Day 1: Skillet Baked Apple Pie

My first recipe is from Southern Living (September 2011 issue) and it was submitted by Mrs. James Wright from Chattanooga, TN.  I envision Mrs. Wright as a true Southern woman in her true Southern home.  I am sure she goes to the beauty shop on Saturday and has a nice Southern lady hairdo while I have my hair pulled back in a lazy braid.  She cooks while wearing her pearl necklace that was presented to her at her debutante presentation party; polished nails, neatly pressed full or half apron; a blouse that coordinates nicely with season, black skirt (she would never be caught dead in a pair of pants unless of course she was gardening) and these season's must have low heeled shoes.  I on the other hand am "fresh faced" (the new buzz word for no make-up). white Hanes t-shirt that is too big, blue jeans which at times doubles as a towel, and sock monkey slippers.  Polar opposites with the same goal in mind - baking a dessert with loving hands for her family. 

The recipe is simple enough.  Apples (Braeburn and Granny Smith), granulated sugar, brown sugar, butter, 2 package pie crusts and one egg white.  What could go wrong???  I pray nothing!!  First up -need to peel the apples.  Chefs on television peel an apple easily and as one long continuous peel.  I heard Jacques Pepin interviewed and he said something to the effect of "One of the first things you learn is to peel apple and a proper chef will not have the peel break while peeling."  I picture small girls and boys all over France practicing peeling apples and getting beaten with day old baguettes when the peel breaks.  Ouch.  I do well enough with the Granny Smith apples, but when I turn my attention to the highly waxed Braeburn's - my peeling goes awry.  They are so waxy that I can only manage to get small pieces of peel to budge.  Bits of peel starting going everywhere except into the bowl I was using.  Peel begins to flying out of the bowl and onto the counter top, onto the floor which makes Timmy very happy, sticking to my hand and my shirt. Eight apples later and I am done.  Maybe next time I will leave the peels on.  Melt butter, dissolve sugar in cast-iron skillet, add one pie crust to bottom of skillet; add apples with sugar and cinnamon; top with remaining .  Vent with 4 slits for steam - bake for 1 hour 10 minutes or until golden and bubbly.  Into the oven it goes and I settle down to a cup of coffee and reading the morning newspaper.  It is a this point, that I smell something.

Not the aroma of fresh baked apples and cinnamon, but something burning.  Yup you guessed it - I forgot to place my cast-iron skillet on an baking sheet to catch the gooey bubbly sugar mixture.  And what to my wondering eyes does appear, but a very small contained fire in the bottom of my oven.  CRAP......need to pull the pie out.  Usually that can be done quickly and with ease, but not this time.  This time I almost drop it because it a cast-iron skillet that requires both hands.  Pie out, fire out, and pie back in the oven to finish baking.  I think I will start my blog.

Just pulled the pie from the oven.  Smells great and looks great.  Of course the oven does not and I will have to clean it once it cools down....shrug.   It will have to cool for 30 minutes before I can cut into it so for now I will go back to my newspaper and coffee.  And a final note about the apple peels.....they must have also gone into my coffee - I just swallowed a piece of peel.  I bet Mrs. James Wright never drank an apple peel in her coffee - I guess I should be thankful I wasn't making liverwurst.