Food and Recipes Recipes Easy Skillet Apple Pie 4.6 (8) 8 Reviews A new way to enjoy an old favorite. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on October 22, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 1 hrs 50 mins Yield: 8 to 10 servings Jump to recipe This apple pie only takes a few minutes to put together, and it's far less fussy than traditional apple pies (though we love those, too). In fact, it has a few unique characteristics that make the taste unforgettable. The mix of Granny Smith and Braeburn apples gives the filling a bright blend of crisp and sweet apple flavor, while the bottom crust bakes in a thin layer of brown sugar caramel simmering on the surface of the cast-iron skillet. That makes for a gooey and delicious caramel-infused pastry you don't get from other apple pies. Serve this skillet apple pie with rich butter-pecan ice cream for a show-stopping dessert perfect for your autumn table. Ingredients 2 pounds Granny Smith apples 2 pounds Braeburn apples 1 teaspoon ground cinnamon ¾ cup granulated sugar ½ cup butter 1 cup firmly packed light brown sugar 1 (14.1-oz.) package refrigerated piecrusts 1 egg white 2 tablespoons granulated sugar Butter-pecan ice cream Directions Preheat oven to 350ºF. Peel apples, and cut into ½-inch-thick wedges. Toss apples with cinnamon and ¾ cup granulated sugar. Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape. Bake at 350ºF for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with butter-pecan ice cream. Photographer: Stacy K. Allen; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley Rate it Print