Cast Iron Skillet Apple Pie

It absolutely isn’t fall until the first iron skillet apple pie is made. When baking the house even smells of the season. This is truly a simple dessert that will always please.

4 cups peeled and sliced apples (Granny Smith are best)

1/2 cup sugar

Cinnamon and nutmeg to taste

1/2 cup butter

1 cup brown sugar

2 pie crusts 

Preheat oven to 350 degrees. While preheating add butter and brown sugar to the a 9 inch cast iron skillet and sit in oven to heat. Remove once butter has melted. Please one of the pie crusts on top. In a box mix together apples, sugar, and spices. Fill pie crust. Top with second crust. Bake 20-25 minutes. Best served warm.

Here is the peach cobbler:

Everyone has a peach cobbler recipe they use in The South…most are that cuppa-cuppa-cuppa sort of thing that has like four ingredients and can be made just as easily with a can of fruit cocktail as it can peaches. There is a time and place for those sort of recipes, but during peach season you deserve better…and this is the recipe for that.

Cornmeal and buttermilk are two of the most southern ingredients and it truly surprises me that they aren’t with peaches more often. I add cinnamon and brown sugar to add an extra depth of flavor that create a crispy sort of crust that has the taste of Captain Crunch.