Make life easy, make it in a skillet.

DIRECTIONS

1. Preheat oven to 400 degrees F.

2. Melt butter in a 10” ovenproof skillet over medium heat. Whisk in brown sugar and remove when melted.

3. Toss apples in lemon juice to prevent browning. Mix with sugar, cornstarch, salt, cinnamon and nutmeg.

4. Line the skillet with one refrigerated pie crust to completely cover the inside of the skillet. Load about 1/2 of the apples into the bottom of the crust. Pour 1/3 of the caramel sauce over the apples. Top with the rest of the apples and pour another 1/3 of the caramel sauce.

5. Create lattice topping. Roll out the second pie crust on a lightly floured surface to be slightly larger than the skillet. Cut into about 8-10 inch strips. Lay every other strip horizontally over the pie. Carefully fold back every other strip halfway. Lay one of the remaining strips perpendicular to the strips in the middle. Unfold folded strips back over the perpendicular strip. Fold back the horizontal pieces you didn’t use. Lay another perpendicular strip across the pie. Repeat process until all the strips are used. Trim excess crust and crimp the edges. Brush with egg wash and sprinkle with cinnamon.

6. Bake for 40 minutes. Let cool to room temperature.

INGREDIENTS
2 refrigerated pie crusts
4 tbsp. butter
1/2 c. brown sugar
8 apples, cored, peeled and sliced
2 tbsp. lemon juice
1/2 c. granulated sugar
1/4 c. cornstarch
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 c. caramel sauce
Egg wash


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