How to Make a Cast Iron Skillet Apple Pie

Learn how to make a cast-iron skillet apple pie with this favorite homemade recipe. Made from scratch, a delicious flaky pie crust tops perfectly seasoned diced apples with a buttery caramel pecan bottom layer.

Iron Skillet Apple Pie

In years past, I have made several non-traditional sugar-free pies. A few of our favorites have been Sugar-Free Coconut Cream Pie and Sugar-Free German Chocolate Pie. But, this fall, I am going back to the old-fashioned ways of making homemade pies.

Country homemakers are known for their homemade pies, and one can not underestimate the power of pie. The skill in baking a pie is known to warm the hearts of many.

A freshly baked pie brightens the mood on dreary, rainy days and is the perfect gift for a new neighbor or one celebrating the birth of a new baby. One can not go wrong with a fresh pie taken from the oven.

People like pie, and it has been a favorite for generations. It seems that grandmothers are known as the queen of baking pies. Maybe the secret to their homemade pies was in the ingredients they used, the love that went into baking the pie, and everything being made from scratch.

Like most of the meals served around our table, this recipe utilizes the work-horse of my kitchen, the cast iron skillet. This cast-iron skillet apple pie is a favorite with all-natural, wholesome, good for your ingredients.

What are The Best Apples for Baking?

There are many varieties of apples to choose from. Some are good for snacking, and some are better used for baking. The most important reason to choose the right apple is that the fruit won’t break down while baking, causing a mushy texture.

Golden Delicious, Granny Smith, and Jonagold’s are three of the most commonly used apples for baking a pie. Here is a look at some of the characteristics that I like about each one.

• Golden Delicious – A nice blend of sweet and tart, making their flavor perfect for an apple pie, this apple variety will not break down during the baking process. If you are using Golden Delicious to make a pie, you will want to use lemon juice as a source of acid.
• Granny Smith – This variety holds its shape when baked at high temperatures and adds a great tartness to any apple pie. Skip the lemon if you choose to use Granny Smith apples.
• Jonagold – a cross between Golden Delicious and Jonathan apples, these are a classic apple with a nice red skin. The perfect combination of sweetness and tartness.

Cast Iron Skillet Apple Pie

While this recipe may seem complicated with an extra step of making a caramelized bottom layer, it adds a depth of luscious caramel flavor.

Here is the recipe to bring happiness and joy to your family and friends through the fragrant aroma of freshly baked apple pie.

Ingredients You Need

• Cast Iron Skillet – I use a cast iron skillet made by Field Company
• Large Mixing Bowl
• Pastry Blender
• Flour – I use Organice All-Purpose Flour
• Salt
• Lard
• Ice Cold Water
• Apples
• Brown Sugar
• Cinnamon
• Nutmeg
• Ginger
• Butter

How to Make a Cast Iron Skillet Apple Pie

Peel and Dice Apples

While this recipe calls for six large apples, you may find that you need more depending on the size of the cast iron skillet being used.

I recommend peeling and dicing apples directly into the skillet, filling it to where the apples are nearly overflowing. The pan will look full, but apples will cook down.

Cook the Apples

Remove the apples from the cast iron skillet; remember that I only put them in the skillet first to ensure that I would have plenty for my filling. Place the apples in a saucepan, add 1/4 cup water: simmer for about 5 minutes. Cool.

Caramelized Layer

While the apples are cooling, prepare the caramelized bottom layer. A combination of browned butter, brown sugar, and crushed pecans gives this apple pie a layer of luscious caramel flavor.

Recipe for Caramelized Layer

• 1/4 cup butter
• 1/2 cup brown sugar
• 1/2 cup crushed pecans

Preheat oven to 450 degrees. In a cast-iron skillet, place 1/4 cup of butter. Add 1/2 cup brown sugar and 1/2 cup crushed pecans and combine. Insert the skillet into the range and remove it once the butter has melted.

Press into the bottom of the skillet. Set aside to cool while you prepare the crust.

Make the Cast Iron Skillet Pie Crust

No pie is better than its pastry. It starts with using real, whole-food ingredients. My preferred choice is a traditional flaky pastry made with lard.

Recipe for Flaky Pastry for 10″ 2-Crust Pie

• 3 cups flour
• 1 1/2 tsp salt
• 1 cup lard
• 6 tbsp ice cold water

Combine flour and salt in a large mixing bowl. Cut in the lard using a pastry blender until the mixture resembles coarse cornmeal or tiny peas.

Sprinkle on cold water, 1 tbsp at a time, tossing mixture lightly and stirring with a fork. Add water each time to the driest part of the mixture. The dough should be just moist enough to hold together when pressed gently with a fork. It should not be sticky.

Divide dough in half, shape in 2 flat balls, smoothing edges, so there are no breaks—roll dough in all directions to a thickness of 1/8 inch making a 10″ circle.

Bottom Crust

Fold dough in half and ease it loosely into the cast iron skillet with the fold in the center. Unfold over the caramel layer, using care not to stretch the dough. Gently press out air pockets with fingertips. Make sure there are no openings for juices to escape. Trim edge even with the skillet.

Add Apple Pie Filling

Once cooked apples have cooled, fill the pastry-lined skillet with apples. Combine all ingredients below, except butter. Sprinkle the seasoning mixture over the top of apples, and gently toss apples to season. Dot the top of the apple mixture with butter.

Apple Pie Filling Recipe

• 2 tbsp flour
• 1/2 cup brown sugar, firmly packed
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground giner
• 1/8 tsp salt
• 3 tbsp butter

Top Crust

Roll the second ball of dough like the first one. After filling in the pastry-lined skillet, gently unfold the crust over the top of the pie. Trim with a knife to 1/2″ beyond the edge of the pie. Gently press and seal crust edges together, crimping edge as desired.

Cut vents in top crust or prick with a fork to allow steam to escape. Or, cut out the shape before placing pastry on top of the pie. I used a crow cookie cutter to create the vent for my pie.

Bake Pie

Bake pie in a very hot oven at 450 degrees on the bottom rack for 10 minutes. Reduce heat to 350 degrees and bake 45 minutes longer. Remove from oven; cool.

How to Make a Cast Iron Skillet Apple Pie Printable Recipe