Ingredients:

  • 600g peeled and sliced Granny Smith or Honeycrisp apples
  • 100g light brown sugar, packed
  • 15g ground cinnamon
  • 15ml fresh lemon juice
  • 20g cornstarch
  • 1.5g salt
  • 400g refrigerated pie crusts (two 9-inch rounds)
  • 55g unsalted butter, melted
  • 15ml heavy cream
  • 8g coarse sugar

Instructions:

  1. In a large bowl, toss the sliced apples with lemon juice, brown sugar, cinnamon, salt, and cornstarch. Stir until evenly coated and let sit for 5 minutes to allow sugars to draw out juices.
  2. Preheat oven to 400°F (200°C). Pour melted butter into the bottom of a 10-inch cast iron skillet, swirling to coat the base and sides.
  3. Press one pie crust round into the bottom of the skillet, gently pushing it up the sides. Pour the apple mixture over the crust and smooth it out.
  4. Top with the second crust, trimming any excess and pressing the edges to seal.
  5. Brush the top crust with heavy cream and sprinkle with coarse sugar.
  6. Bake for 30–40 minutes until the crust is deep mahogany-brown and juices are bubbling. Remove from oven and let cool for 10 minutes before slicing.