Beautiful rustic Skillet Apple Pie has a buttery crust that’s filled with a delicious warm cinnamon-apple filling. It’s perfect sliced or spooned and scrumptious topped with ice cream!
Have you seen my “Apple Baked Beans” post where I told you about our Back-to-School potluck that we go to every year with our neighborhood kiddos? In addition to the apple baked beans, I bring the dessert. They’ve requested the same dessert for the last 3 years in a row, cast-iron Skillet Apple Pie. 
Even though the weather is still warm, baked apple desserts are my favorite and I can eat them any time of year. Years ago I found this recipe for Skillet Apple Pie in Southern Living SEPTEMBER 2011.
Doesn’t this pie just scream ooey gooey comfort food? You would never know how easy it is to make. I served this pie like a cobbler by scooping servings out with a large spoon instead of slicing it. It goes a lot further that way. Either way, it’s scrumptious!
First, melt the brown sugar and butter together in the bottom of the skillet. Let it cool so can put the bottom crust down on it without melting the crust or your fingers!
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.
Place the first crust down over that warm buttery brown sugar mixture.
Rustic right? Trust me, it will be just fine. Press it down carefully on the 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. I used a refrigerator crust. You can make your own. Please 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 pan a bit. Whisk an egg white with a small amount of water until foamy. Brush top of pie crust with the egg white and 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. If you are baking this in your oven, put a pan in the oven to catch the drips. I had a mess the first time I made this in my oven.
Don’t have time to make this now? Pin it for later!
Beautiful rustic Skillet Apple Pie has a buttery crust that's filled with a delicious warm cinnamon-apple filling.
- 2 lbs granny smith apples peeled, cored & sliced
- 2 lbs braeburn apples or similar cooking apple
- 1 tsp ground cinnamon
- 3/4 cup sugar
- 1/2 cup butter
- 1 cup brown sugar I use dark but either work
- 2 pie crust homemade or store-bought
- 1 egg white
- 2 tbsp sugar
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Preheat oven an oven to 350°F, and place a baking sheet on the lowest rack to catch any drips from the apple pie.
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Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and let the mixture cool while you prepare the apples.
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Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
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Place 1 pie crust in the skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Tuck edges inside the pan.
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Whisk egg white with a little water until foamy. Brush the top of pie crust with egg white; sprinkle with 2 tablespoons of sugar. Cut 4 or 5 slits in top for steam to escape.
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Bake at 350° F for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary.
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Cool on a wire rack for 30 minutes before serving.
Recipe originally from Southern Living SEPTEMBER 2011 edition
I love a baking with fresh fruit and here are a few recipes that we love!
Homemade Fresh Peach Crisp Recipe
Cranberry Upside-Down Cake Recipe
Raspberry Linzer Torte Recipe
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I updated this article on July 1, 2016, with new photos and clearer instructions. I didn’t change the recipe.
My mouth was watering a bit reading this 🙂
Thanks Sarah!
Wow – This is very delicious pie. WOW – Thank you for sharing it!
Thank you for commenting! It is easy to make and easier to eat 🙂
Yummy!!!!
I am starting to crave apples too! This pie looks wonderful- I love the presentation in the skillet- & I’m a fan of Southern Living comfort food recipes too 🙂
Thank you! I am making the move from peaches to apples too!
I make many apple pies, but never in the iron skillet. Pretty tempting.
Very easy! Give it a try and let me know if you have any questions.
The skillet apple pie looks delicious. Thanks for sharing!
Yum! This pie sounds so good!
Oooh, this has me craving apple pie!
Yummy and easy too!
Sitting under your pergola and eating a slice of your Apple Pie, it looks perfect for me 🙂 Happy FF!
With ice cream! The perfect time.
Julie, There’s always plenty of desserts at the Fiesta to choose from but your apple pie was at the top of my list. Thanks for the virtual sugar fix. 🙂 I have a bowl of peaches that would love to be in a skillet pie.
Peaches would work well too! Yum. I am not tired of them yet. Thank you for such a sweet comment!
