Skillet Apple Pie with Cinnamon and Whipped Cream
Complexity: easily
Servings: 6
You were in the countryside last weekend, and that indescribable feeling of being close to nature and your roots hasn't left you. So why not fill your kitchen with the aroma of pie and the comfort it brings? This pie is made to suit your mood, featuring seasonal fruits like apples or pears baked in a crust. It has a caramelized crust and is baked in a high-heat oven. This allows the sugar to boil on the surface of the apple pie along with the juice that flows out, instantly giving it a golden brown color and a sugary crust. To ensure the pie bakes as smoothly as in an oven, it's best to use a thick-bottomed pan, such as cast iron. This pan heats up better, allowing the baked goods to quickly reach the desired doneness, with a crispy crust and a jam-like filling. Serve the pie piping hot, straight from the pan, and a dollop of homemade whipped cream with cinnamon will enhance the cozy rustic atmosphere.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Apple pie in a frying pan
- 2 frozen rolled out pie crust
- 1 jar (580 g) apple pie filling
- 110 g butter
- 1 tbsp. brown sugar and 2 tbsp. l.
Whipped cream with cinnamon
- 2 cups cream, chilled
- 1 teaspoon ground cinnamon
- 4 tablespoons of sugar
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Melt the butter in a 9-inch (23 cm) cast-iron skillet. Set aside 1 tablespoon for greasing. Add the brown sugar to the remaining butter and heat over medium heat for about 2 minutes. Remove the skillet from the heat and line it with one of the cake layers. Spread the apple pie filling on top. Sprinkle with 1 tablespoon of cinnamon sugar.
- Cover the filling with the second layer of cake. Brush the top with the reserved melted butter, then sprinkle evenly with 1 tablespoon of the remaining cinnamon sugar. Cut holes in the center of the pie.
- Bake for 30 minutes. Serve hot, topped with a generous dollop of cinnamon-spiked whipped cream.
- Whipped cream with cinnamonFreeze a large metal bowl and the whisk attachment of a stand mixer for about 20 minutes. Pour the cream into the chilled bowl, add the cinnamon and sugar, and beat until soft peaks form (2-3 minutes). The mixture should hold its shape when it falls off the spoon. Don't overbeat, or you'll end up with sweet butter.
Categories:
Similar recipes
