Cast Iron Skillet Apple Pie

Ingredients

4 lg Granny Smith apples
1-2 other apples depending on size (Gala, Fuji, Envy, or other)
1 refrigerated, ready-made pie crust (2 pieces)
1 stick of butter
1+ c of brown sugar (packed)
½ c sugar
2 tbs cinnamon
2 tsp nutmeg
1 tsp ginger
2 tbs flour
egg white & water mixture
a tiny mixture of cinnamon sugar (about 2 tsp)

Peel and cut apples and put them into an acid-water bath to keep them from turning brown. You can use lemon or lime in the water. I used pineapple juice and water. I also like to throw in a surprise apple or two to mix it up with the Granny Smiths. This time I used 1½ Envy apples.

(Get your pie crusts out of the box, so they can warm to room temperature while you prepare your apples.)



Into a jar put 1/2 to 2/3 cup of sugar. I got carried away and used more sugar than I usually do. Add the flour to the sugar. This keeps the pie from getting runny inside. Nobody likes runny insides!
The next part was hard for me because I tried to come up with exact measurements for the spices for you precise people. I usually just dump my spices in until it looks and smells right to me.
Now shake up the dry ingredients, but put the lid on first! I guess you could use a bowl and sp



Melt your butter over low-medium heat then add the brown sugar. I tend to add a little more than one cup. (Paula Deen would be proud.) Mix it together until it looks like chocolate gravy.



Lay your bottom crust on top of the gooey, delicious goodness. Now place your well drained apples on top of the crust. Don't dump them in because it will tear right through the dough. Remember it's floating on a sea of yummy, so it's a little delicate.



Pour the sugar mixture over the apples.



Cut a vent hole in the top crust and place it over the apples. I usually use a cookie cutter, but the only one I could find was a huge star, so I guess we're having patriotic pie tonight.
Tuck the top crust down along the edges. Sometimes I worry about how it looks, so I try to get my edges pretty.



Using an extremely soft brush, or in this case my fingers, wash the top crust with the egg white-water mixture. You will want to do this lightly. Don't let it pool in the crevices. Sprinkle a little cinnamon sugar on top of the egg wash. This makes the crust glisten with a beautiful golden color.
Now wrap the edges with foil so they don't burn.

Bake at 350° for 35 minutes and remove foil.  Continue baking for 10-15 minutes depending on your oven, altitude.  Let the pie cool on a baking rack for at least 15 minutes.

Quick Apple Cream Cake

4 medium Gala apples
Juice of 1 lemon (2 Tbs.)
1/4 cup flour
1 1/4 cups packed brown sugar, divided
1 tsp Cinnamon
1/4 cup butter (1/2 stick)
1 frozen pound cake, thawed
1 8 oz pkg cream cheese, softened
1/2 cup sour cream
1 1/2 tbsp cornstarch
1 egg yolk

Peel, core, and slice apples. Put in large micro-safe bowl, add lemon juice,  flour, 1 cup brown sugar, cinnamon and butter to bowl (do not mix). Microwave, uncovered, on HIGH 3-4 minutes or until butter is melted.

Remove bowl from microwave; mix just until combined. Microwave, uncovered, on HIGH 2-3 minutes or until sauce is thickened.

Meanwhile, cut pound cake into sixteen even slices. In small bowl, whisk together cream cheese, sour cream, cornstarch, remaining ¼ cup brown sugar and egg yolk until smooth.

To assemble cake, arrange eight of the pound cake slices to fit evenly in bottom of 9 x 13 pan.  Spread half the cream cheese mixture evenly over pound cake. Pour half of the apple mixture (being sure to incorporate sauce) over cream cheese layer; spread to cover evenly.

Repeat layers with remaining pound cake, cream cheese mixture and apple mixture. Microwave, uncovered, on HIGH 4-5 minutes or until mixture is heated through.

Remove from microwave; let stand 2-3 minutes.