Apple Raspberry Skillet Pie with Cream Cheese Crust and Caramel Sauce
1 1/2 pounds granny smith, or other tart baking apples
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
6 tablespoons sugar
1/4 teaspoon ground cinnamon
4 ounces cream cheese, at room temperature
1 cup flour
1 1/2 cups frozen raspberries
3 tablespoons heavy cream
Vanilla ice cream for serving
For Caramel Sauce:
1/3 cup brown sugar
1/3 cup heavy cream
4 tablespoons unsalted butter
TO MAKE THE FILLING: Peel, core and cut the apples into 1/2-inch thick pieces.
In a 10-inch cast iron skillet or large frying pan over medium-low heat, melt 4
tablespoons of the butter. Add the apples, arranging them in a single layer.
Sprinkle 4 tablespoons of the sugar over the apples and cook for 10 to 20
minutes, or until the apples are soft. Be sure to turn them to cook all the
sides evenly. Sprinkle the cooked apples with the cinnamon. Remove the pan from
the heat and allow the apples to cool to room temperature.
Preheat the oven to 375 degrees F.
To make the pie dough: In the bowl of a stand mixer fitted with the paddle
attachment, cream the remaining 8 tablespoons of butter and cream cheese
together until smooth. Add the flour and 1 tablespoon of the sugar. Continue to
beat for 2 minutes, or until the dough becomes smooth. On a lightly floured
surface, roll the dough out to a 10-inch circle.
Add the frozen raspberries to the apple mixture. Carefully lay the dough on top
of the fruit and tuck the edges into the skillet. Brush the top of the pastry
with heavy cream and sprinkle with the remaining 1 tablespoon of sugar.
Bake the pie in the oven for 40 minutes, until the pastry is golden brown.
Remove the finished pie from the oven and cool on a rack. Serve warm topped with
vanilla ice cream and caramel sauce.
TO MAKE THE CARAMEL SAUCE: Combine all of the sauce ingredients in a small
saucepan. Stir over low heat until the sugar dissolves. Bring to a boil, reduce
heat and simmer, stirring, for 3 minutes.