"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cast Iron Skillet Apple Pie Recipe

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This recipe for Cast Iron Skillet Apple Pie, by , is from Sara and Matthew's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mike Mitchusson


˝ c. (1 stick) butter
1 c. light brown sugar
2 refrigerated rolled pie crusts such as Pillsbury
2 cans (21 oz. size) apple pie filling
2 Tbsp. cinnamon sugar

Preheat oven to 400 degrees.
Melt the butter in a 9 inch cast iron skillet….set aside 1 Tbsp. of the melted butter for the top crust.
To the melted butter, add the brown sugar and whisk together over medium heat, about 2 minutes.
Remove from the heat and line the skillet with one of the pie crusts.
Pour the apple pie filling over the crust and sprinkle with 1 Tbsp. of the cinnamon sugar.
Use the second pie crust to cover the filling.
Brushy the top with the reserved melted butter.
Sprinkle evenly the remaining 1 Tbsp. of cinnamon sugar on the top crust.
Bake for 30 minutes.
Serve hot with ice cream or dollop of whipped cream.




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