Rustic Skillet Apple Pie Recipe
By Trevor Farias · Updated · 3 hours 35 minutes total · One 10-inch skillet pie (8 slices)
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In a nutshell
To make a rustic skillet apple pie, press a buttery pie dough into a 10-inch cast-iron skillet, fill it with thinly sliced apples tossed with brown sugar, cinnamon, lemon and a little flour, arrange the top layer in overlapping rings, and bake at 400°F for 45 to 55 minutes until the apples are tender and the juices bubble. The hot cast iron gives the bottom crust a crisp, golden finish.
A double-crust apple pie with a lattice top is a lovely thing, but it is a project. This skillet apple pie gives you nearly all the same pleasure with half the work: one crust, pressed into a cast-iron skillet, piled with spiced apples and finished with rings of overlapping slices on top.
Cast iron is the secret. It holds heat beautifully, so the bottom crust browns and crisps instead of turning pale and soggy, which is the most common complaint about homemade apple pie. It also looks wonderful carried straight to the table.
If you do not have a cast-iron skillet, a 9-inch deep-dish pie plate works; the notes below explain what to change.
Why this recipe works
- A hot cast-iron skillet bakes the bottom crust crisp and golden without blind baking.
- A mix of tart and sweet apples holds its shape and gives a balanced flavor.
- Letting the sliced apples sit with sugar draws out juice you can reduce, so the filling sets instead of running.
- Thin, even slices bake through at the same rate as the crust.
- An open top lets steam escape, which concentrates the apple flavor.
The best apples for apple pie
Use a mix of firm apples. Granny Smith brings tartness and holds its shape; Honeycrisp, Braeburn, Jonagold or Golden Delicious add sweetness and a softer texture. Half and half is a good rule. Avoid McIntosh and Red Delicious on their own, which collapse into applesauce.
Slice the apples about 1/4 inch thick. A mandoline or the slicing blade of a food processor makes this quick and gives you even slices for the rings on top.
How to keep the filling from being runny
Apples release a lot of liquid as they bake. Tossing them with the sugar and letting them sit for 30 minutes pulls out much of that juice before the pie goes in the oven. Pour the juice into a small saucepan, simmer it with the butter until it is syrupy and reduced by about half, and pour it back over the apples. You keep all the flavor and lose the puddle.
Then bake until you see thick juices bubbling at the edges. Bubbling means the flour in the filling has reached a high enough temperature to thicken. Pull it too early and it will be runny no matter how long it cools.
Making it in a pie plate instead
Use a 9-inch deep-dish glass or metal pie plate, set it on a preheated baking sheet on the lowest oven rack, and bake for 55 to 65 minutes. Glass lets you check that the bottom crust is golden. Shield the crust edges with foil if they brown before the filling bubbles.
How to store skillet apple pie
- Keep the pie loosely covered at room temperature for up to 2 days, or refrigerated for up to 5 days.
- Rewarm slices in a 350°F oven for 10 minutes to re-crisp the crust.
- Unbaked pie dough keeps 3 days refrigerated or 3 months frozen.
Variations to try
- Crumb top: skip the apple rings and cover the filling with a streusel of 3/4 cup flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon and 6 tablespoons melted butter.
- Caramel: drizzle the cooled pie with warm salted caramel sauce.
- Store-bought crust: one refrigerated 9-inch crust, rolled slightly larger, works fine here.
Frequently asked questions
- What are the best apples for apple pie?
- A mix of firm tart and sweet apples. Granny Smith for tartness and structure, with Honeycrisp, Braeburn, Jonagold or Golden Delicious for sweetness. Avoid soft apples like McIntosh on their own, which turn to sauce.
- How do I keep the bottom crust from getting soggy?
- Bake in cast iron or on a preheated baking sheet on the lowest rack, draw out and reduce the apple juices before filling, and bake until the juices bubble. Cast iron is especially good at crisping the bottom.
- Can I make apple pie ahead?
- Yes. Bake it up to a day ahead and keep it loosely covered at room temperature. The filling sets even better overnight. Warm slices briefly before serving if you like.
- Do I need to peel the apples?
- Peeling gives a softer, more traditional filling. Unpeeled apples work and add a little color, but the skins can be chewy, especially on the top layer.
Recipe card
Rustic Skillet Apple Pie Recipe
An easy rustic apple pie baked in a cast-iron skillet: a buttery single crust filled with cinnamon apples arranged in rings. No lattice, no blind baking, crisp bottom.
By Trevor Farias · Updated
- Prep
- 40 minutes
- Cook
- 45 to 55 minutes
- Total
- 3 hours 35 minutes
- Makes
- One 10-inch skillet pie (8 slices)
Includes 1 hour chilling the dough and 2 hours cooling
Ingredients
For the crust
For the filling
To finish
Equipment
- 10-inch cast-iron skillet
- Rolling pin
- Pastry cutter (optional)
- Large mixing bowl and colander
- Small saucepan
- Pastry brush
Instructions
Make the dough
Whisk the flour, sugar and salt in a bowl. Add the cold butter and rub it in with your fingertips or a pastry cutter until the pieces are the size of peas. Sprinkle in 4 tablespoons of ice water and toss with a fork until the dough holds together when squeezed, adding more water a teaspoon at a time if needed. Press into a disk, wrap and refrigerate for at least 1 hour.
Macerate the apples
Toss the sliced apples with the brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg and salt. Let them sit for 30 minutes, stirring once. Set aside about 30 of the neatest slices for the top.
Reduce the juices
Drain the apples in a colander set over a bowl. Pour the collected juice into a small saucepan with the 2 tablespoons of butter and simmer until reduced by about half and syrupy, 4 to 6 minutes. Toss the drained apples (not the reserved top slices) with the 3 tablespoons of flour, then pour the syrup over them and toss again.
Line the skillet
Heat the oven to 400°F (200°C) with a rack in the lower third. Roll the dough into a 13-inch circle and ease it into a 10-inch cast-iron skillet, letting the excess hang over the edge. Fold the overhang inward to form a rim about 1 inch high and crimp or pleat it.
Fill and arrange
Pile the coated apples into the crust and level them. Arrange the reserved slices on top in overlapping rings, starting at the outside edge and working toward the center. Brush the crust rim with the egg wash and sprinkle the rim and apples with coarse sugar, if using.
Bake
Bake for 45 to 55 minutes, until the crust is deep golden, the apples are tender when pierced with a knife, and thick juices are bubbling around the edges. If the apple tops brown too quickly, lay a loose sheet of foil over the pie for the last 15 minutes.
Cool
Cool the pie in the skillet on a rack for at least 2 hours so the filling sets. Serve warm or at room temperature, with vanilla ice cream or lightly sweetened whipped cream.
Tip: The skillet handle stays hot for a long time. Keep an oven mitt over it as a reminder.
Notes
- Use a mix of tart and sweet firm apples so the slices keep their shape.
- Reducing the drained juices is what stops the filling from running.
- Bake until the juices bubble at the edges, then cool at least 2 hours before slicing.
Nutrition (per serving, estimated)
| Calories | 380 |
|---|---|
| Fat | 15 g |
| Saturated fat | 9 g |
| Carbohydrates | 61 g |
| Fiber | 5 g |
| Sugar | 38 g |
| Protein | 3 g |
| Sodium | 230 mg |
| Cholesterol | 60 mg |
Serving size: 1 of 8. Nutrition is calculated from standard ingredient data and will vary with brands and substitutions.
Recipe from Trevor's Kitchen · https://trevorfarias.com/recipes/skillet-apple-pie
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