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Rustic Skillet Apple Pie Recipe

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Rustic Cast Iron Skillet Apple Pie recipe is loaded with thick cinnamon apples on top of a crust sitting in a layer of hot buttery caramel. This pie just begs for a scoop of ice cream and a crowd to help you eat it.

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

A golden brown baked cast iron apple pie sitting on a blue striped towel next to apples and a pie server.

Skillet Apple Pie hides a layer of thick buttery caramel below the bottom crust that bakes into the pie. Cast Iron Apple Pie is a simple rustic but easy pie to bake that will soon be everyone’s favorite apple pie.

Have you seen my “Apple Baked Beans” post where I told you about our Back-to-School potluck that we participate in 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 several 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 and it’s still our most requested dessert. One bite will tell you why!

Top view of a Skillet Apple Pie in a cast iron skillet sitting in front of a basket of apples on a blue towel covering a rustic wood background.

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 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.

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! Good baking apples according to Bon Appetit include:

  • Granny Smith – also my go-to for baking!
  • Jonagold
  • Honey Crisp – also my favorite for everyday eating.
  • Braeburn
  • Mutsu
  • Winesap

Doesn’t this Skillet Apple Pie just scream ooey gooey comfort food? You would never believe how easy it is to make.

How to Make a Cast Iron Apple Pie

  • 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!
Melted brown sugar and butter in the bottom of a cast iron skillet
  • 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.
Thick slices of apple dusted with sugar and 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.

Cast Iron skillet lined with a rolled pie crust
  • Spoon the apples on top of the pie crust. The pan looks really full but the apples will cook down.
Sliced apples sitting on top of a pie crust in a cast iron skillet
  • 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.
  • 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.
Unbaked Apple Pie in a cast-iron skillet dusted with sugar and sliced to vent the apple pie sitting on a red striped napkin.

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 personally recommend cast-iron, however.
  • Cut apples at least 1/2-inch thick. They cook down and everyone wants a pie loaded with thick apples.
Close up of a baked apple pie sitting in a cast iron skillet on top of a blue stripped towel in front of a basket of red apples.

A few items that you will use to make this Skillet Apple Pie:

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  • 10-inch cast iron skillet – I use cast iron skillets whenever I can. There isn’t anything like them when it comes to browning food. They last forever, and they’re our favorite pan for camping too.
  • Oven Mitts – When I work with heavy pots and pans I want an oven mitt versus a hot pad. These mitts are heat rated to 550° so are good for the oven or bbq and come in several colors. They also come in a longer length for longer arms!
  • Pastry Brush – I like the silicone pastry/basting brushes for this job. They stand up to a high heat that makes them perfect for the bbq too!

If you like this recipe, please comment below and leave me a 5-⭐️⭐️⭐️⭐️⭐️ review! Here are a few more recipes I think you’ll love!

What is your favorite way to use cast-iron? What is your favorite pie? Please share! You are my inspiration!

op view of 3/4 of an apple pie baked in a cast-iron skillet with a basket of fresh apples sitting behind it
Print
5 from 8 votes

Rustic Cast Iron Skillet Apple Pie Recipe

Rustic Cast Iron Skillet Apple Pie recipe makes a large pie loaded with cinnamon apples on top of a crust sitting in a layer of hot caramel. This pie just begs for a scoop of ice cream and a crowd to help you eat it.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 8
Author Julie Menghini

Ingredients

  • 2 lbs granny smith apples peeled, cored & sliced
  • 2 lbs braeburn apples or similar cooking apple
  • 1 tsp ground cinnamon *or more
  • 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 White sugar or turbinado

Instructions

  • Preheat oven an oven to 350°F, and place a baking sheet on the rack below it to catch any drips from the apple pie.
  • 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.
  • Peel apples, and cut them into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
  • Place 1 pie crust in the skillet over the brown sugar mixture. Spoon the apple mixture over the bottom pie crust, and top with remaining piecrust. Slide the edges down along the edges a bit.
  • Whisk one egg white with a little water until foamy. Brush the top of the pie crust with egg white using a pastry brush; sprinkle with 2 tablespoons of sugar. Cut 4 or 5 slits in top for steam to escape.
  • 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.
  • Cool on a wire rack for 30 minutes before serving.

