the minute i found out that baby A was on his/her way into our lives, i screamed. literally. at my desk. in an office of 600 people in the middle of midtown manhattan. i then followed up the scream with "i need to get pregnant!" for some odd reason, no one thought anything of it. (no i'm not getting pregnant anytime soon).
i have been friends with boots since the 7th grade. we go wayy back. she found out that she was pregnant after dancing the night away at my wedding and honoring me by being one of my beautiful bridesmaids.
as soon as i heard that boots was blogging about the baby and everything that goes along with pregnancy, i knew i wanted to contribute in even the slightest way. i cannot claim that i came up with this to-die-for recipe, but i actually made it. that's a huge step for me being that boots coined me best as a "faux bride" (in the most loving of ways). you see, i don't cook. my husband does. once i realized that he was going to send me back to where i came from, i decided to roll up my sleeves and make a pie. all i have to say is that if i can do it, you can do it.
enjoy!
xo
Cast-Iron Skillet Apple Pie
2 lb. Granny Smith apples
2 lb. Braeburn apples
1 tsp. cinnamon
3/4 c. granulated sugar
1/2 c. butter
1 c. brown sugar
1 (14.1 oz.) package refrigerated piecrusts
1 egg white
2 T. granulated sugar
Peel and slice apples, toss with sugar and cinnamon. Melt butter in 10 inch cast iron skillet over medium heat; add brown sugar and cook, stirring constantly, 1 to 2 min. or until sugar is dissolved. Remove from heat and place one piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 T. granulated sugar. Cut 4 or 5 slits in top for steam to escape. Bake at 350 for 1 hour and 10 min. or until golden brown and bubbly.
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