Stovetop Apple Pie
This simple pie uses an oven-proof skillet to whip up a scoopable dessert in less than an hour. Start the filling on the stove top, then transfer to the oven while you prep your main course — you'll have a treat at the end of the meal that the family will love.
- 6 tablespoons butter
- 1/2 cup, plus 2 teaspoons, sugar, divided
- 1/2 teaspoon ground cinnamon or apple pie spice
- 6 medium Granny Smith apples, peeled, cored and cut into eight wedges each
- 1 refrigerated pie crust
- 2 teaspoons cream
Preheat oven to 350 degrees.
In a 10-inch, nonstick skillet over low heat, melt butter; remove from heat. Stir in 1/2 cup sugar and cinnamon. Arrange apple wedges evenly in skillet; overlap as needed.
In skillet over medium heat, cook sugar mixture until it is light amber and bubbly, 8–10 minutes.
Place pie crust over apples; cut slits in pastry to allow air to escape. Brush pastry with cream and remaining sugar. Bake 25–30 minutes, or until crust is golden brown and apples are tender.
Serve warm or at room temperature.