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Pie season is here and this Skillet Apple Pie is a fun variation on a classic. Cinnamon sugar coated apples sandwiched between two layers of flaky pastry crust and baked in a cast iron skillet.
Why You’ll Love This Recipe!
I’m a pie girl. A slice of warm pie with a scoop of ice cream will always be my first pick for dessert (it must have ice cream though). One of my favorite things about Thanksgiving is pie. Lots and lots of pie.
This year we are going to change it up a bit and make this skillet apple pie recipe using a cast iron skillet. I love, love my cast iron skillets and have quite a collection of them. I don’t know what it is but I truly believe that things taste better when they are cooked in a well seasoned cast iron skillet and this apple pie is no exception. The ingredients are everything you will find in an apple pie with just one special trick, the pie starts with a layer of butter and brown sugar on the bottom!!
Ingredients Needed
- Butter. I use salted butter
- Brown sugar
- Apples. We like to use Honey Crisp apples
- Pie crusts. You will need two. You can use store bought pie crusts or make your own using this recipe. The recipe makes 2 crusts.
- Sugar
- Cinnamon
- Nutmeg
- Flour. I use unbleached all purpose flour.
What Kind of Apples Should I Use in Skillet Apple Pie?
Traditionally you use granny smith apples, and they are delicious. But this time I used a honey crisp apple. I prefer to use a tarter, firmer apple.
Tips from leigh Anne
- Slice apples evenly. To insure that the apples cook evenly slice then all 1/2 inch thick. They will cook down as they bake.
- Place a cookie sheet underneath the skillet apple pie in the oven. This will catch any juices that bubble over and keep the bottom of your oven clean.
How to Make a Skillet Apple Pie
- Melt butter and brown sugar in a 10-inch cast-iron skillet in the oven.
- After it is melted, layer bottom crust over the mixture.
- Bake for 10 minutes at 350 degrees F. This prevents the pastry dough from getting mushy when I added the apples.
- Peel and slice apples to 1/4 inch thick. You don’t want them too thin or they will get mushy as they bake. You don’t want them too thick or they will be too crunchy.
- Coat apples with cinnamon sugar mixture.
- Pile apple mixture into the pan on top of crust.
- Add dabs of butter on top of apples.
- Cover with the top crust.
- Put a few slits into the pastry so that the steam can escape. It’s o.k. if some of the juices escape too.
- Bake until the apples are hot and bubbly and the crust is golden brown.
Let the pie cool a bit, add some ice cream and dig in!
Serve This With:
Frequently Asked Questions
Can I use store bought crust?
I used my Perfect Pie Crust recipe for this skillet apple pie but you could always buy store made pie crust, if you must. Homemade is so much better though and it really doesn’t take that long to make.
What can I use instead of a cast iron skillet?
You could also use any 10 inch oven safe skillet or pan. A 9 x 9 inch square baking dish would also work.
My crust browns before the pie filling is cooked through.
If this happens, just cover the top of the pie with a piece of foil and continue baking until filling is hot and bubbly and apples are fork tender.
If you love skillet apple pie, check out more of my favorite pie recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Cast Iron Apple Pie
Ingredients
- 1/2 cup butter
- 3/4 cup brown sugar
- 4-5 Honey Crisp apples cored, peeled and sliced
- 2 10″ pie crusts
- 1 cup sugar
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 Tbsp flour
- 1 Tbsp butter
Instructions
- Preheat oven to 350 degrees F
- Place butter in 10″ cast iron skillet and place in oven. Melt butter.
- Remove skillet and add brown sugar to butter, stir until brown sugar melts. Return to oven for a few minutes if necessary.
- Place one pie crust on top of the melted butter/brown sugar mixture. Return to oven and bake for 10 minutes.
- Mix together sugar, cinnamon, nutmeg and flour.
- Place sliced apples in a large bowl and sprinkle with cinnamon sugar mixture.
- Add apples to skillet and dot with butter.
- Place second pie crust on top. Cut 3-4 slits in pie crust to allow for steam to escape.
- Bake for 30-40 minutes or until apples are tender and pie crust is golden brown.
- Allow pie to cool for a bit and serve warm with ice cream.
Tips & Notes:
Nutrition Facts:
Marianne Markle says
My cast iron pan is 12 inches. Do you think I can use that.
Leigh Anne says
I would just add an additional apple or so,
Janey says
This pie is awesome. I discovered your recipe last year and have made it several times. It’s a hit. Thanks for sharing.
Susan Rubin says
I tried making it but there was way too much butter with the brown sugar on the bottom and it didn’t crisp up at all. The bottom crust stayed soggy.