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Drop off your plastic bags and canning jars at the orchard and we'll re-use them!

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Thanks!

Other Edibles at the Orchard

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We are NOT a pick-your-own apple orchard. We are open for the 2017 season:
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N1959 Kroncke Road
Poynette, WI 53955

Take Hwy 51 North from Madison, go straight onto Hwy 22, turn east (right) onto Hwy 60 almost immediately. Drive 2 miles and go North (left) onto Kroncke Road. We're just over a mile on the left-hand side.

Want to talk to someone?
(608) 635-4780

Monday, October 28, 2013

Caramel Apple Skillet Pie

This pie looks delicious. This pie smells delicious. I first made it for a work potluck, and then I made it again a week later for my family at Christmas because it was that good. It was so good, in fact, that I had to make it for the orchard's apple pie contest to share with the orchard customers.

This pie may look a bit complicated, but it's easy. If you're scared of making your own pie crust, buy the pre-packaged kind. They work wonderfully. Thanks to Sticky Gooey Creamy Chewy for this deliciousness that has converted my non-apple pie loving husband.


Skillet Caramel Apple Pie
6 large apples (about 4 lbs.) peeled, cored and sliced thinly
3 Tbsp. flour
2 Tbsp. fresh lemon juice
2 tsp. cinnamon
1 stick + 6 Tbsp. unsalted butter (divided)
1 1/2 cups brown sugar
1/2 cup sugar
1/4 cup water
2 pie crusts

Preheat oven to 450˚F. Toss apples with flour, lemon juice and cinnamon. Set aside.

In a small saucepan, melt 6 Tbsp. butter over medium heat. Add 1/2 cup brown sugar, 1/2 cup sugar and water. Bring to a boil stirring constantly. Reduce heat, and let the mixture simmer 3 minutes without stirring. Remove from heat, and set aside.

Roll out pie crusts, so they will fit 10-inch skillet. Place bottom crust in the freezer for 5 to 10 minutes to prepare it for the wrath of a hot skillet. Cut a couple decorative pieces out of the top pie crust to allow steam to vent.

In 10-inch oven-safe skillet, melt remaining butter over medium heat. Once butter is melted, add remaining brown sugar. Stir until sugar is melted, and then remove from heat. Make sure caramel mixture evenly coats the bottom of the pan.

Working quickly, place bottom pie crust into skillet on top of caramel sauce. Fill with apple mixture. Pour half the caramel sauce from the saucepan over the apples. Top pie with remaining crust, and crimp edges to seal. (Be careful not to burn your fingers on the hot skillet.) Drizzle remaining caramel sauce over the pie, without seeping it over the edges.

Bake 15 minutes. Reduce oven temperature to 350˚F. Bake an additional 50 to 60 minutes until pie is golden. Cool on a wire rack at least 15 minutes.

Makes 1 decadent pie.

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