Prep 30 mins
Cook 25 mins
One of the cover recipes for Southern Living (Sept '07). Baked in a cast iron skillet, it also works in a 9x13 casserole dish.
- 1 (15 ounce) package frozen pie crusts
- 6 large rome apples or 6 large granny smith apples, cored
- 6 tablespoons golden raisins
- 1 large egg, beaten
- 1⁄2 cup butter, melted
- 1 cup light brown sugar, firmly packed
- 1⁄4 cup corn syrup
- 1⁄2 cup apple juice
- 1 teaspoon ground cinnamon
- 6 cinnamon sticks
- golden raisin
- Unroll piesructs onto a lightly floured surface, cut dough into 12 (10x1 inch) strips, reserving dough scraps for later use. Crisscross 2 strips of dough on surface, forming an "X". Place 1 apple in center of "X". Spoon 1 tablespoon raisins into apple core, pressing to compact. Pull strips up and over apple pressing dough into core; trim off excess if necessary. Repeat with remaining piecrust strips, apples, raisins.
- Reroll remining dough scraps. Cut leaf shapes from dough using a paring knife. Gently score designs in leaves using knife.
- Stir together egg and 1 tbsp water; brush dough strips on apples with egg misture. Gently press leaves onto dough strips at top of apples; brush leaves with egg misture.
- Whisk together melted butter and next 4 ingredients;pour mixture into 6 (6inch) cast-iron skillets (or all into one 9x13). Place 1 apple in center of each skillet.
- Bake at 425F for 20-25 minutes or until pastry is golden brown. Shield apple tops with aluminum foil after 15 minutes to repvent excessive browning. Remove from oven. Press 1 cinnamon stick into center of each apple to resemble a stem. Garnish with golden raisins if desired.