Cast Iron Skillet Apple Pie Recipe

I can never resist a cast iron skillet apple pie with a flaky golden crust, cinnamon-spiced apples, and that irresistible caramel-kissed bottom. One slice is all it takes to see why this classic deserves a spot on the table long before fall.

I’m obsessed with this Cast Iron Skillet Apple Pie because it hits all the right spots without acting fussy. I get that flaky crust, those tender sliced apples, and that sticky caramel bottom that makes every bite taste like the best part of the pie.

But the skillet is what really gets me. It gives the edges a little extra attitude and turns the bottom crust into something I could honestly eat on its own.

And yes, I make this way before fall because waiting feels ridiculous. Classic apple pie flavor, buttery crust, cinnamon apples, caramel underneath.

No patience required.

Ingredients

• Chilled pie crust keeps things flaky, buttery, and sturdy enough for big apple slices.
• Granny Smith apples bring tart bite, while Honeycrisp adds sweet crunch.

  Best team.

• Granulated sugar helps the apples turn juicy without tasting too heavy.
• Light brown sugar adds that warm, cozy sweetness you want in apple pie.
• Cornstarch thickens the filling, so you don’t get a soupy slice.
• Cinnamon is the classic apple pie smell.

  Basically, it makes the kitchen happy.

• Nutmeg adds a little bakery-style warmth, but doesn’t take over.
• Lemon juice keeps the apples bright, not flat or overly sweet.
• Butter and dark brown sugar make a sticky skillet caramel bottom.

  Plus, it’s dreamy.

• Egg wash gives the top crust that shiny, golden finish you’ll love.
• Coarse sugar adds sparkle and a tiny crunch, if you’re feeling fancy.

Ingredient Quantities

• 2 (9 inch) pie crust rounds, chilled (store bought or homemade)
• 6 medium apples, peeled, cored and thinly sliced (about 6 cups total; mix Granny Smith and Honeycrisp)
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tablespoons cornstarch
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 tablespoon fresh lemon juice
• 3 tablespoons unsalted butter, cut into pieces (for skillet caramel)
• 1/2 cup packed dark brown sugar (for skillet caramel bottom)
• 1 large egg (for egg wash)
• 1 tablespoon milk or cream (for egg wash)
• 1 tablespoon turbinado or coarse sugar for sprinkling on top, optional

How to Make this

1. Preheat oven to 400°F and place a rack in the lower third of the oven; keep 2 chilled 9 inch pie crust rounds refrigerated until ready.

2. In a large bowl toss 6 cups thinly sliced apples with 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons cornstarch, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon salt and 1 tablespoon fresh lemon juice until evenly coated.

3. Place a 10 inch cast iron skillet over medium heat and add 3 tablespoons unsalted butter and 1/2 cup packed dark brown sugar; stir until the mixture melts and becomes a bubbling caramel, about 2 to 3 minutes.

4. Remove the skillet from heat and immediately press one chilled pie crust round into the skillet, letting the excess drape over the edges.

5. Spoon the apple filling into the skillet over the caramel, piling slightly higher in the center but keeping below the crust edge.

6. Drape the second pie crust over the apples, trim excess so you have about 1/2 inch overhang, fold the overhang under the bottom crust edge and crimp or press to seal; cut 4 small vents in the top crust to release steam.

7. In a small bowl whisk 1 large egg with 1 tablespoon milk or cream and brush the egg wash evenly over the top crust; sprinkle 1 tablespoon turbinado or coarse sugar on top if using.

8. Place the skillet on a rimmed baking sheet to catch any drips and bake in the preheated oven until the crust is deep golden and the filling is bubbling, about 45 to 50 minutes; if the crust browns too quickly tent loosely with foil.

9. Remove the pie from the oven and let cool on a wire rack at least 2 hours to let the caramel set before slicing and serving warm or at room temperature.

Equipment Needed

1. Oven
2. 10 inch cast iron skillet
3. Rimmed baking sheet
4. Large mixing bowl
5. Small bowl
6. Measuring cups and spoons
7. Chef knife and cutting board
8. Whisk and pastry brush
9. Wire cooling rack

FAQ

Cast Iron Skillet Apple Pie Recipe Substitutions and Variations

• Pie crust rounds: use store bought puff pastry sheets for a flakier top or a single homemade shortcrust (press into skillet) for a rustic texture.
• Apples (Granny Smith/Honeycrisp): swap in Bartlett or Bosc pears for a softer, floral filling, or use all Granny Smith for extra tartness and structure.
• Cornstarch: replace with tapioca starch (same quantity) for clearer, glossy filling, or use 2 tablespoons all purpose flour as a pantry-friendly thickener.
• Unsalted butter and dark brown sugar for skillet caramel: use coconut oil or vegan butter plus coconut sugar or maple syrup for a dairy free, slightly different caramel profile.

Pro Tips

1. Use a mix of tart and sweet apples so the filling has bright flavor and a deeper caramel taste. Slice apples evenly so they cook at the same rate.

2. Chill the skillet-crust assembly briefly in the fridge for 10 to 15 minutes before baking if the butter in the crust feels soft. This helps the crust hold its shape and reduces sogginess from the hot caramel.

3. If the top browns too quickly, tent loosely with foil about halfway through baking. Rotate the skillet once during baking for even color and bubbling.

4. Let the pie cool at least 2 hours so the caramel sets; it will slice much cleaner and the filling will be less runny. Warm slices briefly before serving if you prefer a looser caramel.

5. For extra flavor, stir a teaspoon of vanilla extract or a splash of bourbon into the apple mixture, or sprinkle a little coarse salt over the caramel before adding the apples to enhance contrast.