{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/skillet-apple-pie","markdownUrl":"https://trevorfarias.com/recipes/skillet-apple-pie/recipe.md","name":"Rustic Skillet Apple Pie Recipe","description":"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.","summary":"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.","author":"Trevor Farias","publisher":"Trevor's Kitchen","datePublished":"2026-10-01","dateModified":"2026-10-01","category":"Pies","cuisine":"American","keywords":["apple pie recipe","skillet apple pie","cast iron apple pie","rustic apple pie","easy apple pie","homemade apple pie","fall baking"],"prepTime":"PT40M","cookTime":"PT55M","totalTime":"PT3H35M","yield":"One 10-inch skillet pie (8 slices)","servings":8,"ingredientGroups":[{"name":"For the crust","ingredients":[{"amount":"1 1/2","unit":"cups","name":"all-purpose flour","note":"190 g","text":"1 1/2 cups all-purpose flour, 190 g"},{"amount":"1","unit":"tablespoon","name":"granulated sugar","text":"1 tablespoon granulated sugar"},{"amount":"1/2","unit":"teaspoon","name":"fine salt","text":"1/2 teaspoon fine salt"},{"amount":"1/2","unit":"cup","name":"cold unsalted butter","note":"113 g, cut into cubes","text":"1/2 cup cold unsalted butter, 113 g, cut into cubes"},{"amount":"4 to 6","unit":"tablespoons","name":"ice water","text":"4 to 6 tablespoons ice water"}]},{"name":"For the filling","ingredients":[{"amount":"3","unit":"pounds","name":"mixed firm apples","note":"about 6 to 7 medium, peeled, cored and sliced 1/4 inch thick","text":"3 pounds mixed firm apples, about 6 to 7 medium, peeled, cored and sliced 1/4 inch thick"},{"amount":"1/2","unit":"cup","name":"packed light brown sugar","note":"100 g","text":"1/2 cup packed light brown sugar, 100 g"},{"amount":"1/4","unit":"cup","name":"granulated sugar","note":"50 g","text":"1/4 cup granulated sugar, 50 g"},{"amount":"1","unit":"tablespoon","name":"lemon juice","text":"1 tablespoon lemon juice"},{"amount":"1 1/2","unit":"teaspoons","name":"ground cinnamon","text":"1 1/2 teaspoons ground cinnamon"},{"amount":"1/4","unit":"teaspoon","name":"ground nutmeg","text":"1/4 teaspoon ground nutmeg"},{"amount":"1/4","unit":"teaspoon","name":"fine salt","text":"1/4 teaspoon fine salt"},{"amount":"3","unit":"tablespoons","name":"all-purpose flour","text":"3 tablespoons all-purpose flour"},{"amount":"2","unit":"tablespoons","name":"unsalted butter","text":"2 tablespoons unsalted butter"}]},{"name":"To finish","ingredients":[{"amount":"1","name":"large egg","note":"beaten with 1 tablespoon milk","text":"1 large egg, beaten with 1 tablespoon milk"},{"amount":"1","unit":"tablespoon","name":"coarse sugar","note":"optional","text":"1 tablespoon coarse sugar, optional"}]}],"steps":[{"step":1,"name":"Make the dough","text":"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.","tip":null},{"step":2,"name":"Macerate the apples","text":"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.","tip":null},{"step":3,"name":"Reduce the juices","text":"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.","tip":null},{"step":4,"name":"Line the skillet","text":"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.","tip":null},{"step":5,"name":"Fill and arrange","text":"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.","tip":null},{"step":6,"name":"Bake","text":"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.","tip":null},{"step":7,"name":"Cool","text":"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."}],"equipment":["10-inch cast-iron skillet","Rolling pin","Pastry cutter (optional)","Large mixing bowl and colander","Small saucepan","Pastry brush"],"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."],"storage":["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":["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."],"faqs":[{"question":"What are the best apples for apple pie?","answer":"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."},{"question":"How do I keep the bottom crust from getting soggy?","answer":"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."},{"question":"Can I make apple pie ahead?","answer":"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."},{"question":"Do I need to peel the apples?","answer":"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."}],"nutritionPerServing":{"calories":380,"fatGrams":15,"saturatedFatGrams":9,"carbohydrateGrams":61,"fiberGrams":5,"sugarGrams":38,"proteinGrams":3,"sodiumMilligrams":230,"cholesterolMilligrams":60}}