Apple Pie Skillet

2 T. Butter

6 apples of your choice, (I used 3 varieties) peeled, cored and cut into eighth's.

1/4 c. brown sugar

zest of 1/2 lemon

1/2 t. ground cinnamon

pinch of salt

1/2 c. apple cider

juice of 1/2 lemon

1 T. corn starch

1 pie crust

1 egg, beaten

1 t. sugar


Melt butter in a cast iron skillet over med heat. Add the apples and brown sugar.  Cook for about 5 minutes until apples begin to soften  Reduce heat to low and stir in the cinnamon, salt and zest. Whisk together the cider, lemon juice and cornstarch.  Add to the apples, cook and stir until thick and glossy, about 5 minutes longer.  Remove from heat and let cool for 10 minutes.  Lay the pie crust over the apples and crimp the edges against the skillet.  Brush with the beaten egg and sprinkle with sugar. Cut slits to allow the steam to escape and bake in a preheated 400* oven for 20 minutes, rotate pan and bake for another 15-20 minutes until golden brown and bubbly. Allow to cool to room temperature before serving.