apples, sugar, butter or margarine, cinnamon,nutmeg, premade pie crusts (2) 9 inch size.
dutch oven, frying pan, paring knife
peel, core, and slice 1, 1-1 1/2 lbs apples, add them to a hot skillet with butter or margarine, and sugar (1 cup) until apples start to carmalize. Do not let them burn add butter or margarine as needed and cinnamon, light nutmeg, cinnamon till the mixture is light brown, or how ever much to your taste. Once carmalized, dish into a 15" foiled lined dutch oven. Place both pie crusts overlapping over the top of the apples covering as much of the apples as possible. Place the dutch oven on top of 12 live briquets,adding 18 live briquets on top for about 30-45 minutes, or until pie crust is golden brown. Dump onto plate, slice and serve. You can use the dutch oven totally in lieu of skillet.
Commentuse sugar/cinnamon as desired, apples usually will turn very soft when ready to be placed into the dutch oven (carmalized).
Recipe ContributorKevin Koloff
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