Notes

Recipe originally from Southern Living SEPTEMBER 2011 edition
You can cut slices or scoop this pie to serve it.  It will serve 10 if scooped.

Nutrition

Calories: 605kcal | Carbohydrates: 101g | Protein: 3g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 30mg | Sodium: 291mg | Potassium: 326mg | Fiber: 6g | Sugar: 71g | Vitamin A: 475IU | Vitamin C: 10.4mg | Calcium: 51mg | Iron: 1.6mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

You’re going to love this recipe! Here are a few more cast iron skillet recipes!

Thank you from the bottom of my heart for spending some time with me today!

Comments

  1. Joann says

    While it was very tasty, I did not care for it. I couldn’t cut it into a slice because all the juice underneath. It was very soupy so you had to just spoon it out. I was so looking forward to it

    Reply

    • Julie Menghini says

      Hi Joann. It’s really hard to judge the moisture content of the apples sometimes. If you use something other than the granny smith or a combination with them, I would omit the apple juice.

      Reply

  2. Lin says

    Looks great! Have you ever tried flipping it out of the pan for presentation? I’m thinking of how I may have to adjust the recipe to do so.

    Reply

    • Julie Menghini says

      Hi Lin! I don’t think it will work. From my experience, it’s even hard to get a beautiful traditional slice. I’ve even served it with a large spoon instead of trying to cut it. Once the caramel cools under the bottom crust it sets up and if you released it prior to it cooling, it’s not going to be firm enough to stand on its own. If you do it, just let me know how it goes and I’ll put your experience in my post.

      Reply

  8. Sandra Shaffer says

    Not only does this skillet apple pie taste delicious, but it makes the whole house smell amazing! I love baking in my iron cast skillet. It cooks up the apples perfectly and that golden crust….to die for!

    Reply

  9. Deb Clark says

    Oh my gosh I made this last night and I think Dan polished off half of it! Absolutely delicious, I can’t recommend this recipe enough!

    Reply

  10. michele says

    Still one of my favorite pie recipes ever… the buttery cAramel sauce at the bottom is TO DIE FOR! Love this so much….

    Reply

  11. Michaela Kenkel says

    I make apple pie all of the time, but this was the first time I had tried it in a cast iron, thanks to seeing this on facebook! We LOVED it!! Thanks for another great recipe!

    Reply

  13. Shari says

    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!

    Reply

    • Julie Menghini says

      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!

      Reply

  15. Loretta says

    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!

    Reply

    • Julie Menghini says

      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!

      Reply

  17. Sheryl says

    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.

    Reply

  19. apuginthekitchen says

    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.

    Reply

    • Julie Menghini says

      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.

      Reply

  20. Sonal says

    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 ❤️

    Reply

  24. celebratingsunshine24 says

    I can almost feel the smell of apples and cinnamon. Oh, and the pictures tell the story so well…! 🙂

    Reply

    • HostessAtHeart says

      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!

      Reply

  29. lapetitecasserole says

    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!

    Reply

  33. cookingwithauntjuju.com says

    Julie – it does scream ooey gooey comfort food as the sauce oozes out the side – yum! Are these favorite apples to bake with?

    Reply

    • HostessAtHeart says

      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?

      Reply

      • cookingwithauntjuju.com says

        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…:)

        Reply

        • HostessAtHeart says

          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!

          Reply

  34. [email protected] says

    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.

    Reply

  35. lapetitepaniere says

    Sitting under your pergola and eating a slice of your Apple Pie, it looks perfect for me 🙂 Happy FF!

    Reply

  40. thebrookcook says

    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 🙂

    Reply

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