apple pie cast iron recipe

Written ByJenny Smyth Posted on
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The Best apple pie cast iron recipe

I’ve been making this apple pie cast iron recipe for years, and it’s always a hit with my family. There’s something special about cooking a pie in a cast iron skillet that makes it feel like a warm hug on a cold day.

The crust is flaky and buttery, and the filling is tender and sweet. I love that this recipe is easy to make and can be adapted to suit any occasion.

Whether I’m serving it at a family gathering or just needing a comforting dessert for my kids, this apple pie cast iron recipe never fails to impress. Plus, it’s relatively healthy compared to some other desserts out there – the apples provide fiber and antioxidants, and the crust is made with whole wheat flour.

I’ve even started making mini cast iron pies for my kids’ lunchboxes, and they love them almost as much as the full-sized ones we have for dessert. The key to this recipe is using fresh, high-quality ingredients – don’t skimp on the apples or the spices!

It’s worth taking the time to make it from scratch. And if you’re feeling fancy, you can top it with a scoop of vanilla ice cream or whipped cream for an extra-special treat.

Cast Iron Apple Pie

4.9 from 710 votes

A classic apple pie recipe baked to perfection in a cast iron skillet. This pie features a flaky crust and a sweet, cinnamon-spiced apple filling.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1/2 cup cold unsalted butter, cubed
1/4 cup cold vegetable shortening, cubed
1/4 to 1/3 cup ice water

For the Apple Filling

6-7 medium apples, peeled, cored, and sliced (about 6 cups)
3/4 cup granulated sugar
2 tbsp all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 tbsp lemon juice

For the Topping

1 tbsp cold unsalted butter, cubed
1 tsp granulated sugar

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large mixing bowl, combine flour, salt, and baking powder.
3Add cold cubed butter and shortening.
4Use a pastry blender or fork to cut the fats into the dry ingredients until the mixture resembles coarse crumbs with a few pea-sized pieces of fat remaining.
5Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
6You may not need all the water, or you might need a bit more.
7Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
8While the dough is chilling, prepare the apple filling.
9In a large bowl, combine sliced apples, sugar, flour, cinnamon, nutmeg, and salt.
10Toss to coat the apples evenly.
11Add lemon juice and mix well.
12On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your 12-inch cast iron skillet, about 1/8-inch thick.
13Carefully transfer the dough to the skillet, pressing it gently into the sides and bottom.
14Spoon the apple filling into the crust, mounding it slightly in the center.
15Roll out the remaining dough and cut it into strips for a lattice top.
16Arrange the strips over the apple filling in a crisscross pattern.
17Trim any excess dough and crimp the edges to seal.
18Brush the top of the pie with a bit of milk or beaten egg for a golden crust and sprinkle with granulated sugar.
19Place the cast iron skillet on a baking sheet and bake at 425°F for 20 minutes.
20Then, reduce the oven temperature to 375°F and bake for an additional 25-30 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
21If the edges of the crust begin to brown too quickly, cover them loosely with aluminum foil or a pie shield.
22Remove the pie from the oven and let it cool in the skillet for about 10 minutes.
23This allows the filling to set slightly.
24Then, carefully transfer the pie to a wire rack to cool completely before serving.
25The pie is best served warm, with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

🔧Equipment

12-inch cast iron skillet
Mixing bowl
Pastry blender or fork
Measuring cups and spoons
Rolling pin
Parchment paper
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 35mg🧂Sodium: 350mg🌾Total Carbs: 70g🥦Dietary Fiber: 4g🍬Sugars: 28g🥩Protein: 4g

📝Notes

Tips: For a deeper dish pie, you can double the recipe for the crust and create a thicker bottom crust. You can also experiment with different types of apples for varying flavors and textures. For a sweeter pie, you can add a streusel topping instead of a simple lattice crust.

This apple pie cast iron recipe is always a good idea for any occasion – whether it’s a family gathering or just a cozy night in with my kids. One of my favorite things about this recipe is that it’s so easy to adapt to different situations – need a quick dessert?

Just slice up some leftover pie and serve! Want to impress your guests?

Make individual mini pies in cast iron skillets for an extra-special touch. And as an added bonus, this recipe freezes beautifully – simply wrap individual slices in plastic wrap or aluminum foil and store in a freezer-safe bag for up to 3 months.

❓ Frequently Asked Questions About Cast Iron Apple Pie

Q: What type of apples should I use?

For this recipe, I recommend using a mix of sweet and tart apples – like Granny Smith and Gala – to get the perfect balance of flavors.

Q: Can I use store-bought pie crust instead of making my own?

While store-bought pie crust can be convenient, I highly recommend making your own crust from scratch – it’s surprisingly easy and makes all the difference in flavor and texture.

Q: How do I prevent the crust from burning in the cast iron skillet?

To prevent the crust from burning, make sure your oven is at the right temperature (350°F) and that you’re not overfilling the skillet – leave some room for the filling to spread out.

Q: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time – simply assemble the pie up to the point where you’d normally put it in the oven, then refrigerate or freeze until you’re ready to bake it.

Q: How do I store leftover apple pie?

To store leftover apple pie, let it cool completely before wrapping it tightly in plastic wrap or aluminum foil and refrigerating or freezing until you’re ready to serve again.

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