Description
This Easy Skillet Apple Pie recipe combines the classic flavors of Granny Smith apples and cinnamon with a buttery brown sugar glaze, all baked perfectly in a cast iron skillet. Using two pie crusts, it creates a beautifully sealed, golden-brown pie that’s both rustic and delicious, making it a perfect comforting dessert for any occasion.
Ingredients
Scale
Filling
- 4 pounds Granny Smith Apples, peeled and sliced into 1/2-inch slices
- 1 3/4 cup light brown sugar, divided
- 1/4 cup flour
- 1 teaspoon kosher salt, divided
- 1 teaspoon cinnamon
Other Ingredients
- 1/2 cup butter
- 2 (round 12-inch) pie crusts, homemade or store bought
- 1 egg white, whisked
- 2 teaspoons granulated sugar
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the pie.
- Prepare the apple filling: In a large bowl, combine the peeled and sliced Granny Smith apples with 3/4 cup brown sugar, flour, 1/2 teaspoon kosher salt, and cinnamon. Stir thoroughly to coat all apple slices evenly, then set this mixture aside.
- Melt butter and sugar mixture: In a 10-inch cast iron skillet, melt the butter with the remaining 1/2 teaspoon kosher salt and 1 cup brown sugar over medium heat. Stir constantly until it comes to a boil, then continue boiling and stirring for 2 minutes. Remove the skillet from the heat immediately to prevent burning.
- Assemble the pie base: Carefully place one of the 12-inch pie crusts evenly over the brown sugar mixture in the skillet, making sure to press the crust up along the edges to form a base for the filling.
- Add the apple filling: Pour the prepared apple mixture evenly over the bottom crust inside the skillet.
- Top the pie: Cover the apples with the second pie crust, then pinch the edges of the two crusts together to seal the pie securely.
- Prepare the crust topping: Lightly brush the top pie crust with the whisked egg white, then sprinkle the granulated sugar evenly over the surface for a crisp, sweet finish.
- Bake the pie: Place the skillet on a baking sheet for stability and ease of handling, then put it into the preheated oven. Bake the pie for 60 to 70 minutes until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, cover the edges with aluminum foil for the last 10 minutes to prevent burning.
Notes
- Store the pie airtight at room temperature for up to 2 days.
- For longer storage, refrigerate the pie airtight for up to 5 days.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 40mg
