Instead of the usual pie made in a pie pan, try this one — baked in a cast-iron skillet! Every bite of this delish dessert is full of cinnamon-spiced, sugar-sweet chunks of apples nestled between two perfectly-crisped crusts, all baked to hot, bubbly goodness. Once you try this pie, based on a recipe inspired by Written Reality, you’ll wonder why you haven’t baked like this before.
The bottom crust boasts an abundance of butter and brown sugar, a fitting bed for the tender apples. The lightly-sweetened top crust comes out of the oven with a golden brown hue that begs you to dig right in.
Homemade pie crusts are always an option, of course, but this easy apple pie recipe calls for refrigerated or frozen. Even if you’ve eschewed the lowly pre-made crust til now, you’ll find that baking the bottom crust with butter and brown sugar positively transforms it.
Sweet or tart? How ’bout both?
Granny Smith and Golden Delicious apples are favorites for pie because they maintain their shapes through the long baking process.
You don’t have to choose just one, though. In this pie, the tartness of Granny Smith and the sweetness of the Golden Delicious together give an interesting depth of flavor. Other apples to consider include Jonagold, Braeburn, Honey Crisp, Pink Lady and Winesap.
Once you’ve baked the bottom pie crust, you’ll toss the apples, sugar, cornstarch and cinnamon on top of it in the cast-iron skillet. Next come the top crust and an egg wash, which helps a sprinkle of sugar stick, and gives the pie a shiny, sparkly finish.
The skillet goes into the oven for an hour, while you savor the apple pie smell wafting from your kitchen. Bring it to the table while it’s still warm — along with a tub of vanilla ice cream — and get ready for a whole new kind of apple-pie deliciousness.