We are talking about Autumn being just around the corner and it’s time for sweater weather, leaves turning, firepits, and of course soups and s’mores.

When I think of fall I think of cast iron skillets and my mom making cornbread and chili during this season, so these recipe ideas came from many fall evenings of my mom sweet cornbread and big bowl of chili.

I wanted to share something with you guys to get you to start thinking about how to take a skillet that we normally use for frying chicken, baking cornbread or searing a steak. How about making it apart of the appetizer section while entertaining.

Here’s a few ideas to get you started and an cool cast iron skillet apple pie recipe.

Cast Iron Skillet Apple Pie

Baked Brie with Figs, Walnuts and Honey

Cast Iron Skillet Smores

Stay creative and always Set the Table with Love. 💕

Cast Iron Skillet Apple Pie

INGREDIENTS

• 1/4 cup butter

• 1/2 cup brown sugar

• 3 small to medium gala apples– peeled, cored and quartered. You can sliced them thinner, based on your preference

• 2 refrigerated prerolled pie crusts or you can make it homemade

• 1 cup brown sugar, divided

• 1 teaspoons ground cinnamon

• 1 tablespoon butter, melted and cooled

INSTRUCTIONS

• Preheat the oven to 350 °F, and place a baking sheet on the rack below it to catch any liquids from the apple pie.

• Melt butter in a 6 1/2 mini cast-iron skillet over medium heat; add 1/2 cup of brown sugar, to the skillet and allow to cook, stirring constantly, for 1 to 2 minutes or until sugar is dissolved. Remove from heat, and allow the brown sugar mixture to cool.

• Next the apples.

• Peel apples, and cut them into 1/2-inch-thick wedges and cut those wedges in half. Toss apples with cinnamon and 1/2 cup brown sugar.

• Mold one 1 pie crust in the skillet over the brown sugar mixture. Spoon the apple mixture over the bottom pie crust, and top with remaining piecrust. Press the edges of the pie crusts together so they are sealed and not hanging over the edge of the skillet. I like to fold them together like making a dumpling, to ensure the seams are sealed together securely.

• Brush the crust with the cooled melted butter. Sprinkle with remaining brown sugar. Cut 3 to 4 slits into the top crust, this will help release steam from the pie.

• Bake for 45 minutes to 1 hour or until golden brown and bubbly.

• Cool on a wire rack for 30 minutes before serving.