Skillet Apple Pie with Cinnamon Whipped Cream

Trisha's Southern Kitchen
 YIELD: 6 servings

  

PIE:

• 1/2 cup (1 stick) unsalted butter
• 1 cup light brown sugar
• 2 refrigerated rolled pie crusts, such as Pillsbury
• One 21-ounce can apple pie filling
• 2 tablespoons cinnamon sugar

WHIPPED CREAM:

• 2 cups whipping cream, chilled
• 1 teaspoon ground cinnamon
• 4 tablespoons sugar 

Prep: 10 min / Inactive: 20 min / Cook: 35 min

TOTAL TIME:: 1 hr 5 min

For the skillet apple pie: Preheat the oven to 400 degrees F.

Melt the butter in a 9-inch cast-iron skillet; set aside 1 tablespoon of the melted butter for the top crust. To the melted butter, add the brown sugar and melt them together on medium heat, about 2 minutes. Remove from the heat and line the skillet with one of the pie crusts. Pour the apple pie filling over the crust and sprinkle with 1 tablespoon of the cinnamon sugar. Use the second pie crust to cover the filling. Brush the top with the reserved melted butter, then evenly sprinkle the remaining 1 tablespoon cinnamon sugar on top. Cut vents in the middle of the pie. Bake for 30 minutes.

Serve hot, topped with a generous dollop of cinnamon whipped cream.

For the cinnamon whipped cream: Chill a large metal mixing bowl and a wire beater attachment in the freezer for about 20 minutes. Pour the cream, cinnamon and sugar into the cold mixing bowl and beat until soft peaks form, 2 to 3 minutes; the mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter!

White House Honey Apple Cider Vinaigrette

Adapted from Martha Stewart (from White House executive chef Cristeta Comerford)

Ingredients

• Coarse salt and freshly ground pepper
• 1/2 cup extra-virgin olive oil
• 1 shallot, minced
• Juice of 1 lemon
• 1/4 cup apple cider vinegar
• 1/2 cup honey

In a small bowl, whisk together honey, vinegar, lemon juice, and onion. Slowly whisk in olive oil to form an emulsion. Season with salt and pepper.

My Notes: This was a great, simple dressing. I always use less olive oil than called for, so start with 1/3 cup and drizzle more if needed. It doesn't taste as good when leftover the next day so try to make only enough for one day.

MXF

Roasted Carrots with Vinaigrette

The Pioneer Woman

Serves 10

Ingredients

• 1/4 cup Olive Oil
• 2 Tablespoons Olive Oil
• 2 Tablespoons White Wine Vinegar
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Minced Garlic
• 3 sprigs Fresh Thyme, Leaves Removed And Minced
• 1 sprig Fresh Rosemary, Leaves Removed And Minced
• 5 pounds Carrots, Trimmed And Peeled
• Salt And Pepper, to taste

Prep time: 15 min / Cook time: 15 min

Preheat the oven to 475 degrees.

Cut the carrots in quarters lengthwise, then into 2 to 3-inch pieces. Spread them out onto two sheet pans. Toss with 2 tablespoons olive oil and season with salt and pepper. Bake for 15 minutes, tossing them once or twice, until the carrots are tender and brown along the edges. (You may roast them at 450 if you'd like a little room to work with.)

To a jar add 1/4 cup olive oil, vinegar, mustard, garlic, herbs, and salt and pepper. Shake to emulsify.
Place the carrots into a dish or platter. Pour over the vinaigrette and serve.

Will keep for two days in the refrigerator. Serve at room temperature or reheat.

My Notes: These are amazingly good. Best carrots ever.

MXF