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Have you ever wanted to make a homemade apple pie but were afraid the crust wouldn’t work out? Are you a newbie baker looking for something to take to an upcoming holiday family gathering? Are you ready to impress everybody with a skillet apple pie? If you said yes then you’re ready to make this simple, unbelievably delicious pie.
I encourage you to use my crust recipe listed below but if you’re still not ready, you can use a package of refrigerated pie crusts and not even have to use a rolling pin! But where’s the fun in that? This is your opportunity to play with homemade crust in a free-form recipe. Come on, be brave, you can do it! This can’t turn out bad 🙂 I bet this is the next pie my niece Shannon makes. Shannon went solo Labor Day weekend and made Lemon Chess Pie, crust and all! I am so proud.
Apples are starting to appear everywhere so pick up 5 Granny Smith apples and 3 Paula Red’s. You can use something other than the Paul Red’s but I like to pair tart apples in a pie. Granny Smith’s are a must but also find another good cooking apple. You’ll need butter, brown sugar, cinnamon and granulated sugar. For the crust you’ll use flour, butter, Crisco shortening, salt and ice cold water.
For the double crust mix together the flour and salt. Cut in the Crisco shortening and butter using a pastry blender.
Keep cutting the butter and Crisco until they are the size of small peas. Add the ice cold water all at the same time and blend with a fork just until it forms a ball.
Taking care not to overwork the dough, form into a ball and refrigerate while we prepare the apples.
Peel, core and slice the apples into 1/2 inch wedges.
Mix the cinnamon and granulated sugar (not brown sugar) together in a small bowl.
Sprinkle the cinnamon mixture over the apples and toss well.
Set the apples aside while preparing the skillet.
Preheat the oven to 350 degrees.
In a large cast-iron skillet (9 or 10 inch) melt the butter over medium heat.
Stir in the brown sugar.
Keep stirring until the sugar is dissolved taking care not to burn the mixture.
Remove the skillet from the heat and set aside. Roll out 1/2 the dough into a circle about the size of your skillet. Place the dough over the brown sugar mixture. Don’t worry if it doesn’t fit perfectly.
Slowly add the apples and any apple syrup. I tried to place the apples evenly over the dough adding a little at a time. Roll out the remaining crust and place it over the top of the apples.
Beat one whole egg with about 1 teaspoon milk.
Brush the egg mixture over the top crust. As you can see I didn’t worry if the crust wasn’t a perfect fit. Just fold over the extra if needed.
Cut 5 or 6 slits in the dough to release steam while the pie is cooking.
Sprinkle the top with 2 tablespoons turbinado sugar (or regular granulated sugar) and bake at 350 degrees for an hour and ten minutes. Cover the pie with foil if it starts to get too brown. You want the pie to be bubbly with syrup seeping up around the edges.
I don’t even need to tell you how good this smells. It smells like home, and grandmothers, and happy times with family.
You can serve it warm but may need bowls and a spoon.
If you allow the pie to cool it will retain it’s shape even without the traditional, sealed crust.
I wanted to make an apple pie as part of the year long project, but I’d already made and posted a traditional apple pie in 2010. That’s why I was immediately fascinated with this recipe adapted from the September 2011 Southern Living Magazine. This recipe was contributed by Mrs. James Wright of Chattanooga, Tennessee and since we moved to Virginia from Chattanooga, I thought it was serendipitous – my path was set.
You can add ice cream if you want.
Some people prefer a thick slice of cheddar cheese on their apple pie.
Silly, silly people.
Yep – this piece is mine!
PIN to your favorite Pie Board!
Skillet Apple Pie Recipe
Prep Time: 1 hour
Cook Time: 1 hour 10 minutes
Total Time: 2 hours 10 minutes
Yield: 8 slices
Course: Dessert
A delicious apple pie with a caramel base made in a cast iron skillet
Ingredients
- 1 Double Pie Crust Recipe (See link in NOTES)
For the pie filling:
- 5 large Granny Smith apples, peeled, cored and sliced into ½ inch wedges
- 3 Paula Red apples, peeled, cored and sliced into ½ inch wedges
- 1 teaspoon ground cinnamon
- ¾ cup granulated sugar
- ½ cup unsalted butter
- 1 cup light brown sugar firmly packed
- 1 large egg, beaten
- 1 teaspoon milk
- 2 tablespoons turbinado sugar, or granulated sugar
Instructions
- Prepare and refrigerate the pie crust dough in two discs.
