Cast Iron Skillet Apple Pie

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I grew up in a house where my mom regularly cooked in cast iron. She has a large “dutch oven” type pot and several skillets. I loved watching her prep and stir on the stove top & then pop it in the oven until dinner time. I even have memories of her “seasoning” the pan after dinner. Which if you don’t know cast iron is a silly thing, you wonder why they are heating and oiling AFTER the meal!

As an adult I inherited one of her skillets & recently purchased a cast iron grill pan. Both of which get used quite frequently. The grill pan I use a lot to sear and bake pork tenderloins (recipe coming soon!). And now, strangely enough, the skillet is my go to pie plate!

When I originally went to try this recipe for Thanksgiving, it ended up in the skillet by mistake. I had told my mom I would bring two pies for our family feast & when baking day came I realized I only had one pie plate! My neighbor’s didn’t have a dish I could borrow & with my girls napping I couldn’t run out to the store. So in the skillet it went! Now it’s a frequently requested party item & with how simple it is, I really don’t mind at all!

Original Recipe: Bon Appétit

Prep: 20 mins   |   Cook: 45 – 60 mins   |   Total: about 2 1/2 hrs
8-10 servings  |   479 calories
(printable recipe here)

INGREDIENTS

1 prepared refrigerated pie crust

Filling:
3 1/4 lbs Granny Smith apples (about 6 med-lg), peeled, cored, sliced 1/4 inch thick
2/3 cup sugar
2 Tbsp all purpose flour
2 tsp ground cinnamon
2 Tbsp butter, melted

Topping:
1 cup all purpose flour
1/2 cup sugar
1/4 cup packed brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp salt
6 Tbsp chilled butter,  cut into 1/2 inch cubes

DIRECTIONS

1. Heat stove to 350 degrees.
2. If you are using a cast iron skillet, I melt the 2 Tbsp butter on the stove top in the skillet.
3. While butter is melting; peel, core, & slice apples place in a large bowl.
4. Toss apples with sugar, flour, cinnamon, and melted butter.
5. In a food processor blend all but the butter in the topping ingredients.
6. After blended, add in chilled cubes of butter; pulse mixture until it resembles wet sand.
7. Add crust to cast iron skillet, smooth & crimp where needed. Do not stretch it out. (see TIPS)
8. Toss filling to redistribute; transfer to crust. In skillet I make it as flat as possible, in a pie pan you can mound in the center.
9. Pour topping, packing it over and around the apples. I use a large spoon to place it where I want it.
10. Bake pie (on a baking sheet if in a pie pan) at 350 degrees for about 40-60 minutes. Topping should be golden brown (you can cover with foil if browning too fast) and filling is bubbling thickly at the edges.
11. Cool to warm, about 1 hour.

TIPS

• Make sure cast iron has cooled substantially & is cleaned of most of the butter residue before adding the crust. If you had thoroughly pour the butter out & used a spatula you should be golden! If it is still fairly hot  the crust will bubble. If there is too much butter then the crust will stick!
• Apple Pie makes a great breakfast the next morning. Should there be any left over 😉

Enjoy this simply delicious dessert! If you don’t already own a cast iron skillet you should ask your family if anyone has one they aren’t using, or purchase one! You won’t be disappointed!

Love this? Tried it? Share your meal photos on my Facebook page, tag them on Instagram & Twitter with #MadeByMeggs or even comment below! I’d love to see what you enjoy! Don’t forget to check out more of what inspires me on Pinterest. xoxo Meggs

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