(Culinary.net) While apple pie is a traditional seasonal dish, you can add unique flavour with this skillet version. Simply toss Honeycrisp apples with brown sugar, cinnamon and lemon juice then spoon between two pie crusts simmering in a thin layer of brown sugar and cinnamon then drizzle with caramel sauce for a deliciously gooey evening treat.
- 4 large Honeycrisp apples, peeled, cored and sliced
- ¼ cup sugar
- 1 ½ tbsp cinnamon, divided
- 1 tbsp lemon juice
- 6 tbsp butter
- ¼ cup plus 2 tsp, brown sugar
- 2 refrigerated pie crusts
- 2 tsp whipping cream
- caramel sauce
Heat oven to 350° F.
In large bowl, combine apples, sugar, 1 tbsp cinnamon and lemon juice until apples are covered. Set aside.
In oven-safe, 10-inch nonstick skillet, melt butter. Add ¼ cup brown sugar and remaining cinnamon; mix until combined. Boil 5-8 minutes.
In same skillet, place one pie crust over brown sugar mixture. Pour apples over pie crust. Cover apples with second pie crust. Cut slits in top to release steam. Brush whipping cream over crust. Sprinkle with remaining brown sugar.
Bake 35-45 minutes until crust is golden brown.
Drizzle with caramel sauce.