This iron skillet apple pie recipe offers a nostalgic twist on a timeless classic.
Featuring a buttery brown sugar base and easy store-bought pastry, it’s a magical dessert the whole family will love.
Use a blend of sweet and tart apples for the best taste and texture. And don’t forget the cinnamon for a hint of warmth!
Nothing beats the warm, comforting aroma of a freshly baked apple pie wafting through the kitchen. So let’s get baking!
Why You’ll Love This Skillet Apple Pie
Rustic Charm: The use of a cast-iron skillet adds a homey, rustic appeal to the presentation, making it perfect for casual gatherings or cozy family dinners.
Caramelized Bliss: The unique preparation method, which involves melting butter and brown sugar in the skillet before adding the crust, creates a delightful caramelized bottom that enhances the overall taste and texture.
Perfectly Balanced Taste: Even with all-tart apples, this dessert is so well-balanced you can’t help but reach for another bite.
Convenient Preparation: Using refrigerated pie crusts simplifies the preparation process, saving time and effort while still delivering a homemade taste.
Ingredients
- Pie Crust: It’s buttery and the perfect vessel for tender apples. Grab a box of your favorite brand.
- Apples: I like a mix of Granny Smith and Braeburn apples because you get a nice combination of tart, crisp, and sweet. Feel free to use whatever you like best.
- Butter: The secret ingredient that creates a rich, caramel-like layer beneath the bottom crust.
- Brown Sugar: The sweetener that adds depth and complexity to the caramel layer.
- Granulated Sugar: The classic sweetener that enhances the apple flavor in the filling.
- Ground Cinnamon: Its sweet, woody flavor adds a cozy, comforting note to the pie.
- All-Purpose Flour: The thickening agent that helps create a luscious, syrupy filling.
How to Make Skillet Apple Pie
Apple pie has long been a symbol of American culture, evoking memories of family gatherings, cozy autumn evenings, and the comforts of home.
This skillet apple pie captures the essence of those moments in an easy-to-make treat you can whip up any night of the week.
Check out how easy it is:
1. MELT the butter and brown sugar in a 10-inch cast iron skillet until smooth. Set aside to cool.
2. PREHEAT the oven to 350°F (175°C).
3. PEEL, core, and dice the apples, then toss with the granulated sugar, flour, and cinnamon until well coated.
4. LAYER one pie crust over the butter-brown sugar mixture.
5. POUR the apples over the top, then finish with the second sheet of pastry.
6. CUT slits in the top for steam to escape, seal the edges, and brush with egg wash.
7. BAKE for 60-70 minutes until the pastry is golden and the caramel bubbles.
8. COOL for 15-20 minutes before serving. Enjoy!
Tips For the Best Skillet Apple Pie
There’s something so charming about baking in a cast iron skillet.
It gives the pastry crust on this pie an incredible caramelized edge that’s to die for.
And the aroma of cinnamon and apples that’ll fill your kitchen will quickly transport you back to crisp autumn days at grandma’s house.
Just read these tips, then let’s get to it:
- Use baking apples. Granny Smiths are my top choice for their firmness and tart flavor. Likewise, Braeburn apples will cook nicely. Whatever apples you choose, be sure they’ll bake well without turning to mush.
- Cut the apples evenly. Whether you go for chunks or slices, try to cut the apples into similarly-sized pieces. That way, you won’t get bits of uncooked apple.
- Sugar adjustment. If you use only sweet apples, you might need less sugar. Similarly, if you only use Granny Smiths, you might need a bit more.
- Spice it up! Feel free to add other warm spices like nutmeg, allspice, or cloves in addition to cinnamon for extra flavor depth.
- Venting. Don’t skip this step! Those little cuts in the top will let the steam escape. Without them, the crust will likely burst.
- Use a different baking dish. If you don’t have a cast iron skillet, you can bake this in another dish. However, you won’t get the same golden brown crust, as the heat distribution will be different.
How to Store
I love that this is less fussy than a traditional pie, but still delivers all that warm, comforting goodness.
Plus, serving it straight from the skillet makes me feel like a proper country chef!
Since it’s so yummy, we don’t usually have leftovers. But if you do, you can store them for later.
To Store: Wrap the cooled skillet or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
To Freeze: Make the dish as instructed but do not bake. Instead, cool, wrap, and freeze for 1-2 months. Thaw in the fridge overnight, then bake per the recipe card below.
To Reheat: Bake in the skillet at 350°F for 15-20 minutes. Alternatively, microwave individual slices for 30-60 seconds, checking at 30-second intervals.
More Apple Desserts Your Family Will Love
Apple Turnovers
Caramel Apple Cheesecake Bars
Apple Hand Pies
Apple Pie Bread Pudding
Skillet Apple Pie
8
servings15
minutes1
hour10
minutes598
kcalServed warm with a scoop of vanilla ice cream, this iron skillet apple pie recipe, with tender fruit and caramel, is a classic that’s sure to impress.
Ingredients
1/2 cup butter
1 cup brown sugar, packed
4-5 pounds apples (see notes)
1/2 cup granulated sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 (14.1 ounce) package refrigerated pie crusts (2 sheets)
1 egg, lightly beaten
Coarse sugar, for garnish (optional)
Instructions
- In a 10-inch cast iron skillet, melt the butter and brown sugar over medium heat. Stir until the butter is melted and the sugar is dissolved. Remove from the heat and set aside to cool for 5-10 minutes.
- Preheat the oven to 350°F (175°C).
- Peel, core, and slice the apples into bite-sized chunks. Toss in a large bowl with the granulated sugar, flour, and cinnamon until well coated.
- Carefully place one of the pie crusts over the butter-brown sugar mixture in the skillet. Make sure not to press the crust down into the mixture.
- Pour the coated apples over the pastry and spread evenly. Then, layer the second sheet of pastry on top, covering them completely. Carefully press the edges of the two pastry sheets together to seal the crust. Cut a couple of slits in the top to allow steam to escape.
- Place the skillet onto a baking sheet to catch any drips and brush the top with the lightly beaten egg. Sprinkle the coarse sugar evenly over the top, if using.
- Bake for 60-70 minutes, or until the pastry is golden and the caramel is bubbling up the sides.
- Remove the skillet from the oven and let the pie cool for 15-20 minutes before serving. Enjoy!
Notes
- Apple choice. Use a mix of Granny Smith and Braeburn apples for the best sweet-tart flavor.
- Serving suggestions. Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.
