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.
Ingredients
- 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
Directions
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Preheat oven to 350 degrees.
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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.
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In skillet over medium heat, cook sugar mixture until it is light amber and bubbly, 8–10 minutes.
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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.
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Serve warm or at room temperature.