Julie – it does scream ooey gooey comfort food as the sauce oozes out the side – yum! Are these favorite apples to bake with?
I always use granny smith for the most part but mixing them up with the braeburn adds additional sweet, as it it needs it, and they hold up well for a red. What do you use?
My apple crisp recipe I used Pink Lady; in the winter I use Granny Smith but in Oct. I only use Northern Spy and Cortland for my applesauce. Those last 2 apples go back to my dear Grandmother…:)
I’ll have to get out of my Granny Smith box and try some of the other varieties. I stay with what I know and have been hesitant to try other varieties because I’m never sure if they will hold up to the baking. Thanks Judi!
Pastry at the bottom also? cool!
The caramel underneath makes the crust ooey gooey!
Its a first on me! we know it as a ‘no bottom pastry’ pie! a tart tartin!
This is a favourite in our house,served with hot custard!
Wow- that looks yummy! I need to put that on my list to try. 🙂
This cake is yummy, there’s no doubt… love the idea of having a cake in a skillet pan! Thanks a lot for bringing it to FF!
Cinnamon and apple? Yummy! I’m right here taking notes 😉
Happy FF
Rustic and beautiful. I love cooking with my skillet!
Thank you so much. It is all of that. Our skillets are making a come back!
That rustic apple pie just screams fall!! Lovely!
I think I am realizing that summer will soon be on it’s way out. It’s sad, but I do love the fall too!
It looks scrumptious and yes comforting! 🙂
It is a favorite of ours. Thank you for visiting!
I can almost feel the smell of apples and cinnamon. Oh, and the pictures tell the story so well…! 🙂
It is a yummy combination!
Dangerously delicious:-)
What a pretty pie. I could go for some of that right now.
With a little ice cream? Yum!
Definitely with ice cream. 🙂
Ooh this looks soooooo yummy. Pass the ice cream!
I really enjoy this pie! Thank you.
I am so making this Julie!
Aanya loves apple pies and have been asking me lately to make this… Yayyy… A good recipe from you will be the best I know ❤️
Thank you so much Sonal! Please let me know what you guys thing. Hugs!
Wow this skillet pie makes me happy for several reasons, reminds me that Fall and apple season is right around the corner and I LOVE apple pie. It looks just beautiful and delicious.
Thank you Suzanne! I was kicking and screaming earlier about summer slipping away, but I’m getting used to the idea a bit more now. I have a skinnier apple crisp I’m redoing soon that’s yummy too.
I’ll have mine warm with ice cream please! MY FAVORITE!
Thank you Johanne! We definitely have to have ice cream too!
Julie this recipe sounds fantastic and your version looks absolutely yummy! I will have to try this one during the fall and I guess I better get myself a cast-iron skillet.
Thank you Sheryl! It is so yummy, and I know you would love a cast iron skillet! They are wonderful!
Gorgeous apple pie Julie!!
Thank you Linda!
Oooo how did I miss this post? Looking through some of the comments, I couldn’t find mine, so am commenting now 🙂 What a wonderful apple pie, the thought of the cool, crisp Fall weather is making me hope that it arrives soon. I’m done with this 90+ temperatures and high humidity. Love the fact that you made it in a skillet too. Oddly enough, I think I’d like just a slice of it as is, no creams, custards or other distractions, I like to savor every bite and those ingredients sound like I would. Well done!
Thank you Loretta! I redid some photos on this pie. In my earlier post it didn’t even look appetizing LOL! It’s going to be in the 90’s here all week, and I agree with you, I’m done with it already. Bring on the apples and pumpkin!
That skillet apple pie of yours looks amazing, Julie! Yumm! Happy Fiesta Friday 🙂
Thank you Sarah! It’s a neighborhood favorite!
This looks incredible, Julie! I love that you made it with your cast iron skillet. I have some mini cast iron skillets that I would like to adjust this recipe for. The melted brown sugar must give the crust such great flavor. Wonderful recipe!
Thank you Shari! It would make great mini pies in your little skillets. The brown sugar and butter under the crust is like building a pie on top of a layer of caramel!