Cast Iron Skillet Apple Pie – Flaky Crust, Juicy Filling

When my husband asked for a homemade apple pie, I knew I had to dust off my 1890‑stamped Lodge skillet. There’s something special about pie baked in cast iron: the crust crisps against the hot metal while the apples bubble away in their own cinnamon‑laced syrup. It smells like every fall festival I ever attended—sweet orchard air, warm cider, and that first bite of flaky pastry that makes you close your eyes and hum.

This Cast Iron Skillet Apple Pie marries Grandma’s old‑fashioned double crust with a modern shortcut—mixing a touch of cinnamon and nutmeg right into the dough for extra aroma. The filling balances tart Granny Smiths with sweet Galas and just enough brown sugar to caramelize around the edges. I even snuck in decorative leaf cut‑outs for a little “wow” factor; but if you’re in a hurry, a simple lattice or vented top works just fine.

Why skillet pie?

• Even Heat: Cast iron gives the bottom crust a golden crunch.
• No Pie Plate Needed: Fewer dishes means more time to sip coffee.
• Table‑to‑Counter Beauty: Serve straight from the skillet—rustic and charming.

If you love vintage apple treats, don’t miss my cozy 1‑1‑1‑1 Strawberry Cobbler for berry season or the Caramel Apple Cake when you’re craving caramel swirls.

Ready to slice into nostalgia? Let’s roll some dough.

Ingredients

Flaky Spice‑Kissed Crust

• 2 ½ cups all‑purpose flour
• 1 tsp sugar
• ½ tsp kosher salt
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¾ cup cold unsalted butter, cubed
• 6–9 Tbsp ice water

Apple Filling

• ½ cup granulated sugar
• ¼ cup packed brown sugar
• ¼ cup all‑purpose flour
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• 3 cups sliced Granny Smith apples (about 3 medium)
• 3 cups sliced Gala apples (about 3 medium)
• 1 Tbsp unsalted butter, diced
• 1 tsp sugar (for top)
• 1 egg, beaten (for wash)

Apple Tip: Aim for ¼‑inch slices so they cook evenly without turning mushy.

Step‑by‑Step Instructions

1. Make the Dough (10 min + 30 min chill)

1. Whisk flour, sugar, salt, cinnamon, and nutmeg in a bowl.
2. Cut in cold butter with pastry blender until pea‑size crumbs form.
3. Drizzle in 6 Tbsp ice water, tossing with fork until dough clumps. Add up to 3 Tbsp more water, 1 Tbsp at a time, if dry.
4. Divide dough in half; form into disks. Wrap and chill 30 minutes.

2. Prep the Apples (while dough chills)

1. In large bowl, combine sugars, flour, cinnamon, and nutmeg.
2. Add apple slices; toss to coat. Set aside so juices start to draw.

3. Roll Bottom Crust

1. Preheat oven to 400 °F.
2. On floured surface, roll one dough disk into 12‑inch circle.
3. Fold into quarters; transfer to ungreased 10‑inch cast iron skillet; unfold and press in. Trim overhang to ½ inch.

4. Fill & Top

1. Spoon apple mixture into crust; dot with diced butter.
2. Roll second dough disk into 12‑inch circle. Drape over filling.
3. Trim, tuck, and crimp edges. Cut 5–6 vents or decorate with leaf cut‑outs.
4. Brush with beaten egg; sprinkle 1 tsp sugar for sparkle.

5. Bake to Golden (45–55 min)

1. Cover crust edge with foil strip.
2. Bake 35 minutes; remove foil. Bake additional 10–20 minutes until crust is golden and juices bubble.
3. Cool 30 minutes before slicing—filling thickens as it rests.

Serving & Storage

• Serve warm with vanilla ice cream or a wedge of sharp cheddar (New England style!).
• Store covered at room temp 1 day or refrigerate up to 4 days.
• Reheat slices at 300 °F for 10 minutes to revive flakiness.

Variations & Tips

• Brown Butter Crust: Brown half the butter, chill until firm, then cut in for nutty depth.
• Caramel Drizzle: Warm ¼ cup caramel sauce and swirl over apples before top crust.
• Never‑Soggy Hack: Sprinkle 1 Tbsp fine breadcrumbs over bottom crust to absorb excess juice—learned from my Never Soggy Pie Crust guide.
• Cast Iron Size Swap: Using an 8‑inch skillet? Halve filling ingredients and shave 5 minutes off bake time.

Fun Dessert Debate 🍏

Team Ice Cream 🍨 or Team Cheddar 🧀 on your apple pie? Cast your vote in the comments!

FAQ

Q1: Can I use store‑bought crust?
Absolutely—two rolled pie crusts save time. Still sprinkle cinnamon over the dough for extra aroma.

Q2: Which apples hold shape best?
Granny Smith for tart firmness; Galas add balanced sweetness. Honeycrisp or Pink Lady work too.

Q3: How do I prevent overflow drips?
Place skillet on a foil‑lined baking sheet to catch any bubbling juices.

Cast Iron Skillet Apple Pie

Rustic double‑crust apple pie baked in cast iron for a flaky bottom and juicy cinnamon‑spiced filling.

Print Recipe Pin Recipe

Ingredients

  

• CRUST
• - 2 ½ cups all‑purpose flour
• - 1 tsp sugar
• - ½ tsp kosher salt
• - ½ tsp ground cinnamon
• - ¼ tsp ground nutmeg
• - ¾ cup cold unsalted butter cubed
• - 6–9 Tbsp ice water
• FILLING
• - ½ cup granulated sugar
• - ¼ cup packed brown sugar
• - ¼ cup all‑purpose flour
• - ½ tsp ground cinnamon
• - ½ tsp ground nutmeg
• - 3 cups sliced Granny Smith apples about 3
• - 3 cups sliced Gala apples about 3
• - 1 Tbsp unsalted butter diced
• - 1 egg beaten (wash)
• - 1 tsp sugar topping

Instructions

 

• Mix dry crust ingredients; cut in butter; add water to form dough. Divide, wrap, chill 30 min.
• Toss filling sugars, flour & spices; fold in apples.
• Roll bottom crust; fit into 10‑inch cast iron skillet.
• Add apple mixture; dot with butter.
• Top with second crust; vent, brush with egg, sprinkle sugar.
• Bake 400 °F 35 min with foil on edge; remove foil and bake 10–20 min until golden and bubbly.
• Cool 30 min before slicing.

Notes

- Mix apple varieties for depth of flavor.
- Tent loosely with foil if top browns too quickly.
- Store leftovers covered up to 4 days.

Now slice into that skillet beauty and let the fall aromas fill your kitchen! 🍏🥧