cast iron skillet apple pie recipe

Written BySheba G Updated On
cast iron skillet apple pie recipe
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The Best cast iron skillet apple pie recipe

I’m so excited to share my favorite cast iron skillet apple pie recipe with you all today. This recipe has been a staple in our household for years, and it’s a perfect treat for any occasion.

I remember my grandmother used to make this pie all the time when I was a kid, and it was always a highlight of the day. The combination of tender apples, flaky crust, and that perfect balance of sweet and tart flavors is just irresistible.

What I love most about this recipe is that it’s not only delicious, but it’s also incredibly easy to make. You can have it ready in no time, and it’s perfect for family gatherings or even just a weeknight dinner.

My kids love helping me in the kitchen, and this recipe is one of their favorites too – they can’t get enough of that crispy crust and sweet filling! As a bonus, this pie is actually quite healthy, considering all the fiber from the apples and the wholesome ingredients we use.

I like to think that this pie is a little piece of heaven in every slice. The key to making this pie truly special is using the right type of apples – I like to use a mix of Granny Smith and Gala for the perfect balance of sweetness and tartness.

And don’t even get me started on the importance of using cold ingredients – it makes all the difference in the world when it comes to getting that flaky crust just right.

Cast Iron Skillet Apple Pie

Cast Iron Skillet Apple Pie

4.6 from 662 votes

A comforting classic apple pie baked in a cast iron skillet. With a flaky crust and a sweet, spiced apple filling.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice water

For the Apple Filling

6-7 medium apples, peeled, cored, and sliced (such as Granny Smith, Honeycrisp, or Jonagold)
3/4 cup granulated sugar
2 tbsp all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1 tbsp lemon juice
1 tsp vanilla extract
2 tbsp unsalted butter, melted

For the Egg Wash

1 large egg
1 tbsp water
1 tbsp granulated sugar

👨‍🍳Directions

1Preheat your oven to 425°F 220°C.
2In a large mixing bowl, combine flour, salt, and sugar for the pie crust.
3Add the cold cubed butter and using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
5You may not need all the water, or you may need a bit more.
6Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
7While the dough is chilling, prepare the apple filling.
8In a large mixing bowl, combine sliced apples, sugar, flour, cinnamon, nutmeg, and salt.
9Add lemon juice and vanilla extract, then toss to coat the apples evenly.
Set aside.
10On a lightly floured surface, roll out two-thirds of the chilled dough into a circle large enough to fit your 12-inch cast iron skillet, about 1/8-inch thick.
11Transfer the dough to the skillet, pressing it into the sides and bottom.
12Spoon the apple filling into the crust, mounding it slightly in the center.
13Drizzle the melted butter over the apples.
14Roll out the remaining dough to a circle about 10 inches in diameter.
15Place it over the filling.
16Crimp the edges of the dough to seal the pie.
17In a small bowl, whisk together the egg and water to make an egg wash.
18Brush the top of the pie with the egg wash and sprinkle with granulated sugar.
19Cut slits in the top crust to allow steam to escape.
20Place the skillet on a baking sheet and bake for 25 minutes at 425°F 220°C.
21Reduce the oven temperature to 375°F 190°C and bake for an additional 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
22If the edges of the crust begin to brown too quickly, cover them with aluminum foil or a pie shield.
23Remove the pie from the oven and let it cool in the skillet for at least 30 minutes before serving.
24This allows the filling to set and makes it easier to slice.
25Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

🔧Equipment

Large mixing bowl
Pastry cutter or fork
12-inch cast iron skillet
Rolling pin
Mixing spoon
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 55mg🧂Sodium: 250mg🌾Total Carbs: 60g🥦Dietary Fiber: 4g🍬Sugars: 35g🥩Protein: 4g

📝Notes

Tips: For a deeper dish, double the pie crust recipe and use a larger cast iron skillet. You can also make this recipe in a 9-inch pie dish, adjusting the baking time as needed. To make ahead, prepare the pie and refrigerate until ready to bake. Add 5-10 minutes to the baking time.

Watch Video Of How Cast Iron Skillet Apple Pie Works

This cast iron skillet apple pie recipe is always a good idea for any occasion – whether it’s a holiday gathering or just a Tuesday night dinner. One thing I love about this recipe is that it’s incredibly versatile – you can serve it warm with vanilla ice cream or whipped cream, or enjoy it cold on its own as a snack.

If you’re planning ahead, you can also store leftovers in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months. When reheating leftover slices, simply place them on top of a wire rack set over a baking sheet and warm them in the oven at 350°F (175°C) until crispy again.

❓ Frequently Asked Questions About Cast Iron Skillet Apple Pie

Q1: Can I use a different type of sugar instead of granulated sugar?

Yes, you can definitely experiment with different types of sugar if you prefer. Brown sugar or muscovado sugar would give your pie a slightly different flavor profile, but still work well.

Q2: How do I prevent the crust from becoming too dark while baking?

To prevent over-browning, you can try covering the edges of the crust with foil during baking or using a pastry brush to apply an egg wash before baking.

Q3: Can I make this pie ahead of time?

Yes, you can make the filling ahead of time and store it in the refrigerator for up to 24 hours before assembling and baking the pie.

Q4: What’s the best way to store leftover pie slices?

You can store leftover pie slices in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.

Q5: Can I use pre-made pie crust instead of making my own?

While it’s not ideal, you can use pre-made pie crust as a substitute if you’re short on time or prefer not to make your own. Just be aware that it may not turn out as flaky or flavorful as homemade crust.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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