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Picture a warm apple pie served straight from the skillet, topped with a scoop of vanilla or butter pecan ice cream. Under the golden, sugar-sparkled crust are thick chunks of apple and a scrumptious caramelized bottom. That’s this skillet apple pie, and all it takes to start is a cast iron skillet and a package of store-bought crust.
This pie recipe has been in my recipe card box for as long as I can remember. I honestly can’t remember where it originally came from. The first time I made it, the filling wasn’t quite as thick as I liked. So I did a few tests to get it just right. What I changed from the original is that I reduced the apple amount slightly and added some flour to the filling so it would set up better. My family loved the result. The brown sugar and butter bottom caramelizes around that crust and makes for such deliciousness.
If you’re picturing a traditional pie, this isn’t that. It’s a rustic cast iron skillet version, so you won’t get perfectly sliced cuts. The bottom crust holds together instead of disappearing into the pie, but it isn’t a thick pastry-style crust. Add a scoop of vanilla or butter pecan ice cream, and I think your bunch will love it.
Why This Cast Iron Apple Pie Is Worth Making
- Thick chunks of apple. Tart Granny Smith and a red cooking apple, tossed in cinnamon sugar, so you get sweet, tart, and spiced in the same forkful.
- A caramelized bottom. Butter and brown sugar melt in the skillet first, then caramelize around the crust as it bakes.
- A golden, sugar-sparkled top. Brushed with egg white and sprinkled with turbinado sugar, it makes this pie so much prettier.
- Shortcuts that work. Store-bought rolled crust and Crunch Pak peeled apple slices both work, so you skip the dough and the peeling (if you want to).
Ingredients
- Cast iron skillet: The butter and brown sugar base melts in this pan before anything else goes in, and I used a well-used, seasoned 10-inch Lodge.
- Butter: It melts with the brown sugar to make the caramel base that forms around the bottom crust.
- Dark brown sugar: It melts into the butter for that caramelized bottom.
- Store-bought rolled crust: One package covers the bottom and top; I used Pillsbury.
- Apples: I use a mix of Granny Smith and a red cooking apple like Honeycrisp or Pink Lady, and the Granny Smith brings the tart, firm bite.
- Ground cinnamon: It gives the apples that warm, sweet spice you expect in an apple pie, and it coats every slice along with the sugar.
- Granulated sugar: It sweetens the apples and carries the cinnamon onto every slice.
- All-purpose flour: This is what helps the filling set up, and whisking it first gets the lumps out.
- Egg white: Brushed on the top crust, it gives the turbinado sugar something to stick to and helps the crust brown.
- Water or milk: Whisked into the egg white until it’s foamy.
- Turbinado sugar: Sprinkled over the top crust, it makes this pie so much prettier.
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How to Make Skillet Apple Pie
✱ Below are step-by-step photos and instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.
Step 1 | Get the Oven Ready
Preheat the oven to 350°F. Place a baking sheet onto the rack right below where the pie will sit. This pie bubbles as it bakes, and that baking sheet saves you from drips.
Step 2 | Build the Brown Sugar Base
Melt the butter in a 10-inch cast iron skillet over medium heat. Stir in the brown sugar and keep stirring for 1 to 2 minutes or until the sugar dissolves. Remove the skillet from the heat and let that mixture cool while you work on the apples.
Step 3 | Mix the Filling and Coat the Apples
Peel the apples and cut them into 1/2-inch-thick wedges, if you haven’t already done so.
In a large bowl, whisk together the flour, granulated sugar, and ground cinnamon. Whisking helps get any lumps out of the flour. Then toss the sliced apples in the cinnamon sugar mixture until every slice is coated.
Step 4 | Layer the Pie
Lay one of the pie crusts into the skillet, right over the cooled brown sugar mixture. Spoon the apple mixture over the bottom crust.
Then cover with the second crust, and tuck the top crust down along the edges a bit so it meets the bottom crust.
Step 5 | Finish the Top
Whisk the egg white with the water or milk until it turns foamy. Brush it over the top crust.
Then sprinkle with the turbinado sugar (or granulated) and cut a few slits in the top so steam can escape.
Step 6 | Bake the Pie
Bake for 60 to 70 minutes, or until the crust is deep golden and you can see the filling bubbling through the slits.
If the top is browning too fast in the last 10 minutes, lay a piece of foil loosely over it.
Step 7 | Let the Pie Rest
Cool the pie right in the skillet on a wire rack for 1 to 2 hours before you slice it. That rest lets the filling set, so your slices hold together better.
Step 8 | Serve
Serve with a scoop of vanilla or butter pecan ice cream.
Variations & Substitutions
- Apples: All Granny Smith works too, and Braeburn also works as the cooking apple.
- Brown sugar: Light brown sugar works in place of dark.
- Cinnamon: Adjust it to taste.
- Egg wash: Water or milk both work with the egg white.
- Topping sugar: White sugar works in place of turbinado.
- Cornstarch: Cornstarch usually works in place of the flour. Use about half as much, so roughly 2 tablespoons for the ¼ cup of flour, and whisk it in with the sugar and cinnamon.
