Skillet Apple Pie
6 cups peeled & sliced thin Granny Smith Apples 1 teaspoon Ground Cinnamon 3/4 cup Granulated Sugar 1 stick Unsalted Butter (1/2 cup) (cold) 1 cup Light Brown Sugar (unpacked) 1 (14-ounce) box of 2 rolled frozen Pie Crusts (thawed) 1 Egg White 2 Tablespoons additional Granulated Sugar Vanilla Ice Cream (for serving) Preheat oven to 350 degrees. Remove the box of both frozen pie crusts from the freezer to thaw. Peel apples and slice thin, then toss with the ground cinnamon and the 3/4 cup granulated sugar and set aside. Add butter to a 10-inch cast iron skillet and put in the oven that has been preheated. Once the butter has melted, remove from oven and add the light brown sugar, then stir together and add back to the oven for 10 minutes. Remove from the oven and add one of the pie crusts. Spoon the apple mixture into the pie crust, making sure to only add about half of the juice leftover in the bowl. Top the apples with the remaining pie crust, then, using your fingers, crimp the edges of the crust all the way around the pie. Whisk the egg white until foamy, then brush the top of the pie with it. Sprinkle with the remaining 2 tablespoons granulated sugar. Cut 5 slits on top of the pie for venting. Place a pan that is just a little larger than your skillet on a lower rack in case the pie juices spill over, then add the apple pie to the 3rd (middle) rack and bake uncovered for 1 hour. Serve warm with vanilla ice cream.