Skillet Caramel Apple Pie Recipe
If you’ve never made a double crust pie in a cast iron skillet, this is a great recipe for first-timers (or experienced pie bakers). Swap out your usual pie plate for your trusty cast iron skillet and prepare to be impressed with the results. Not only does a skillet make a dramatic presentation, it can also make a better pie. Often, the bottom crust of a fruit pie can be soggy and under-baked, but a cast iron skillet ensures a super crisp and golden bottom crust. The rich, bourbon-y caramel sauce makes the tender, lightly spiced apple filling and flaky crust even more irresistible. Although this recipe can be made with most apples, Fuji apples are our test kitchen’s preference here. The tart-sweet flavor works well with the sweet caramel, and the apples hold their shape when baked instead of turning to mush. Our recipe calls for two store-bought refrigerated piecrusts, but you can use your favorite homemade pie dough recipe if you prefer. Either way, make sure to refrigerate the skillet after you put in the bottom crust for the crispiest results. When it’s time to bake the pie, place the skillet in a preheated oven on the bottom oven rack until the crust is golden, the apples are tender, and the filling is bubbly, about 55 minutes to one hour. Cover the pie loosely with aluminum foil after about 40 minutes to prevent excessive browning, if necessary. Although it can be tempting to slice into the pie as soon as it comes out of the oven, let the pie cool completely before serving to allow the filling to set. Top each serving with a scoop of vanilla ice cream and extra caramel sauce to impress your crowd for no extra effort.