RICHMOND, Va - Tracey Winslow, Owner of Simply Southern Pies, baked up a classic favorite with a her Skillet Apple Pie. As a home-based business, Tracey sells her pies at local farmers markets and has recently expanded throughout Richmond and Williamsburg. Whether you want a homegrown classic or a special occasion dessert, Tracey has a sweet treat waiting for you. For more information you can visit online at http://www.simplysouthernpies.com.
Skillet Apple Pie by Tracey Winslow of Simply Southern Pies
Pre-heat oven to 350 degrees
1 – 10 inch cast iron skillet
1 – Package refrigerated pie crust (or see pie crust recipe below)
2 – Pounds of Granny Smith Apples
2 – Pounds of Braebrun apples
Juice of one lemon
1 teaspoon of cinnamon
½ cup brown sugar
¼ cup sugar
3 tablespoons of flour
4 tablespoons of melted butter
Line the bottom of the skillet with one of the pie crust. In a separate bowl mix sugar, brown sugar, flour and cinnamon. Peel and slice apples, toss with lemon juice, toss apples with the sugar cinnamon mixture, then toss in the melted butter. Spoon the apple mixture over pie crust,
then top with remaining pie crust, cut 4 vents in the middle of the pie. Then sprinkle cinnamon sugar on top. Bake for 1 hour or until golden brown and bubbly.
Pie Crust Recipe:
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
½ cup butter (1 stick of butter cut in to four equal pieces)
½ cup vegetable shorting
½ cup cold water
A mixer with a beater attachment Place half the flour (1 ½ cups) in the bottom of the mixing bowl add the sugar and salt, then the butter and vegetable shorting then top that with the remaining flour (1 ½ cups). On a low speed until mixture is crumbly and the size of peas. Pour in the water, increase the mixer speed med-low to and mix until the dough forms a ball. Divide dough half and refrigerate for ½ hour.
