Skillet Apple Pie Recipe with a Golden Cast-Iron Crust

This American-style skillet apple pie has cinnamon-scented apples tucked between two layers of pastry and bakes right in a cast-iron pan. Cooking the apples briefly before they go into the crust helps them soften evenly and keeps the filling from turning watery; regional and family versions vary in spice, sweetness, and crust style.

Ingredients

2 refrigerated pie-crust rounds, about 14 oz (400 g) total, kept cold
2½ lb (1.13 kg) firm apples, about 8 cups (1.1 kg) once peeled, cored, and sliced
⅔ cup (135 g) granulated sugar
3 tablespoons (24 g) all-purpose flour
1 tablespoon (15 ml) fresh lemon juice
1½ teaspoons (4 g) ground cinnamon
¼ teaspoon (0.5 g) ground nutmeg
¼ teaspoon (1.5 g) fine salt
2 tablespoons (28 g) unsalted butter
1 teaspoon (5 ml) vanilla extract
1 tablespoon (8 g) all-purpose flour, for dusting the work surface
1 tablespoon (15 ml) milk, for brushing the top crust
1 teaspoon (4 g) coarse sugar, for sprinkling over the crust

Instructions

Set a rack in the middle of the oven and heat it to 375°F (190°C). Place a rimmed baking sheet on a lower rack to catch any bubbling juices. Keep the pie crusts chilled until you are ready to roll them; cold pastry is easier to handle and is less likely to slump in the pan.
Peel, core, and slice the apples about ¼ inch (6 mm) thick. In a large bowl, toss them with the granulated sugar, 3 tablespoons flour, lemon juice, cinnamon, nutmeg, and salt. Turn the apples until the flour and spices are distributed over the slices. A mix of sweet and tart apples gives the filling more depth, but using one variety works too.
Melt the butter in a 10-inch (25 cm) cast-iron skillet over medium heat. Add the apple mixture and cook for 8 to 10 minutes, stirring gently every minute or two, until the apples release some juice and begin to bend but still hold their shape. Remove the skillet from the heat and stir in the vanilla. Transfer the apples and their juices to a bowl. Let them cool while you prepare the crust; do not put pastry into a hot skillet.
Lightly dust a work surface with the remaining tablespoon of flour. Roll one chilled crust into a circle about 12 inches (30 cm) across, lifting and turning it occasionally so it does not stick. Lay it into the cooled skillet, easing it down to the bottom and up the sides without stretching it. Leave about ½ inch (1 cm) of dough overhanging the rim. If the skillet is still warm, give it a few more minutes to cool before adding the pastry.
Spoon the apples into the lined skillet and spread them into an even layer. Pour any juices remaining in the bowl over the apples. Roll the second crust to a similar size and lay it over the filling. Trim both pastry edges so there is about ½ inch (1 cm) beyond the rim, then fold the top and bottom edges together and crimp them firmly. Cut four or five short slits in the top crust so steam can escape. Brush the top lightly with milk and sprinkle with coarse sugar.
Bake for 45 minutes, or until the top is a rich golden brown and thick juices bubble through the vents. If the rim darkens noticeably before the center is browned, loosely cover just the edge with strips of foil. Use oven mitts to move the skillet, and set it on a heat-safe surface; cast iron stays hot well after it leaves the oven.
Let the pie cool in the skillet for at least 2 hours before slicing. This cooling time lets the juices thicken so the filling holds together better on the plate. Cutting while it is piping hot can make even a properly baked pie seem runny.

Tips

Choose apples that keep some structure when cooked. Granny Smith, Braeburn, Pink Lady, and Honeycrisp are useful choices; a combination balances tartness and sweetness. Very soft apples can collapse into sauce, so shorten the stovetop cooking if your slices are already tender.
Keep the pastry cold, but do not try to line a hot skillet. If the dough becomes soft or greasy while rolling, set it on a tray and refrigerate it for 10 to 15 minutes before continuing. A crack in the bottom crust can usually be patched with a small piece of dough pressed gently into place.
Watch the filling as it cooks rather than waiting for the apples to become completely soft. They will continue cooking in the oven. Overcooking them first can leave you with a mushy texture, while skipping the brief stovetop step may leave extra liquid and unevenly tender slices.
For a shortcut, use two ready-made refrigerated crusts. If you have only salted butter, use it and reduce the added salt slightly. The filling can also be made with 2 tablespoons (16 g) cornstarch in place of the flour, which tends to give the juices a glossier, slightly more translucent finish.

