-
Prep time
1 hour
-
Cook time
1 hour 10 minutes
-
Serves
8 to 10
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 doozy of a pie; it is ooey and gooey and sweet, and stunningly rustic. Everything apple pie should be in my opinion. —juliabecker
Test Kitchen Notes
You'll love the ease and beautiful presentation of this cast-iron skillet apple pie recipe. Featuring our favorite fall flavors, such as tart and sweet apples, cinnamon, and brown sugar, this is the perfect way to end a holiday meal, but it's always fun to make any time you go to the apple orchard. The crust is wonderfully flaky thanks to the large pieces of butter (be sure to work quickly so the butter doesn't get too soft), and the crust can chill in the refrigerator while you assemble the rest of the pie. The crumbly topping really puts this recipe over the top, and all you have to do is work some butter into flour, sugar, cinnamon, and salt for it to come together. Doesn't get much simpler than that, and you're going to really enjoy it.
The differences in textures, with the buttery crust, soft apples, and crunchy topping, will have all your guests raving and requesting the recipe. We highly recommend making the crust from scratch, but you can go store-bought if you're running out of time. This recipe is designed for a 12-inch skillet, but a 14-inch one would work as well, but if you have a 10-inch skillet, be sure to scale back on the ingredients a little bit. Just keep an eye on it as it bakes so nothing gets too dark. Serve the pie in the skillet for a pretty, rustic presentation. It also helps free up a pie pan if you're serving more than one pie during the holidays. —The Editors
Continue After Advertisement
Watch This Recipe
Cast-Iron Skillet Apple Crumb Pie
Ingredients
-
For the Crust:
-
2 1/2 cups
all-purpose flour, plus more for dusting
-
3/4 teaspoon
kosher salt
-
16 tablespoons
(2 sticks) unsalted butter, cold and cut into about ½-inch cubes
-
4 to 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 cup
packed light brown sugar
-
1 pinch
kosher salt
-
For the Crumb Topping:
-
1 cup
all-purpose flour
-
1/2 cup
granulated sugar
-
1/4 cup
light brown sugar
-
2 teaspoons
ground cinnamon
-
1/2 teaspoon
kosher salt
-
6 tablespoons
chilled unsalted butter, cut into ½-inch cubes
Directions
-
Make the Crust: In a large bowl, mix the the flour and salt. 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 as 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. Turn the dough out onto a lightly floured surface and press into a round. Chill in the refrigerator for at least 30 minutes or up to 1 hour. Meanwhile, prepare the pie filling and topping.
-
Make the Filling: Rinse, peel, and core the apples. Cut into slices about ¼ inch wide and transfer to a large bowl. Add the flour, cinnamon, lemon juice and zest, brown sugar, and salt and mix to combine.
-
Make the Topping: In a medium bowl, mix the flour, granulated sugar, brown sugar, cinnamon, and salt. Add the butter and work into the flour mixture until it resembles coarse sand. Chill in the refrigerator until ready to use.
-
Bake the Pie: Heat the oven to 400°F. On a well floured surface, roll the crust to about ⅛ inch thick. Roll the dough onto the rolling pin and transfer to a 12-inch cast-iron skillet. Unroll and lightly press into the edges. Trim the edges so they are flush with rim of the skillet.
-
Pour the apple filling into the crust. Top with the crumb topping, mounding in the middle and lightly packing it down over the apples.
-
Bake for about 30 minutes, until the top is golden brown. Reduce the oven temperature to 350°F and continue to bake for 40 to 45 minutes more, until the apples are tender when pierced with a knife. If the topping is browning too quickly, cover the pie with foil.
-
Let cool until warm or room temperature.
See what other Food52ers are saying.