StillWaters Yacht Club Recipe Sharing Page


 Skillet Apple Pie by Toni Adcock

2 lb Granny Smith apples
2 lb Braeburn apples
1 tsp ground cinnamon
3/4 C granulated sugar + 2 Tbsp
1 stick butter
1 C packed light brown sugar
2 pie crusts
1 egg white

Preheat oven to 350.  Peel apples and cut into 1/2" wedges.  Toss apples with cinnamon and 3/4 granulated sugar.  Melt butter on a 10 inch cast iron skillet (THIS IS IMPORTANT).  Add brown sugar.  Cook and stir until sugar is dissolved.  Remove from heat, place 1 pie crust in skillet over brown sugar/butter mixture, spoon apple mixture over pie crust then top with remaining pie crust.  Whisk egg white until foamy and brush over pie crust, sprinkle with 2 tbsp granulated sugar and cut 5 to 6 slits to allow steam to escape.

Back for one hour to 1 hour/ten minutes until brown and bubbly.  Cool on wire rack for 30 minutes.  Serve with vanilla ice cream (or butter pecan).


 

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