This cast iron skillet apple pie recipe always brings people back for more. The rustic presentation combined with the flavors of fall are a show stopping dessert every time. If you haven’t yet, it’s time you learned how to make apple pie at home so you can skip the frozen alternatives from the store.
Is there anything better than pie baked in cast iron?
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This skillet apple pie is no exception with crisp, tart apples tossed with cinnamon and nutmeg, baked up in a flaky pastry crust.
Top it off with vanilla ice cream and it’s sure to be everyone’s favorite!
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Time for skillet apple pie
We have three apple trees that, unfortunately, have never produced fruit in the seven years we’ve lived on our property.
This past winter we had to cut down a standing dead tree that always blocked those apple trees from afternoon sun. We were beyond thrilled when our little trees exploded with fruit this year!
But with all that fruit we were faced with a new dilemma…what to do with all the apples? (Not a bad dilemma to have, right?)
Our go-to for a surplus of pears is always to dehydrate them or make fruit leather, so we followed suit with the majority of the apples.
But I had to bake an apple pie when blessed with such a bounty.
Related: Peach Pie with Crumb Topping
How to make apple pie in a cast iron skillet
There’s no better time, with fall in the air, to pass along my momma’s unmatchable recipe, and scent our homes with a freshly baked skillet apple pie.
It’s time you learned how to make apple pie!
Our favorite pie apples are Northern Spy, Golden Delicious, Pippin, Granny Smith, Pink Lady or Gravenstein.
If your apples are extra tart, use the entire ¾ cup sugar.
Additionally, you can sprinkle the top of your pie with coarse sugar just before baking.
A good practice is to line your oven shelf with tin foil to avoid possible spills.
And, of course, pie is always best served a la mode.
★ Did you make this skillet apple pie recipe? Don’t forget to give it a star rating below! ★
Skillet Apple Pie Recipe
- Preheat oven to 400 degrees F.
- In a small bowl, combine sugar, flour, cinnamon, nutmeg and salt.
- Core and slice apples and toss with sugar mixture, coating evenly.
- Roll out one disc of pastry dough to fit your skillet (I used a nine inch skillet).
- Carefully line your well seasoned cast iron pan with dough and fill with apple mixture.
- Dot top of pie with cubes of butter.
- Roll out second disc of pastry dough and place onto pie, cutting slits for steam (or cut into strips for a lattice top). Seal and flute edges and cut away excess dough hanging over the edge of the pan.
- Bake at 400 degrees F for 50 minutes, or until cooked through and the crust is golden brown.