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Grandma’s Iron Skillet Apple Pie

Shruthi
Grandma’s Iron Skillet Apple Pie is a rustic, old-fashioned dessert featuring sweet cinnamon apples and a buttery pastry crust.
Fresh apples create a tender, juicy filling.
Brown sugar and butter add rich caramel-like flavor.
Cinnamon and nutmeg provide a warm, comforting aroma.
A flaky pastry crust creates a delicious contrast to the soft apples.
Baking in a cast-iron skillet encourages beautifully browned edges.
Serve warm with vanilla ice cream or whipped cream for a classic finish.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American-Inspired, Southern-style home baking
Servings 4
Calories 430 kcal

Ingredients
  

For the Apple Filling

  • 6 medium apples, peeled, cored, and thinly sliced
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

For the Pie Crust

  • 2 refrigerated pie crusts, approximately 9 inches each, or homemade pastry
  • 1 tablespoon all-purpose flour, for dusting
  • 1 tablespoon unsalted butter, for greasing the skillet

For the Egg Wash and Topping

  • 1 large egg
  • 1 tablespoon milk
  • 1 tablespoon coarse sugar or granulated sugar, optional

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly grease a 10-inch oven-safe cast-iron skillet with butter, including the sides. Make sure your skillet is properly seasoned and suitable for oven use.
    Place the skillet on a stable surface and allow it to remain at room temperature while you prepare the filling.
  • Wash, peel, core, and slice the apples into evenly sized pieces, approximately ¼ inch thick. Uniform slices help the apples cook consistently and create a tender filling.
    Granny Smith apples provide a pleasant tartness, while Honeycrisp, Braeburn, or Pink Lady apples offer a sweeter flavor. A combination of tart and sweet apples produces a balanced filling.
    Toss the apple slices with lemon juice to help maintain their color.
    In a large bowl, combine the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Add the apple slices and toss until they are evenly coated.
    Stir in the vanilla extract and melted butter. Allow the mixture to rest for approximately 5 minutes so the flavors begin to combine.
    The flour helps thicken the apple juices as the pie bakes, preventing the filling from becoming excessively runny.
  • Lightly dust your work surface with flour. Roll out one pie crust if needed and carefully place it into the prepared skillet.
    Gently press the pastry against the bottom and sides without stretching it. Leave enough dough hanging over the edge to seal the top crust later.
    If using refrigerated pie dough, follow the package instructions for handling and temperature.
  • Transfer the prepared apple mixture into the crust-lined skillet. Spread the apples evenly and arrange them into a slightly compact layer.
    Pour any remaining sugar mixture from the bowl over the apples. Dot the filling with small pieces of butter for extra richness.
  • Place the second pie crust over the filling. You can cover the pie completely and cut several vents into the top, or cut the dough into strips and arrange them in a lattice pattern.
    Trim the excess dough and crimp the edges together to seal the pie. If you prefer a rustic appearance, leave the edges slightly uneven for a homemade finish.
  • Whisk the egg and milk together in a small bowl. Brush the mixture lightly over the top crust.
    Sprinkle with coarse sugar if desired. This step gives the finished pie an attractive golden-brown color and a delicate sugary crunch.
  • Place the skillet on the center rack of the preheated oven. Bake for approximately 50–60 minutes, until the crust is golden brown and the filling bubbles through the vents.
    If the edges or top begin browning too quickly, loosely cover the affected areas with aluminum foil. The apples should become tender, and the filling should visibly bubble rather than remain watery.
    Use oven mitts when handling the cast-iron skillet, as its handle will remain extremely hot.
  • Remove the skillet from the oven and place it on a heat-resistant surface. Let the pie cool for at least 30 minutes before slicing.
    Cooling allows the filling to thicken, making it easier to serve neat slices. Remember that cast iron retains heat for a long time, so keep the skillet away from children and avoid touching its handle without protection.
  • Cut the pie into wedges and serve slightly warm. Add a scoop of vanilla ice cream, a spoonful of whipped cream, or a drizzle of caramel sauce for a delicious finishing touch.

Notes

Choose firm apples: Granny Smith, Honeycrisp, Braeburn, and Pink Lady apples generally hold their shape well during baking.
2. Slice apples evenly: Uniform slices cook more consistently and help prevent a mixture of mushy and undercooked pieces.
3. Use an oven-safe skillet: A traditional cast-iron skillet is ideal, but ensure that any handle or additional component is oven-safe.
4. Avoid excessive filling liquid: The flour in the filling helps thicken the juices. Measure the ingredients carefully for a balanced consistency.
5. Seal the pastry edges: Pressing the top and bottom crusts together helps contain the filling while it bakes.
6. Create steam vents: If using a solid top crust, cut several openings to let steam escape.
7. Allow enough cooling time: Slicing the pie immediately can cause the hot filling to spill out. A short resting period improves the texture.
8. Handle cast iron carefully: Always use thick oven mitts and place the skillet on a heat-resistant trivet after baking.
Keyword Cast Iron Skillet Apple Pie Recipe, Grandma’s Iron Skillet Apple Pie, Homemade Cinnamon Apple Pie, Old-Fashioned Southern Apple Pie, Rustic Skillet Apple Pie from Scratch, Traditional Apple Pie with Brown Sugar