Rustic Skillet Apple Pie Recipe

There’s something magical about the way the smell of apples, cinnamon, and butter fills the kitchen. This rustic skillet apple pie is the kind of dessert that feels like a warm hug—comforting, simple, and brimming with homemade goodness. It’s not fussy, but it’s the star of any gathering, perfect for cozy evenings or holiday celebrations.

THIS POST HAS BEEN UPGRADED FROM 8/22/14 TO IMPROVE READER EXPERIENCE.

What I love most about this pie is how it celebrates imperfection. The flaky crust is crimped with love (and maybe a little unevenly), and the golden edges catch just the right amount of caramelization from the cast-iron skillet. The apples stay tender but hold their shape, bursting with sweet and tart notes in every bite.

Have you seen my “Apple Baked Beans” recipe? It’s one of the recipes that we make for our Back-to-School potluck that we participate in every year with our neighborhood kiddos. In addition to the apple baked beans, They request the same dessert every year, this Cast Iron Skillet Apple Pie.

We crave apple desserts just like grandma used to make. Our Swedish apple pie, homemade apple pie filling, apple spice cake, Apple Sauce Coffee Cake, and pumpkin apple bread are just a few of our favorite recipes. Just search “apple” on our site and you’ll so so many recipes that we love.

What are the best baking apples?

You want a firmer apple for baking. Softer apples will break down too much and will not let you slice or spoon a decent looking serving.

Plus the texture isn’t as desirable as being able to bite into a loaded slice of skillet apple pie! I often combine apple varieties. A tart Granny Smith goes great with a sweeter Honey Crisp or Braeburn apple. This article lists several options for baking apples.

It’s important to use baking apples because they contain pectin that contributes to the thickness of the filling and is less likely to be watery. They also are firmer so will hold their shape and is less likely to become mushy.

How to Make a Cast Iron Apple Pie

This recipe comes together easily but feels so special, like a little slice of cinnamon brown sugar heaven on a plate. Whether you top it with a dollop of whipped cream, a scoop of vanilla ice cream, or enjoy it as is, this skillet apple pie is bound to become a favorite in your home—just like it is in mine. Let’s dive in!

First, melt the brown sugar and butter together in the bottom of the skillet. Let it cool so you can put the bottom crust down over the caramel without melting the crust or your fingers! If you try and put the crust in the skillet when it’s hot it will practically melt and slide down the sides.

Slice the apples 1/2 inch thick. I don’t measure my cinnamon I just sprinkle away until I’m happy. I always use more cinnamon than the recipe calls for because we love cinnamon.

Lay the first crust down over that warm buttery brown sugar mixture and up the sides.

You need to be gentle but work quickly. Once the crust starts getting warm, you aren’t going to be able to move it around. You can make your own crust or buy one that you roll out in the refrigerated section of your grocery store. I don’t judge.

Spoon the apples on top of the pie crust. The pan looks really full but the apples will cook down.

Put the remaining pie crust over the top and just slide the edges down into the edge of the pan a bit.

Whisk an egg with a small amount of water until foamy. Brush the top of the pie crust with the egg wash by combining a beaten egg with a teaspoon of water.

Sprinkle with white sugar, turbinado sugar, or a mix of both. I like the crunch that you get with turbinado sugar.

Cut 4 or 5 slits in the top so steam can escape. Bake.

FAQ’s

Can I make Cast Iron Skillet Apple Pie ahead of time?

Yes, you can make this apple pie ahead of time. Once it cools the caramel on the bottom will become hard and difficult to serve. To warm it back up, place the baked pie in a 350ºF oven on a baking sheet for 10 to 15 minutes or until the bottom is heated through.

Tips to help you make the perfect Cast Iron Apple Pie:

• Put a baking sheet or pan on the rack below your skillet to catch any drips. I had a mess the first time I made this in my oven.
• You can make this pie on the grill! We’ve done it several times so I don’t heat up my kitchen.
• You can make this pie in a Dutch oven or other deep-sided pans. I recommend cast iron, because it retains the heat allowing us to scoop up the delicious caramel under the bottom of the crust.
• Cut apples at least 1/2-inch thick. They cook down and everyone wants a pie loaded with thick apples.

Serving Suggestions

It can be difficult to get a perfectly sliced wedge so we often serve this pie like a cobbler by scooping servings out with a large spoon instead of slicing it. It goes a lot further that way and you can make sure each serving gets a healthy dose of that caramel bottom.

Either way, it’s scrumptious! If you can serve it hot, all the better. My guests are always intrigued when I show up with an Apple pie in a skillet.

How to transport this pie?

When I have to transport this pie, I’ll cover the top with foil and place it in the bottom of a cooler with a towel covering the bottom like a nest and then wrap another towel around the pie. The skillet really holds the heat and the cooler helps keep it warm until it’s time to serve it.

You could also place the skillet on a baking sheet covered with aluminum foil.

I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.

Years ago I found this recipe for Skillet Apple Pie in Southern Living SEPTEMBER 2011 and it’s still our most requested dessert.

Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!