What We Served: Thanksgiving Edition- Skillet Apple Pie

Happy Thanksgiving!

For the past week or so my roomies have been attending different “friendsgivings” and letting me tag along. One was a group of social work majors, and the other was a group called Slow Food that focuses on eating food that isn’t “fast food.” Both dinners were pot luck style, much like a family Thanksgiving dinner would be.

I love how pot luck style creates a totally different community vibe than simply being a guest at someone’s house would. You have a role and a purpose, and you feel needed. I’m all for playing hostess and putting on a special night for my loved ones, but I am so thankful that Thanksgiving gives us the opportunity to realize that we are needed and that we do have people that need us! Even if it is just our food they want 😉

IMG_3331My roommate brought the best apple pie I have ever had to the social work major dinner, so I just HAD to share it. I’m even baking one myself to bring to my boyfriend’s family’s dinner tonight. It’s THAT GOOD. Here it is:

The Best Cast-Iron-Skillet Apple Pie


2 lb Granny Smith Apples

2 lb Ambrosia or Braeburn Apples

1 tsp. Ground Cinnamon

3/4 C. Granulated Sugar

1/2 C. Butter

1 C. Firmly Packed Light Brown Sugar

1 Package Refrigerated Pie Crusts

1 Egg White

2 Tbsp. Granulated Sugar

Vanilla Ice Cream



  1. Preheat oven to 350. Peel apples, and cut into thick wedges. Toss apples with cinnamon and sugar.
  2. Melt butter in a 10 inch cast iron skillet over medium heat; add brown sugar, and cook, stirring constantly until sugar is dissolved (1 to 2 minutes). Remove from heat.
  3. Place 1 pie crust in skillet over the butter and brown sugar mixture. Spoon apples over piecrust, and place second pie crust on top of the apples.
  4. Whisk egg white until foamy and brush over top. Sprinkle with the remaining granulated sugar. Cute 4 to 5 slits in the top for steam to escape.
  5. Bake at 350 for 1 hour to 1 hour and 10 minutes, or until golden brown and bubbly, shielding with aluminum foil for the last 10 minutes to prevent excessive browning. Cook for 30 minutes before serving. Top with vanilla ice cream and enjoy!


How do you celebrate Thanksgiving? Does grandma do all the cooking, or does your family split up the tasks and come together as a community of potluckers? Let’s discuss!



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