Thanksgiving crept up on me, giving little time to plan or react. I was simply swept up in it. Before the dishes could be cleaned and the food digested, Christmas began. You see, I like to savor these moments. I want Thanksgiving to be Thanksgiving. It seems like this holiday season has become a never ending dance with my to do list. When I think I am done with one task, another one pops up and asks to cut in. There hasn’t been time to relish in the moment, no sitting and reading, or no devouring a piece of pie.
The afternoons are transforming to night far earlier than I’d like. I wake up to a frost covered car and dry frigid air. My garden is showing little signs of life, except for the onions. They have buried themselves in the ground leaving only green sprigs shooting from the dirt. They are hibernating in the soil to survive the chaotic and cold winter. I plan on becoming an onion this holiday season – hibernating at home with my family and shutting out the chaos of winter along with consumer gluttony. This may even be my last post for 2013 to ensure that I relish in what really matters, which for me is family and loved ones.
With that said, I want to share a recipe given to me by my mother. It was handed down to her by a family friend, Sue Wright. No holiday gathering feels complete without Skillet Apple Pie. It anchors my winter meals with sweetness, and leftovers brighten my mornings. I made a few additions to the original recipe, one of which is fresh rosemary. It adds a touch of earthiness, which mellows out the sweetness.
For a simple pie crust recipe follow this one.
- 2 pounds of gala apples
- 2 pounds of granny smith apples
- 1 1/2 teaspoons of McCormick ground cinnamon
- 3/4 cup of granulated sugar
- pinch of McCormick nutmeg
- 1 teaspoon of fresh rosemary finely chopped
- 1/2 cup of unsalted butter
- 1 cup of light brown sugar packed
- 1 egg white
- 2 tablespoons of granulated sugar
- Preheat oven 350 degrees. Peel apples and cut them into 1/2 inch pieces. In a large mixing bowl, toss apples with 3/4 cup of sugar, cinnamon, nutmeg, and rosemary.
- In a 10-inch cast iron skillet, melt butter over medium heat. Add brown sugar. Cook while stirring constantly so the brown sugar dissolves. This could take up to 3 minutes.
- Remove skillet from heat. Lay one pie crust cut in a 10 inch diameter circle over the brown sugar/butter mixture.
- Spoon in apples and cover with a second pie crust. Roll the edgings of crust inward.
- Whisk egg white until foamy, then brush the pie crust. Sprinkle the 2 tablespoons of sugar over the piecrust top.
- Cut 4 slits in the pie crust top to allow for steam to escape.
- Bake for 1 hour to 1 hour and 15 minutes or until the pie crust top is golden brown. Place baking sheet in lower over rack to prevent spillage.
- Let cool for 30 minutes.
We would like to thank VSCO for featuring our Rustic Pumpkin Ravioli in their November 23-24 Weekend Inspiration. We are honored to have our Mint Chocolate Marshmallows chosen by The Baking Bird in her Homemade Marshmallow Ideas. Happy Holidays to all of you and thank you for all the e-support!