Serving Suggestions

Serve slices warm or at room temperature, when the filling has had time to set. A scoop of vanilla ice cream is a classic pairing; whipped cream or a spoonful of crème fraîche offers a lighter contrast to the sweet apples. For a simple dessert plate, add a few thin apple slices or a small pinch of cinnamon beside the pie. If serving a crowd, cut the pie into wedges with a sharp knife and use a pie server to lift the crust cleanly from the skillet. The pan is also an attractive serving dish, but put it on a trivet rather than directly on a table.

Variations

For a more aromatic filling, add ½ teaspoon (1 g) ground ginger or ⅛ teaspoon (0.3 g) ground cloves along with the cinnamon. Keep the total spice level modest so it does not cover the flavor of the apples. To make the pie less sweet, reduce the sugar to ½ cup (100 g), especially if your apples are naturally sweet. The filling may taste a little sharper, so choose a mix of apple varieties.

You can replace up to 1 cup (100 g) of the sliced apples with firm pear, but the fruit may release more liquid and have a softer texture. For a crumb-style top, use a single bottom crust and scatter a topping made from ½ cup (60 g) flour, ⅓ cup (65 g) brown sugar, and 4 tablespoons (57 g) cold butter rubbed together until crumbly; bake until golden and bubbling. A lattice top is another option, though it takes extra time to weave and seal. These are variations on the same skillet method, not requirements for the pie to work.

Storage and Reheating

Do not leave the pie at room temperature for more than 2 hours after baking. Once it has cooled, cover the skillet or transfer slices to an airtight container and refrigerate for 3 to 4 days. Avoid storing the cast-iron pan in the refrigerator for an extended period, since moisture can encourage rust; transferring leftovers also makes them easier to wrap and reheat.

To warm a larger portion, place it in an oven-safe dish and heat at 325°F (165°C) for about 15 to 20 minutes, checking that the center is warm. For one slice, microwave in short 20- to 30-second intervals; the crust will soften rather than stay crisp. For longer storage, wrap cooled slices tightly and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat in the oven to revive the pastry.

Frequently Asked Questions

Which apples are best for skillet apple pie?

Firm baking apples are the safest choice because they keep their shape through the stovetop and oven cooking. Granny Smith gives a tart filling, while Braeburn, Pink Lady, and Honeycrisp are generally sweeter. Mixing a tart apple with a sweeter one creates a balanced flavor without changing the method.

Do I need to season a cast-iron skillet first?

Use a well-seasoned skillet and make sure its cooking surface is clean and dry. The pastry and butter provide some protection, but a pan with damaged seasoning or spots that catch food may make the bottom crust stick. If your skillet is in poor condition, use a pie plate instead; the baking time may need a small adjustment.

Can I make the apple filling ahead?

Yes. Cook the filling, cool it promptly, and refrigerate it in a covered container for up to 1 day. Let it lose some of its refrigerator chill while you roll the crust, but do not leave it out for more than 2 hours. A cold filling may need a few extra minutes in the oven, so check for bubbling juices and a browned crust before taking the pie out.

Why is my pie filling runny?

Common causes are very juicy apples, slices that were too thick to soften evenly, too little thickener, or cutting the pie before it cooled. Measure the flour rather than estimating, cook the apples until they begin to soften, and give the baked pie the full 2-hour cooling time. Some loose juice is normal, especially in the first slice.

Can I bake this pie in a different pan?

Yes. A 9-inch (23 cm) deep-dish pie plate or a similarly sized oven-safe pan can work. Avoid a shallow pan if the apples mound above the rim. Since pan material and depth affect browning, start checking near the stated bake time and leave the pie in until the crust is golden and the filling bubbles.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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