Holiday Season has officially kicked off already and I hope you are spending it with the ones you love!
This week is Thanksgiving day on Thursday and I really wanted to make something special for the one person I’m most thankful for… my husband. There is no one in this world that shows me the most support, love and understanding than this guy, so this year I’m dedicating my Thanksgiving dessert to Guillermo, and what could be better than his favorite of all time: Apple Pie!
We all know that apple pie is full of deliciousness, AKA sugar, so my take today is a play on different sugary content that resulted in an interesting, less-harming-still-delicious filling.
Also, I will use a cast iron skillet as a pie pan. The reason is simple: this year I didn’t cook the filling first and really wanted to get a crispy bottom and guess what, it worked! Thank the universe for cast iron kitchen tools and their high temperature conduction property! XD
1 pie crust (store bought)
4 medium size red delicious apples.
¼ cup white granulated sugar.
¼ cup coconut sugar.
¼ cup maple syrup.
1 tsp vanilla extract.
1 tsp ground cinnamon.
½ tsp ground nutmeg.
½ tsp pink salt.
1 tsp lime juice.
2 tbsp duce de leche.
Preheat the oven to 320 F. Yes! 320, we’re bake for a long time today.
Peel and slice all the apples. The thickness of each slice is a bit less than ¼ inch.
Add all the apples to a bowl and add all ingredients except for the Duce de Leche. Mix well just until all ingredients are combined.
Take your cast iron skillet and grease it with a little bit of butter or coconut oil.
Unroll your pie crust and pass a rolling pan a few times just to make sure it’s ready to go! Cover the skillet with the first pie crust.
Use a baking brush to add the Dulce de Leche to the bottom of your pie. This is VERY important because this caramel will prevent a soggy bottom by keeping all the juices in the right place.
Add the filling to the skillet. Take your time here, you want to make sure there are not big holes of air in your pie!
Cover the pie with the second half of the pie crust just as shown in the pictures above.
Prepare a quick egg wash (one egg mixed with 1 tablespoon of water) and brush all your pie cover. Then sprinkle one more tablespoon of granulated sugar all over your pie top.
Bake at 320 F for 70 minutes.
Once your pie is out of the oven, let it cool for about 10 minutes before serving. My husband likes a vanilla ice-cream scoop on top so that’s what I’m doing today!
Hope you like this recipe! Happy thanksgiving!