I was SO glad to find this recipe. I clipped it from a magazine years ago, and then lost it. My family requested that I make it again, so I had to go looking. This recipe is OUTSTANDING. I usually also add a little nutmeg. This is a great recipe for beginners. It doesn't always make the prettiest pie, but it is usually the tastiest!!! Thanks, jellyqueen!! :-)
This is a delicious pie. I baked it in a 9-inch iron skillet and used a combination of granny smith apples with 1 lone gala apple for extra color. I left the peel on the apples, coring and slicing while the butter and the brown sugar melted. This was quick to put together and prep time minimal. My pie may have been overfilled as it tended to cook over some. I would highly recommend putting a cookie sheet under the pan just in case. I slipped the cookie sheet under just as the first drop of juice was oozing out. I will be serving leftovers to my DS and his favorite is apple pie. I am sure to make this one again.
Wonderful Pie! I added 1/4t each of nutmeg and allspice as suggested in another review. The crust is crisp and apples soft, full of flavor. Only had whipped cream on hand. Yum, is all I have to say. Thanks for sharing, Jellyqueen!
I searched the site before adding my Dutch Oven Deep Dish Apple Cobbler, and because your excellent recipe Jelly Queen is basically the same as mine I just wanted to add that you can layer this dish using 4 frozen pie crust, in this case I used extra I had on hand in the freezer that had broken apart, waste not want not my Grandma used to say! This will triple your servings so you want about 10 Granny Smith apples and extra spices. Just add additional time baking about 40 minutes extra, or until you get your golden crust. Carry in a cast iron Dutch oven Cobbler with a side of Vanilla Ice Cream, I guarantee you will be the talk of your next potluck, it will get raves!
This was so so good! :) I have never made a pie in a skillet so considered this an "experiment"...dh raved; bil said it was better than restaurant quality. I used five smallish granny smiths and one macintosh (I think) apple that I just happened to have on hand. I followed another poster's suggestion of using Gourmet Double Pie Crust for the pie crust and it worked perfectly. We served it with vanilla ice cream on the side, and spooned "pie juice" (the drippings, whatever you call them) over the ice cream. Definately the best apple pie I've ever made. Thanks! :)
I made this for a church activity and covered the top with a homemade mexican caramel. I didn't put all of the recommended butter though. It was a HUGE hit.
This was very good and sooo easy. My monther in law who is a great cook said it was the BEST apple pie she has had. Thankyou!!!!
This was great, very yummy. I actually made mine over a camp fire. It came out great. Made for Zaar World Tour 05
Very good! I used two of my favorite kitchen things, the cast iron skillet and the apple peeler/slicer. With piecrust already made, this went together in no time. Used 5 huge granny smith apples, otherwise followed the recipe exactly. Not too sweet with lots of lovely juice which thickened as the pie cooled. My son loves fruit desserts and had at least 3 pieces. Thanks, Jellyqueen, this one's a keeper!
This is a wonderful apple pie! I used 4 fairly large Granny Smith apples (sliced, they filled a 1 1/2 quart Pyrex bowl). I added 1/4 teaspoon each of nutmeg and allspice because we like plenty of spice in our apple pie. I only had to bake the pie 36 or 37 minutes, but that may just be a variation in my old oven. When I cut into it, the juices ran out, and they were delicious spooned over the pie. This one is definitely a keeper!