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Rustic Skillet Apple Pie Recipe

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:

  • 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!

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
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4.84 from 12 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!

Recipe Rating




Becky

Monday 10th of January 2022

WOW! Never have commented on a recipe but this was fabulous! I’ve never have encountered such an easy recipe that was this delicious!

Julie Menghini

Tuesday 11th of January 2022

Thank you for commenting, Becky! I'm so glad that you enjoyed it!

Deborah C Bartelink

Tuesday 28th of December 2021

This was my 1st time making this. I will say amazing! Directions were easy no special ingredients. It was so easy I made it between cooking a prime rib, Duck and a chicken. Made the syrup ahead then cut apples before hand. Assembled in 5 min put it in the oven while we ate. By the time we finished opening gifts. It was ready. This stood no chance with my family, and I had several desserts. This will be a staple. Thank you

Julie Menghini

Wednesday 29th of December 2021

Wow, Deborah you were one busy girl. I'm so glad that you enjoyed this pie. It's one of our favorites too.

Arika

Sunday 5th of December 2021

I don’t normally leave reviews or comments. But this is the BEST PIE I HAVE EVER HAD!!!!!

Julie Menghini

Monday 6th of December 2021

Thank you so much, Arika for your comment! I am so glad that you enjoyed it an appreciate you taking the time to leave a comment.

Shannon

Thursday 4th of November 2021

Not sure if I did something wrong or…. ? When I first made the caramel I had like an extra layer of butter just kinda sitting/pooling on top.. sugar was dissolved and thick caramel below liquid layer.. I drained that off and then the Caramel seemed fine.. baked the pie, and the filling and top is delicious but the caramel bottom is really burnt and I had to kinda peel it off of the bottom crust..

Julie Menghini

Thursday 4th of November 2021

Don't drain off the butter, Shannon. It will incorporate during baking. I just melt the two together and let it cool a bit while I cut the apples. Then top the caramel layer with your bottom crust.

crawford

Thursday 15th of July 2021

If cooking on the grill do you do indirect heat, and if so, what temperature and for how long?

Julie Menghini

Friday 16th of July 2021

We definitely love this pie on the grill and use indirect heat at 350F for one hour.