Cast Iron Skillet Apple Pie
Rustic double‑crust apple pie baked in cast iron for a flaky bottom and juicy cinnamon‑spiced filling.
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.
- Tent loosely with foil if top browns too quickly.
- Store leftovers covered up to 4 days.
