An over the top delicious and sorta easy cast iron apple pie made even more so with 2towns Easy Squeezy hard cider.
Cuisine American, Baking
Prep Time 10minutes
Cook Time 50minutes
10 1/2 inch cast iron skillet
One crust (see notes)
for the filling and caramel sauce
1/2cup Easy Squeezy Hard Cider
5large apples cored and sliced but not peeled
for the crumb topping
meyer lemon zestfrom about half the lemon
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.