this post was created in collaboration with 2towns Cider, while this is a sponsored post it is with product that I believe in with a company that reflects my values. Plus I just really like their cider. The opinions are entirely my own.
Perhaps you’re over pie (how can that be? every day should be pie day!) and onto Christmas Cookies and perhaps I should have gotten this recipe to you in October but I was working on getting it just right. This is just right. An apple pie that is both deceptively simple and complex- bright with citrus and yet sweet and comforting- this easy (and as it happens also Easy Squeezy) Caramel apple pie baked in cast iron is my new favorite apple pie.
I do not like top crusts on apple pies as often they are just browned blankets covering disappointments- mushy apples, an empty space more fit for football stadiums that pies, an yes sometimes even soggy bottoms. This pie fixes all that.
Why a crumb topping?
Unlike a top crust the crumb topping sticks with the apples and since the filling is not especially sweet it’s there to satisfy those with a sweet tooth .
Not sure what to do with the rest of that meyer lemon? How about a hot toddy?
Why galette -ish?
This is my ode to a top crust without being a top crust- this is also way easier than crimping and folding and I think it’s pretty in a rustic supermodel sort of way.
Why cast iron?
The cast iron gives a crisper crust that a glass bottomed dish (did you know this? I just learned- glass pie pans are the worst for browning- go old school- cast iron if you have it, tin (or whatever 2019-2020’s equivalent of a tin pie pan is).
Why Easy Squeezy?
Last year I made the recipe that started my ongoing relationship with 2Towns- a poached pear made with their Made Marion as both poaching liquid and topping. (also a show stopper for the holidays)
2Towns Easy Squeezy hard apple cider is bright and tart with lemon and raspberry which makes it a favorite hot weather drink and also the perfect foil for winter spices. The resulting caramel sauce is sweet and tart and also really good on ice cream!
Not sure if 2towns is available near you? Try their cider finder.
Easy Squeezy Caramel Apple Pie baked in cast iron
Equipment
- 10 1/2 inch cast iron skillet
Ingredients
- One crust (see notes)
for the filling and caramel sauce
- 1/2 cup Easy Squeezy Hard Cider
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- pinch of salt
- 5 large apples cored and sliced but not peeled
for the crumb topping
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 1/4 cup AP flour
- meyer lemon zest from about half the lemon
Instructions
- Cut up the apples -so they are sliced and cored but not peeled then toss with the cider, 1/2 cup sugar, cinnamon, and salt
- While the apples are macerating roll out the pie dough and preheat the oven to 375
- Roll out the pie dough so there is enough for an overhang (see photo) place in the cast iron and freeze or refrigerate.
- While the dough is in the freezer clean your work station and drain the juice out of the apples reserving the juice to make the caramel sauce.
- make your crumb topping- cut the butter into 1/2 inch or so pieces and toss with the flour, meyer lemon zest, and sugar- using your fingers to form a crumb
- assemble- toss the drained apples with a tablespoon of flour and then add to the crust, crimp over the edges, add the crumb topping
- bake at 375F for 45-50 minutes or until crust is brown top and bottom
- while the pie is baking make the caramel sauce- over medium low heat simmer the reserved juice/cider drained from the apples until reduced by 1/2 to 2/3s (about 25 minutes) add 1-2 tablespoons of butter, stir, and allow to cool.
- serve the pie hot or the next day for breakfast with whipped cream or ice cream or on its own with just a drizzle of the caramel sauce to take it over the top.
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