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Skillet Apple Pie

Skillet Apple Pie

A rustic, one-pan wonder combining tart-sweet apples with warm spices under a buttery, flaky crust. The cast iron skillet creates perfectly caramelized fruit and a crisp bottom crust for an elevated take on classic apple pie.
Prep Time 25 minutes
Baking Time 45 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices

Ingredients
  

  • 2 refrigerated pie crusts store-bought or homemade
  • 6 medium apples preferably a mix of Granny Smith and Honeycrisp, peeled, cored and sliced ¼-inch thick
  • ¾ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice
  • 4 tablespoons unsalted butter
  • ¼ cup brown sugar
  • 1 egg for egg wash
  • 1 tablespoon coarse sugar for topping optional

Instructions
 

  • Prepare your crust: Remove pie crusts from refrigerator about 15 minutes before using to soften slightly. Preheat your oven to 375°F (190°C).
  • Mix apple filling: In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Toss gently until apples are evenly coated.
  • Prepare the skillet base: Melt 4 tablespoons of butter in your cast iron skillet over medium heat. Add brown sugar and stir until dissolved, about 2 minutes, creating a caramel-like mixture.
  • Cook the apples: Remove skillet from heat and carefully arrange apple mixture in the skillet on top of the caramel mixture. The apples will be piled high but will cook down.
  • Add bottom crust: Roll out one pie crust and carefully place it over the apples, tucking the edges down between the apples and the side of the skillet. Cut 4-5 small slits in the center for steam to escape.
  • Create egg wash: Beat the egg with 1 tablespoon of water to create an egg wash. Brush the top crust with the egg wash and sprinkle with coarse sugar if using.
  • Bake to golden perfection: Place the skillet on a baking sheet (to catch any potential drips) and bake for 40-45 minutes until the crust is golden brown and the filling is bubbling through the slits.
  • Cool before serving: Allow the pie to cool for at least 30 minutes before serving to let the filling set. Serve warm with vanilla ice cream for the ultimate experience.

Notes

  • For the flakiest crust, make sure all your ingredients (especially butter) stay cold until baking.
  • If you don’t have a cast iron skillet, you can use any oven-safe skillet with high sides.
  • The caramel base will harden if the skillet cools too much before adding the apples, so work efficiently.
  • For a decorative top, you can create a lattice pattern with the second crust instead of a solid top.
  • This pie actually tastes even better the next day as the flavors meld together.