This skillet apple pie recipe always brings people back for more. Want to learn how to make apple pie? Give this recipe a try for a rustic lattice top pie.
Is there anything better than pie baked in cast iron? The rustic presentation combined with the flavors of fall are a show stopper every time. And 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!
We have three apple trees that, unfortunately, have never produced fruit in the seven years we’ve lived on our property. But this past winter we had to cut down a dead standing tree which 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 it seemed wrong to not bake an apple pie when blessed with such a bounty.
How to make apple pie like my momma
There’s no better time, with fall in the air, to pass along my momma’s unmatchable recipe, and scent our homes with freshly baked apple pie.
Skillet Apple Pie Recipe
- 1 pastry dough recipe (my momma’s recipe, below or try Kris’s grandma’s pie crust recipe)
- 6-8 tart apples, cored and sliced (peeling is optional)
- ½-¾ cup organic sugar
- 2 Tablespoons organic all-purpose flour
- 1 teaspoon ground cinnamon
- Dash nutmeg
- Dash sea salt
- 2 Tablespoons butter, cubed
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.
Pie Crust Recipe
(yields top and bottom crust for one pie)
- 2 ⅔ cup organic white flour
- ½ tsp sea salt
- 1 cup cold pasture butter, cubed
- ½ cup ice-cold water
Add flour and salt into the bowl of your food processor with the “S” blade (alternatively, you can use a pastry cutter).
Add butter in pieces and pulse until flour and butter incorporate. (I like to pulse until my butter pieces are about the size of a pea.)
Turn food processor on and slowly add ice water until a ball forms.
Remove dough from bowl and form two disks. Wrap in plastic wrap and refrigerate for ½ hour or until ready to use.
Skillet Apple Pie Tips:
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.
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.
More Cast Iron Skillet Recipes
Check out our other favorite recipes cooked in a cast iron skillet:
- Skillet Blackberry Pie
- Company Worthy Cast Iron Chocolate Chip Cookie
- Pear Pie
- Dutch Baby Sourdough Pancake
- Cast Iron Sweet Potato Hash
- Skillet Sunshine Eggs