- Preheat oven to 350°F. Combine the cinnamon and granulated sugar. Toss apples with the cinnamon sugar mixture and set aside.
- Melt butter in a 9-inch cast iron skillet over medium heat. Add the brown sugar and stir until the sugar is dissolved taking care not to burn or scorch the mixture. Remove from heat.
- Divide the crust dough in half. Roll out one piece on a lightly floured surface until it is about the size of the bottom of the skillet. Place the pie crust over the brown sugar mixture. Carefully layer the apple mixture and any apple juice in the bowl. Roll out the other half of the pie crust dough and fit it over the top of the apples. Beat the egg and milk together and brush it on top of the crust. Sprinkle with the turbinado sugar and cut 5 or 6 slits in the dough to vent.
- Bake at 350°F for 1 hour and 10 minutes. Cover the pie with foil if it is starting to brown too quickly. The pie will be done when it is golden brown and bubbly. Cool at least 30 minutes before serving. Top with ice cream if desired. Store leftovers in the refrigerator.
Recipe Notes
- Adapted from a recipe in the September 2011 Southern Living Magazine
- We use our Perfect Pie Crust in 3 Easy Steps with video tutorial. Click HERE to get the recipe.
Nutrition
Calories: 491kcal | Carbohydrates: 84g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 106mg | Potassium: 266mg | Fiber: 5g | Sugar: 67g | Vitamin A: 484IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 1mg
I couldn’t be happier with the success of this pie. It’s at least one of our top 3 favorites so far this year. Once all 52 are baked and blogged, we’ll share our favorites and other interesting statistics about our year of the pie.
Thanks so much for stopping by! I have a really good bran muffin recipe to post Wednesday (for my cousin Gayle). Please check back and once again – thanks so much for your emails, comments and continued support!
Tricia
Grace
Made this pie last week for a party at our home and it was GONE by the end of the evening. So many compliments on this- it’s our new favorite pie! A keeper for sure!
Tricia Buice
Wonderful news Grace! Thanks so much for giving it a try. It’s hard to beat a sweet apple pie with plenty of juicy goodness 🙂 Have a wonderful fall baking season!
Grace
I have made this pie several times for parties and my own consumption and it is, hands down, everyone’s favorite pie!! Delicious and simple!
Tricia Buice
Thanks so much for the feedback Grace! So happy you’ve enjoyed this recipe. We love it too 🙂
Angie's Recipes
Your skillet apple pie looks droolworthy!
Anna and Liz Recipes
Mmmmm! Hi Tricia! You make this pie look so EASY, I will have to try making an apple pie this Fall! Thanks for sharing your recipe. 🙂
thecompletecookbook
Oh my Tricia, what a wonderful comfort dessert and it must have the most heavenly sent while baking.<br />Have a happy day.<br />:-) Mandy
Barefeet In The Kitchen
Tricia, this is the most perfect apple pie I have ever seen. My husband just walked into the room and declared that I could make this pie for him anytime I felt like it. <br /><br />With ice cream is the ONLY way to eat apple pie and this truly looks fantastic. I can't wait to try it this fall! I've never made a pie in a skillet either. I looks beautiful.
Tricia
Hi Tanna – you're right, Chattanooga has a lot to offer and a lot of people drive through there on the way to somewhere. Three interstates connect at that point so if you're going south, you're probably drive thru. <br /><br />I'm enjoying my once a week pie dessert but am looking forward to making cookies again one day 🙂 Have a great week!
Tanna at The Brick Street Bungalow
I'll take mine with cheddar, with ice cream or all alone!! Anyway I could get my hands on it! LOL! <br /><br />We vacationed with the family in Chattanooga last August and just loved it! I kept passing through on my way to and from VA to visit my daughter. Always wanted to stop, but the long distance I had to cover would keep me moving. Ergo, the vacation there! Great place. <br /><br