Skillet Apple Pie
This fall is filled with a bunch of firsts.
I made a lattice crust for the first time ever. I used my cast iron skillets for the first time ever… meaning I seasoned my cast iron skillets for the first time ever too.
And now I made apple pie FTFTE (for the first time ever!)
Ain’t nothing standing in my way this fall.
I followed the directions from The Kitchn on how to season a cast iron skillet. It’s super easy, preheat the oven to 325º F, then wash and dry your skillet. Next apply a thin coat of vegetable oil all over the pan. Place the pan in the oven for 1 hour. Be sure to put a baking sheet below your skillet to catch any dripping oil. After 1 hour, turn off the oven and allow the pan to cool completely.
I honestly thought seasoning a skillet involved salt, good thing there’s always google.
Now that your skillet is seasoned, let’s make the pie. You could use homemade pie dough or store bought dough.. honestly I don’t think it matters in the grand scheme of things, apple pie is the end goal not some special homemade pie crust that took you 2 days to make. I’m all for simplifying things where I can, but that being said, I did make this skillet pie with homemade dough so I’ll provide that recipe in the recipe section.
You could make this apple pie in pretty much any sized skillet. I used a 6.5 inch and a 8 inch skillet, that way you can you decide if you want a lot of apple pie or like 2 giant servings. Or both :)
Let’s talk about the cutest part of this pie – the pie crust letters! I’m going to let you in on a little secret.. the whole reason I made apple pie is because I wanted to use pie crust letters to spell something. Haha. After the pie is done cooking and it’s cooled, you can “glue” the pie crust letters to the pie using a dab of caramel sauce on each letter.
I also created an open face apple pie and drizzled it with caramel sauce and added the “Happy Fall” lettering.
I don’t think there is anything cuter than an apple pie that says “apple pie!”
Pie Dough (this will make 2 crusts)
- 2 cups all purpose flour
- 1/4 tsp salt
- 1/2 cup vegetable shortening
- 1 stick butter, cold and diced
- 1 egg, large
- 2 tsp white vinegar
- 2 tbsp water, ice cold
Apple Filling for 8 inch skillet
- 7-8 cups apples
- 2/3 cup sugar
- 3 tbsp flour
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1 tsp lemon
- 1/4 tsp nutmeg
- To melt in skillet: 2 tbsp butter + 1/4 cup brown sugar
Apple Filling for 6.5 inch skillet
- 3 cups apples
- 1/3 cup sugar
- 1.5 tbsp flour
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp lemon
- 1/4 tsp nutmeg
- To melt in skillet: 1 tbsp butter + 2 tbsp brown sugar
- In a large bowl, combine the flour and salt.
- Using your fingers or a pastry cutter, cut the vegetable shortening and butter into the flour mixture. It’s okay to have several pea-sized pieces of butter remaining.
- In a separate bowl, whisk together the eggs, vinegar and ice cold water.
- Pour the wet mixture over the flour mixture and use a spatula to mix everything together until combined. The dough shouldn’t be overly sticky, you should be able to form it into a ball with your hands.
- Divide the dough into two equal balls. Wrap each ball in plastic wrap, flatten into a disc and refrigerate for at least 30 minutes or up to 4 days.
To prepare the filling
- Dice or slice the apples fairly small. Place the apples in a large mixing bowl.
- Add the lemon juice, sugar, flour, brown sugar, cinnamon and nutmeg to the apples and mix to combine.
How to assemble the pie
- Remove the dough from the fridge.
- Preheat the oven to 350ºF.
- On the stove over medium heat, melt the butter and brown sugar in the skillet.
- Using a rolling pin and extra flour, roll out one of the balls of dough into a large circle.
- Carefully place the dough in the skillet over the melted mixture. Trim off any excess dough, but leave a little hanging over so you can crimp the top and bottom crusts together.
- Add in the apple filling.
- Roll out the second ball of dough into a circle.
- Place the top crust on top of the apple filling, trimming off any excess dough that hangs over.
- Crimp the bottom and top crusts together. Add a few slits to allow the pie to vent while baking.
- Bake the 8 inch pie for 1 hour 20 minutes or the 6.5 inch pie for 1 hour or until the the crust is golden and the juices are bubbling up a bit.
- Allow the pie to cool for 20 minutes before serving.
To make the pie crust letters
- Roll out any leftover dough. Use alphabet cookie cutters to cut out your desired letters. Place the letters on a baking sheet and bake for 3-5 minutes or until golden and crispy.
- After the letters have cooled, place them on the pie or “glue” them using a dab of caramel sauce on the back of each letter.