated sugar, divided use
1/2 cup (1 stick) butter
1 cup firmly packed light brown sugar
1 (14.1 ounces) package refrigerated pie crust (or one double homemade pie crust)
1 egg white, whisked until foamy
FOR SERVING:
Vanilla ice cream
Whipped cream

Preheat oven to 350 degrees F.

Peel apples and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar; set aside.

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 pie crust in skillet over brown sugar mixture. Spoon apple mixture over pie crust and top with remaining pie crust. Brush top of pie crust with egg white; sprinkle with remaining 2 tablespoons sugar. Cut 4 or 5 slits in top for steam to escape.

Bake in preheated oven 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 vanilla ice cream and whipped cream.

Makes 1 (10-inch) pie, 8 servings
Adapted from source: Southern Living magazine