Skillet Apple Crumb Pie

By • February 23, 2012 • 6 Comments


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Author Notes: I wasn't originally planning on making this in a skillet, but when it's Thanksgiving, pumpkin has claimed your one pie dish, and you're too economical (read: cheap) to buy another one, you are forced to make alterations. It turned out beautifully, though, so much so that I wouldn't serve it any other way. This is a delicious douzy of a pie - it is ooey and gooey and sweet, and stunningly rustic. Everything apple pie should be in my opinion.BakingMissB

Serves 8 - 10

  • For the Crust:
  • 2 1/2 cups all purpose flour
  • 3/4 teaspoons salt
  • 16 tablespoons (2 sticks) unsalted butter, cold and cut into about 1/2-inch cubes
  • 4 - 8 tablespoons ice water
  • For the Filling:
  • 6 apples (I use a mixture of tart and sweet, like Granny Smith and Fuji)
  • 2 tablespoons all purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 lemon, juiced and zested
  • 3/4 cups light brown sugar
  • pinch o' salt
  • For the Crumb Topping:
  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
  1. To Make the Crust: Mix together the flour and salt in a large bowl. Add the butter and, working quickly with either your hands, two knives or a pastry cutter, work the butter into the dough until the pieces are roughly the size of peas. Some may be bigger – this will make your dough nice and flaky once it bakes. With a wooden spoon, stir in the ice water a tablespoon or two at a time, just until the mixture comes together into a workable dough. Pour the dough out onto a lightly floured surface, and press into a round. Chill in the refrigerator for at least 30 minutes. In the meantime, you can prepare your pie filling and topping.
  2. To Make the Filling: Rinse, peel, and de-core your apples. Then cut them into slices about 1/4-inch wide, and place them in a large mixing bowl. Add the flour, cinnamon, lemon juice and zest, brown sugar and salt and mix to combine.
  3. To Make the Topping: In a medium-sized bowl, mix together the flour, both sugars, cinnamon and salt. Add the butter and work it into the flour mixture until it resembles coarse sand. Chill in the refrigerator until ready to use.
  4. To Assemble and Bake the Pie: Preheat your oven to 400 degrees F.
  5. On a well-floured surface, roll your crust out to about 1/8-inch thick. Roll the dough onto your pin to transfer to your skillet, unroll, and lightly press into the edges. Trim the edges so they are flush with rim of the skillet.
  6. Pour the apple filling into the dough shell. Top with the crumb topping, mounding the flour mixture in the middle and lightly packing it down over the apples.
  7. Bake for about 30 minutes, until the top is golden brown, then reduce the heat to 350 degrees F and bake for another 40-45 minutes more, until the apples are tender when pierced with a knife. If the topping is browning too quickly, cover the pie with aluminum foil.
  8. Let cool until warm or room temperature and serve with vanilla ice cream or lightly whipped cream.

Comments (6) Questions (0)

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Stringio

4 months ago Gamine Kelly

this is a fab pie~ i have used a 10 inch cast iron skillet~ way more lemon juice~ way more apples(granny and gala) and used one pre made crust on the bottom~ i lightly butter the skillet then lay in the crust.. i also use dark brown sugar in the apples and 1/2 teaspoon of 5 spice~ no added salt but use reg butter~ this is an awesome apple pie~ thanks so much!!

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4 months ago roberta

This looks great and I'm making it now! My only question is that I needed way more than 8 tablespoons of ice water - probably closer to 12- to get my dough to even get to a shaggy phase. Is this normal/will it turn out ok? Thanks!

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6 months ago Bobby Eccleston

When I posted the info about the recipe being for a 12" skillet, the pie had just gone into the oven, so I hadn't tasted it yet. Oh-Em-Eff-Gee! This is the BEST apple pie I've ever had! This is easily my favorite pie now (it used to be blueberry pie). A few notes on where I diverged slightly from the recipe above - I decided to use regular salted butter, and not unsalted butter. I did cut back a bit on the amount of salt called for to make up for the salt in the butter. I will definitely continue making this pie with regular salted butter. The sweet and salty balance is PERFECT, for my tastes at least. Second, I used Honeycrisp apples, not Granny Smith or Fuji. I still cut them into 1/4" slices like the recipe said. They held up VERY nicely and as long as they're in season, I'll continue using Honeycrisp apples for this recipe as well. Finally, the only cast iron skillet I have is 14" round, so the dough didn't quite make it to the edge of the skillet. However, this was not a problem at all, since the filling spreads out more and stays under the rim of the crust, and there is plenty of crumble to cover the filling. In other words, I didn't change the amounts of anything in the recipe above for my 14" skillet. I did bake it for only 35 minutes once the oven was turned down to 350`, since the ingredients were more spread out, things cooked a teeny bit faster. I still used the full 30 minutes at 400` though.

This pie has hand's down won a place in the holiday staple desserts I'll be making for my family. 5 stars!!!!

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6 months ago jan hunter

Thanks so much for the reply-can't wait to try the recipe

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6 months ago Bobby Eccleston

Jan, I just used a 14" skillet, and the crust didn't quite make it up to the edges of the pan. So I assume this recipe is for a 12" skillet.

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6 months ago jan hunter

What size cast iron skillet?