Cast-Iron Skillet Apple Pie
Recipe By: @southernlivingmag
🍎 Fun Fact: Instead of buttering the skillet and calling it a day, this recipe creates a layer of melted butter and brown sugar underneath the bottom crust. Translation: the base gets its own caramelized moment.
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Ingredients
2 lb Granny Smith apples
2 lb Braeburn apples
1 tsp ground cinnamon
3/4 cup granulated sugar
1/2 cup butter
1 cup firmly packed light brown sugar
1 package (14.1 oz) refrigerated piecrusts
1 egg white
2 tbsp granulated sugar
Butter-pecan ice cream, for serving (optional)
Step By Step
1️⃣ Prep The Apples
Preheat the oven to 350°F. Peel the apples and cut them into roughly 1/2-inch-thick wedges. Add them to a large bowl, sprinkle with the cinnamon and 3/4 cup granulated sugar, and toss until the fruit is evenly coated.
2️⃣ Build The Caramel Base
Set a 10-inch cast-iron skillet over medium heat and melt the butter. Add the brown sugar and cook for 1 to 2 minutes, stirring constantly, until the sugar has dissolved into the butter. Remove the skillet from the heat. Carefully lay one piecrust directly over the warm brown-sugar mixture.
3️⃣ Fill The Pie
Spoon the cinnamon-sugar apple mixture into the skillet, arranging it evenly over the bottom crust.
4️⃣ Add The Top Crust
Place the second piecrust over the apples. Whisk the egg white until foamy, then brush it over the top crust. Sprinkle with the remaining 2 tablespoons granulated sugar. Cut 4 or 5 slits in the crust so steam can escape while the pie bakes.
5️⃣ Bake Until Golden & Bubbling
Bake at 350°F for 1 hour to 1 hour 10 minutes, until the crust is deeply golden and the filling is bubbling. If the crust starts browning too quickly, loosely shield the pie with aluminum foil during the final 10 minutes. Transfer the skillet to a wire rack and let the pie cool for 30 minutes before serving.