Skillet Apple Pie

A Skillet Apple Pie is a rustic, comforting dessert that brings together the warm flavors of spiced apples and a golden, flaky crust—all baked to perfection in a cast-iron skillet. This easy, one-pan version of a classic apple pie delivers the same delicious flavors but with an added touch of simplicity and charm. Whether you’re serving it at a family gathering, holiday dinner, or just because, it’s sure to become a favorite in your baking repertoire. The crispy, buttery crust and tender, sweet apples create a combination that’s both nostalgic and satisfying, making every bite an irresistible treat!

Ingredients:

For the crust:

2 1/2 cups all-purpose flour

1 tsp salt

1 tbsp sugar

1 cup (2 sticks) unsalted butter, cold and cut into cubes

6-8 tbsp ice water

For the filling:

6-7 medium apples (a mix of tart and sweet, like Granny Smith and Honeycrisp), peeled, cored, and sliced

1 tbsp lemon juice

1/2 cup granulated sugar

1/4 cup packed brown sugar

1 1/2 tbsp all-purpose flour

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp salt

1 tbsp unsalted butter, cut into small pieces

1 egg (for egg wash)

Instructions:

1. Make the Pie Crust:

In a food processor, pulse together the flour, salt, and sugar. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs with pea-sized pieces of butter.

Slowly add ice water, a tablespoon at a time, pulsing between additions, until the dough just comes together.

Divide the dough in half, shape each portion into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.

2. Prepare the Filling:

In a large mixing bowl, toss the sliced apples with lemon juice.

Add granulated sugar, brown sugar, flour, cinnamon, nutmeg, ginger, and salt. Toss everything together to coat the apples evenly.

Let the apples sit for 10-15 minutes to release some juices.

3. Assemble the Pie:

Preheat the oven to 375°F (190°C).

Take one disc of dough from the fridge and roll it out on a lightly floured surface into a circle large enough to cover the bottom of your skillet (around 10 inches in diameter).

Carefully transfer the rolled dough into a 10-inch cast-iron skillet. Press it into the bottom and up the sides of the skillet. Trim any excess dough hanging over the edges.

Pour the prepared apple filling into the crust, spreading it out evenly. Dot the filling with the small pieces of butter.

Roll out the second dough disc and place it over the apples, sealing the edges of the crust by pinching them together. You can crimp the edges with your fingers or a fork.

Cut a few slits in the top crust to allow steam to escape.

4. Bake:

Beat the egg and brush the egg wash over the top crust to give it a golden color.

Place the skillet in the oven and bake for 45-55 minutes, or until the crust is golden and the filling is bubbling.

If the crust begins to get too dark, cover the edges with aluminum foil and continue baking until fully done.

5. Serve:

Let the pie cool for at least 30 minutes before slicing to allow the filling to set. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Per Serving (1 slice):

Calories: 350-400 kcal

Protein: 2-3g

Fat: 18-22g

Saturated Fat: 12-14g

Carbohydrates: 50-55g

Fiber: 3-4g

Sugars: 30-35g

Cholesterol: 40-50mg

Sodium: 200-250mg

Potassium: 150-200mg