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2 lbs. Granny Smith apples 2 lbs. Braeburn apples 1 tsp. ground cinnamon 3/4 c. sugar 1/2 c. butter 1 c. firmly packed light brown sugar 1 pkg. refrigerated piecrusts 1 egg white 2 Tbsp. sugar Preheat oven to 350. Peel apples and slice. Toss apples with cinnamon and sugar. Melt butter in a 10" cast iron skillet over medium heat; add brown sugar and cook, stirring constantly 1-2 minutes or until sugar is dissolved. Remove from heat; place one 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 sugar. Cut 4-5 slits in top piecrust for steam to escape. Bake at 350 for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding last 10 minutes to prevent burning. Cool 30 minutes before serving. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |