Skillet apple pie might not be a pie in the traditional sense of the word, but it has all the great things that make apple pie so good. Tender sweet apples cooked in butter, brown sugar, and cinnamon then topped with a flaky crust. Here’s why I like it…anyone can make it! It doesn’t matter if you are a baker or not, this can be done by everyone!
What you need:
One of the most important things you need for this recipe is an oven-proof pan. I recommend using a cast iron pan if you have one, if not, any pan that can go into the oven at 350 degrees will work.
Next, you need apples. I like Granny Smith apples, but if you have a favorite for apple pie then by all means use what you love. You’re going to peel, core and cube the apples into big bite-size pieces. Don’t cut them too small or they will break down and become mushy and soft.
You also need a store-bought pie crust. It can be found in the refrigerator section of the grocery store, usually near the biscuits and cookie dough. Do not buy the frozen pie crust already in a pie tin, that will not work. Also, If you have a homemade pie crust recipe that you want to make and use instead, feel free!
The last few items needed are brown sugar, butter, cinnamon, and one egg white. That’s really all that’s required. I highly recommend picking up some vanilla ice cream or whipped cream, because, in my opinion, it’s the only way to eat apple pie. Warm and with a scoop of ice cream. So there you have it- now let’s make skillet apple pie! It’s so easy to make, try it on a weeknight just for the heck of it!
How to make this Skillet Apple Pie:
Start by melting butter, cinnamon, and brown sugar in the pan. Once it’s melted and smooth add the apples. You’ll cook them for 5 minutes then remove the pan from the heat and let the apples cool slightly for about 5-10 minutes. The last thing you will do is to gently unroll the store-bought crust and place it over the apples. Gently press the crust into the sides of the pan to create a seal. Brush the top of the crust with a lightly beaten egg white and cut a few slits in the crust to allow steam to escape.
Next, transfer the pan to the oven for about an hour until the crust is golden brown. I recommend in the last 10 minutes of cooking to cover the pie with foil to avoid over-browning but only do this if you need to. That’s really it! Remove the pie and let cool for about 15 minutes before serving.
How to serve this Skillet Apple Pie:
There is no wrong way to serve or eat this skillet apple pie. Here are a few options you might want to consider. First, and my favorite, is family style. Place the entire skillet in the center of the table scoop a bunch of vanilla ice cream maybe some whipped cream onto the middle of the pie and throw some forks down and let everybody dig in. The second way would be to scoop out individual servings and put them in a bowl or plate with a scoop of vanilla ice cream or whipped cream on top. Lastly, you could slice it into pie-like cut pieces and serve on a plate with ice cream. The pie will have to be cooled off significantly to stay together, but it works.
Skillet Apple Pie
Skillet apple pie has all the great things of a traditional apple pie without all the fuss. Granny Smith apples are cooked on the stove-top with butter, brown sugar and cinnamon then topped with a store-bought pie crust and finished baking in the oven. The apples get tender and sweet and the crust is flaky and golden brown. Serve it family-style with vanilla ice cream on top!
Ingredients
- 6 medium Granny Smith apples, peeled, cored, and chopped
- 3 tbsps butter
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 1/8 tsp salt
- 1 Store-bought Pie dough
- 1 egg white
- Turbinado Sugar (aka Sugar in the Raw) for sprinkling on top of crust
- *optional Vanilla ice cream or whipped cream for serving
Instructions
Preheat the oven to 350 degrees and place a baking sheet on the lower rack in the oven.
1. Warm a cast iron pan or oven-proof pan over medium heat.
2. Add butter, brown sugar, cinnamon, and salt to the pan.
3. Once melted, add apples and stir to combine. Cook for 5 minutes. Turn off the heat.
4. While apples cook whisk the egg white in a small bowl until foamy.
5. After 5 minutes, cover the pan/apples with pie crust. Pressing the crust into the sides slightly.
6. Brush the top of the crust with egg white. Sprinkle with sugar.
7. Cut slits in the crust for air.
8. Bake for 60-70 minutes. During the last 10 minutes of baking cover the pie with foil to avoid excess browning. (If necessary)
9. Remove from oven and let cool for 15 minutes before serving.
10. Cut into traditional pie slices or scoop out for a more rustic feel. Serve with vanilla ice cream and whip cream.
Notes
- I recommend using a cast iron pan for this recipe, but if you don't have one it's ok! Just make sure whatever pan you are using can go from the stove-top to the oven and withstand the temperature of 350 degrees.
- The recipe calls for a sprinkling of Turbinado sugar or "Sugar in the Raw." If you don't have it just use regular granulated white sugar.
