Easy Skillet Apple Pie


A new way to enjoy an old favorite.

Active Time:
20 mins
Total Time:
1 hrs 50 mins
8 to 10 servings

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.

Easy Skillet Apple Pie


  • 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


  1. Preheat oven to 350ºF. Peel apples, and cut into ½-inch-thick wedges. Toss apples with cinnamon and ¾ cup granulated sugar.

  2. 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.

  3. 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.

    Easy Skillet Apple Pie
    Photographer: Stacy K. Allen; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley
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