- Canned apple pie filling: Want to skip the peeling and slicing? Use 2 (21-ounce) cans of apple pie filling in place of the fresh apples. You won’t need the sugar, cinnamon, or flour for the filling.
- Larger skillet: A 12-inch skillet works too. Just know the crust may not reach the top of the pan, and you will get a thinner pie.
Shortcuts & Time Savers
- Peeled and sliced apples: Buy them already prepped and skip the peeling. You need 11 to 12 cups, which is 3 bags of 12 ounces. You won’t use quite all of the apples.
Recipe Tips
- Refrigerated pie crust sticking or tearing. If the crust sticks when you unroll it or tears, set it on a lightly floured surface and gently press it back together.
- Expect a slight run. You might see a little liquid when you cut in, even with the flour in the filling. The 1 to 2 hour rest in the skillet gives the filling time to set up.
- Expect a thinner bottom crust. This crust still holds together instead of disappearing completely into the pie, but it isn’t a thick pastry-style crust like a traditional pie.
- Crust browning too fast. Keep an eye on the top. If the crust is getting too brown, lay a sheet of foil loosely over it.
- Bubbling is normal. The caramel sauce bubbles up around the skillet while the pie bakes, and it looks messy. That’s normal, and it thickens into a thick sauce as the pie cools.
What to Serve With Skillet Apple Pie
I serve it with a scoop of vanilla or butter pecan ice cream on top of a warm slice, like in my picture above (YUM!).
If you’d rather have whipped cream, my Homemade Whipped Cream Recipe, Marshmallow Whipped Cream, or Stabilized Whipped Cream are also great toppings.
Skillet Apple Pie Storage Instructions
Room Temperature Storage: Cool the pie on a wire rack at room temperature, then store it for up to 2 days.
Refrigerated Storage: After cooling, move it to the fridge for longer storage, and it keeps for up to 4 days total.
Reheat: Warm individual slices in the microwave, or put the skillet or slices in a 350°F oven for 10 to 15 minutes, until heated through.
Frequently Asked Questions
Flour in the filling. The apples release juice as they bake, and the flour thickens that juice into a sauce around the apples so the filling sets up. You might still see a slight run when you cut in, but this is normal.
I use a mix of Granny Smith and a red cooking apple like Honeycrisp or Pink Lady. The Granny Smith brings the tart, firm bite.
Yes. This pie uses a package of store-bought rolled crust for the two crusts, and I used Pillsbury. If you prefer, you can use a homemade crust.
This recipe is written for a 10-inch cast iron skillet. Mine is a well-used, seasoned Lodge Skillet.
No, you can leave the peels on if you’d rather. I peel mine, because the apples are an easier bite that way.
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Rustic Skillet Apple Pie Recipe
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Equipment
Ingredients
- ½ cup butter - 1 stick
- 1 cup dark brown sugar - light brown sugar will also work
- 1 package store-bought rolled crust - 2 crusts, I used Pillsbury
- 3.5 pounds apples - cored, peeled, & sliced (You can use all granny smith or a mixture of granny smith and cooking apples, (braeburn, honeycrisp, or pink lady)
- 1 ½ to 2 teaspoons ground cinnamon - or to taste
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- 1 large egg white
- 1 teaspoon water or milk - or milk
- 2 tablespoons turbinado sugar - or white sugar (I love to use turbinado sugar)
Instructions
- Get the oven ready: Preheat the oven to 350°F. Place a baking sheet onto the rack right below where the pie will sit. This pie bubbles as it bakes, and that baking sheet saves you from drips.
- Build the brown sugar base: Melt the butter in a 10-inch cast iron skillet over medium heat. Stir in the brown sugar and keep stirring for 1 to 2 minutes or until the sugar dissolves. Remove the skillet from the heat and let that mixture cool while you work on the apples.
- Mix Filling Mixture & Coat the apples: Peel apples, and cut them into 1/2-inch-thick wedges, if you haven’t already done so. In a large bowl, whisk together the flour, granulated sugar and ground cinnamon. Whisking helps get any lumps out of the flour. Then toss the sliced apples in the cinnamon sugar mixture, until every slice is coated.
- Layer the pie: Lay 1of the pie crusts into the skillet, right over the cooled brown sugar mixture.
- Spoon the apple mixture over the base pie crust.
- Then cover with the second crust. Tuck the top crust down along the edges a bit so it meets the bottom crust.
- Finish the top: Whisk the egg white with water or milk until it turns foamy. Brush it over the top crust, then sprinkle with the turbinado sugar (or granulated). Then, cut a few slits in the top so steam can escape.
- Bake the Pie: Bake for 60 to 70 minutes, or until the crust is deep golden and you can see the filling bubbling through the slits. If the top is browning too fast in the last 10 minutes, lay a piece of foil loosely over it.
- Let the Pie Rest: Cool the pie right in the skillet on a wire rack for 1- 2 hours before you slice in. That rest lets the filling set up so your slices hold together.
- Serve with a scoop of vanilla or butter pecan ice cream or homemade whipped cream.
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Nutrition
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
