The idea of making an apple pie myself has always been daunting. Seems like so much work, right? Well, I'm here to tell you it isn't so bad (especially if you use store-bought pie crust 🤫). Admittedly, the worst part is peeling, coring and slicing a pound and a half of apples - which should take just as much time as listening to Pink Floyd's The Dark Side of the Moon the entire way through! *Just kidding*, you should finish before you reach the B side 😉.
2 pie crusts, prepared
1½ lbs Granny Smith apples, peeled, cored, and sliced
⅓ cup + 1 tbsp sugar, divided
1 tsp cinnamon
pinch of nutmeg
⅓ cup butter
⅔ cup brown sugar, packed
1 egg white
Preheat oven to 350°F.
Peel, core, and slice apples (about ¼” inch thick wedges); place in a large bowl. Toss apples with ⅓ cup sugar, cinnamon, and nutmeg; set aside.
Melt butter in your Stargazer 10.5-inch cast iron skillet over medium heat; add brown sugar. Stir caramel mixture until brown sugar is mostly dissolved, about 1-2 minutes. Remove from heat.
Place a prepared pie crust over caramel. Layer apples on top of pie crust, then add remaining crust. Brush egg white on top, sprinkle with remaining sugar, and create a few slits on top of the pie crust.
Bake at 350°F for 65-80 minutes, or until top is golden brown and caramel is bubbling. Cool for 20-30 minutes prior to serving.