Rustic Skillet Apple Pie Recipe
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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.
Rustic Cast Iron Skillet Apple Pie Recipe
Ingredients
- 2 lbs granny smith apples peeled, cored & sliced
- 2 lbs braeburn apples or similar cooking apple
- 1 tsp ground cinnamon *or more
- ¾ cup sugar
- ½ cup butter
- 1 cup brown sugar I use dark but either work
- 2 pie crust homemade or store-bought rolled crust
- 1 egg white
- 2 tbsp sugar White sugar or turbinado
Instructions
- Preheat the 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 for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during the last 10 minutes to prevent excessive browning, if necessary.
- Cool on a wire rack for 30 minutes before serving.
Notes
Nutrition
Nutritional Disclaimer
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.
Years ago I found this recipe for Skillet Apple Pie in Southern Living SEPTEMBER 2011 and it’s still our most requested dessert.
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WOW!
Never have commented on a recipe but this was fabulous! I’ve never have encountered such an easy recipe that was this delicious!
Thank you for commenting, Becky! I’m so glad that you enjoyed it!
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
Wow, Deborah you were one busy girl. I’m so glad that you enjoyed this pie. It’s one of our favorites too.
I don’t normally leave reviews or comments. But this is the BEST PIE I HAVE EVER HAD!!!!!
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.
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..
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.
If cooking on the grill do you do indirect heat, and if so, what temperature and for how long?
We definitely love this pie on the grill and use indirect heat at 350F for one hour.
I made this for my family and they loved it!
Thank you, Annette! It’s one of our go-to desserts!
How is this made the day before and reheated in the oven?
I just made one yesterday for today Kelley. We don’t reheat the entire pie because I wouldn’t want to dry out the crust. I just slice it cool and put the pieces in the microwave for about 30 seconds each to heat them up. I hope this works for you.
Thanks! Do you keep it in the fridge over night? I just made it, it looks BEAUTIFUL!!!
I don’t Kelley until I cut it then I will refrigerate it but not sure you have to. I’m so happy that it turned out for you!
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
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.
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.
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.
Great looking pie just need apples
Thank you, Caren!
Such a beautiful pie, looks so delish .
Thank you Misbah!
Amazing apple pie.
Thank you, Christine!
Made this for the new neighbors and they are totally in love with us!
My neighbors love this one too Jennifer!
You had me at buttery caramel sauce! This pie is amazing!
You and me both! Thank you!
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!
You’re so right! Thank you!
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!
Thank you, Deb!
Still one of my favorite pie recipes ever… the buttery cAramel sauce at the bottom is TO DIE FOR! Love this so much….
Thank you! It’s a favorite of ours too!
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!
Thanks, Michaela! It’s a favorite of ours too!
The most amazing apple pie ever!!!
Thank you!
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!
That skillet apple pie of yours looks amazing, Julie! Yumm! Happy Fiesta Friday 🙂
Thank you Sarah! It’s a neighborhood favorite!
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!
Gorgeous apple pie Julie!!
Thank you Linda!
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!
I’ll have mine warm with ice cream please! MY FAVORITE!
Thank you Johanne! We definitely have to have ice cream too!