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.
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.