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This is the best part of food blogging, you know the need to make apple pie and homemade ice cream during the day. It needs to be during the day so that I have the best light to take the photo. And once you dish up a slice of pie topped with homemade ice cream, it must be eaten immediately.
The worst part is the huge pile of dishes I seem to dirty, I really need an assistant who is willing to wash dishes! Volunteers?
Pie makes the boys so very happy, it is their favorite, unless it’s coconut. I baked this pie in my cast iron skillet, which makes the crust turn out just perfect. A few friends have confessed that they don’t own cast iron skillets. I can’t imagine not cooking with cast iron! How about you?
Now let’s talk about the Homemade Cinnamon Ice Cream. It is delicious on its own but heavenly over warm apple pie. Plus it is super easy to make while the pie bakes! No eggs, so you don’t have to cook it but it is super creamy.
I used Ceylon cinnamon in the pie and in the ice cream. My Mom was kind enough to include it in one of her care packages and I loved it.
We had one day of Spring on Monday and it’s back to snow, I plan to console myself with another piece of this pie and some more ice cream. I know it’s wrong to eat two pieces of pie in one day but I am going to do it anyway! I’m sure I will run it off in the mud and snow tomorrow maybe I will be chasing the cows instead of being chased, but that remains to be seen!
Skillet Apple Pie with Homemade Cinnamon Ice Cream
- prepared pie dough for double crust
- 8 small apples, peeled, cored, and sliced (about 6 cups)
- 3/4 cup brown sugar
- 2 tablespoons all purpose flour
- 1 teaspoon Ceylon cinnamon
- pinch of salt
- 1 egg, beaten
- 1 teaspoon sugar
for cinnamon ice cream:
- 2 cups whole milk
- 1 cup heavy whipping cream
- 1 14 oz can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 tablespoon Ceylon cinnamon
Preheat oven to 375 degrees F.
Lay 1 pie dough circle into a 10-12 inch cast iron skillet.
Place apples slices into a large bowl.
In a small bowl, combine brown sugar, flour, cinnamon and salt. Pour over apple slices and toss to coat. Pour into skillet and top with top pie dough. Press edges to seal. Using a sharp knife, cut several slits to vent. Brush top with egg and sprinkle with sugar. Place in oven cooking for 45 minutes or until apples are cooked through.
Allow to cool slightly before serving.
Meanwhile, prepare ice cream.
In a large bowl combine milk, cream, sweetened condensed milk, vanilla, and cinnamon. Whisk until smooth and pour into bowl of ice cream maker. Follow manufacturers directions. Mine takes about 30 minutes. Pour churned ice cream into an air tight container and place in freezer until ready to serve.
Serve pie warm with a big scoop of cinnamon ice cream.