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Skillet Apple Pie with Brandy Butter Sauce

This double crust apple pie uses a mix of Fuji and Granny Smith apples to create the perfect balance of tart and sweet. This recipe does not call for nutmeg, rather, it relies on cinnamon and ground ginger for the spice. The apples and spices are wrapped in a homemade buttery crust that truly tastes like grandma's recipe. The brandy butter sauce is what elevates this to "best pie you'll ever taste" proportion.
5 from 1 vote
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Course Dessert

Ingredients
  

  • 2 1/2 C all purpose flour
  • 1 C salted butter (2 sticks) cold and diced
  • 1 tbsp sugar heaping
  • 1 tsp salt
  • 8 tbsp ice water
  • 3 granny smith apples large
  • 3 fuji apples large
  • 1/2 C sugar
  • 1/2 C light brown sugar packed
  • 1/4 C flour
  • 1 1/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1 tbsp water
  • 1 tbsp salted butter diced
  • 1/2 C salted butter (1 stick) melted
  • 1 1/2 C powdered sugar
  • 1/2 tsp cinnamon
  • 1 1/2 tsp vanilla
  • 1/2 tbsp Brandy
  • 1/4 C heavy whipping cream

Instructions
 

  • To a food processor add flour, sugar, salt and cold diced butter. Mix
  • With the food processor on add one tablespoon of ice water at a time. Make sure not to have ice get in your tablespoon as you add water.
  • Once the dough forms into a ball remove from the food processor onto a floured surface. Form into a disc, cut into two even pieces and wrap in saran wrap and refrigerate for one hour.
  • Roll one of the dough discs out and place in a deep 9" pie plate. Gently press into the plate.
  • Peel and thinly slice the apples. Add to a large bowl. Add sugar, brown sugar, flour, cinnamon, ground ginger and water. Mix up and pile into the pie crust. Dot the top of the apples with butter.
  • Roll out the second disc of dough and drape over the apples. Crimp the two pie crusts together. Cut venting slits in the top. Brush on egg wash (1 egg + 1 TB water)
  • Bake at 375 for 65 minutes covering the crust edge for the first 40 minutes loosely with foil.
  • Remove from the oven and allow to cool at least 2 hours or ideally overnight.
  • For the brandy butter sauce add butter and melt in a medium sauce pan over medium heat. Add powdered sugar, whisk and let thicken for 2 minutes. Add the cinnamon, whisk. Add the heavy whipping cream, continuting to whisk. Once it's nice and bubbly and thick add the vanilla and brandy off the heat and whisk well.
  • The best way to serve this is to cut a room temperature piece of pie. Place in a pan over medium heat and pour over the brandy butter sauce. Baste the piece of pie with the hot sauce and allow to get all bubbly together for 1-2 minutes. This heats the pie through. Plate it up and be sure to scrape all that sauce out of the pan.
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