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. It may be pretty old school by now, but we still love it and the little neighbor kiddos still request it.
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!
- 2 pounds granny smith apples peeled, 1/2" slices
- 2 pounds Braeburn apples or similar red cooking apple, peeled, 1/2" slices
- 1 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 1/2 cup butter
- 1 cup firmly packed light brown sugar
- 1 package refrigerated pie crusts
- 1 egg white
- 2 tablespoons granulated 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
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I updated this article on July 1, 2016, with new photos and clearer instructions. I didn’t change the recipe.
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