A delicious and Rustic Skillet Spiral Apple Pie, with a brown sugar and butter filling and decorated with pie crust leaves. Perfect for Fall or Thanksgiving!
I think I am on record as admitting that I am pie challenged. Which distresses me to no end, because I love pie. I want to eat all the pies! So rather than avoid them, I have just found ways to work with my limitations and make a more humble pie. This rustic skillet spiral apple pie is such a pie and it’s perfect for all of us pie challenged folks :)
I did actually make my own pie crust here, but totally no judgement for anyone who wants to make use of the handy, dandy store-bought version. You’ll need two if you want do the leaves on top. If not, just one for the base is fine. I just used a leaf-shaped cookie cutter to cut some leaves from my extra dough and scattered them on top before baking.
As for the spirals, the easiest way (and what I used here), is to use one of those apple corer/peeler/spiralizing tools (Scroll down for more info on those!). I feel like a lot of people might just have one of these in their kitchen, but if not, you can easily grab a knife and get it done. I’ve detailed that option in the recipe below.
What are theBest Apples for Pies?
While this is certainly not an exhaustive list, here are some of the best pie apples that are usually readily available to Canadian and US consumers:
Northern Spy apples are the holy grail of pie apples, so if you can get your hands on some, they are perhaps one of your best choices. Other great options for pie apples are Cortland, Ginger Gold, Golden Delicious, Honeycrisp or Mutsu (Crispin), Jonathans and Jonagolds, Granny Smith, Melrose, Winesap and Braeburn.
Cook’s Notes for Rustic Spiral Apple Pie
This is the exact apple peeler/corer/spiralizer tool that I have. It’s less than $20 and makes the job of peeling and coring apples a breeze.
You don’t have to spiralize them, though they are great fun to eat that way (especially for kids!) and of course, makes them perfect for this pie :)
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Rustic Skillet Spiral Apple Pie
Ingredients
- 8 cooking apples (I used Northern Spy)
- 1 leaves pie crust, homemade or store-bought (plus more if you want to make )
Filling:
- 1/2 cup unsalted butter
- 3 Tbsp all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 1 egg, for glaze, separated, retaining yolk and white separately
- Optional: Turbinado sugar, coarse or regular white sugar, for sprinkling over crust before baking
Instructions
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Preheat oven to 350° F.
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Prepare the apples: If using a peeler/corer/spiralizer tool, prepare 4-5 apples, then cut in half from top to bottom, making two halves. If doing by hand, peel apples then cut in half from top to bottom. Use a teaspoon to scoop out and discard all the core. Lay apple half flat on a cutting board and use a sharp knife to cut in to thin, even slices. Keep each sliced half-apple together and place as one group in the pie.
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In a small saucepan, melt the butter over medium heat. Add the flour and stir to form a paste. Add the water, white sugar and brown sugar and bring the mixture to a boil. Reduce heat to low and let simmer while you prepare your pie.
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Meanwhile, grease skillet and place the bottom pie crust dough in, coming up the sides to the top. Brush bottom of dough with egg white. Arrange apples over the crust, cut side down and varying the direction with each one to make a nice patter. Place as many halves as you can fit perfectly flat. Cut a few in to smaller pieces to fill in any large gaps. Pour the sugar and butter mixture over the apples. Fold any excess dough on the sides inward.
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If making leaves, cut several leaves out of extra pie dough using a cookie cutter. Scatter over top here and there. Brush the leaves and top outside edge of the crust with the reserved egg yolk that has been lightly beaten with a splash of water. If desired, sprinkle with a bit of turbinado or white sugar over the dough edge/leaves. Place pie on a baking sheet to catch any overflow.
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Bake for 50 - 55 minutes in the pre-heated oven, until apples are soft when a sharp knife is inserted. You may want to check near the end of the cooking time and cover the pie with aluminum foil to prevent the crust from browning too much.
What a great way to bake an apple pie! We have a peeler but I always forget to use it – thanks for the beautiful reminder. I love the buttery sauce – this must taste fantastic. Thanks Jennifer
Thanks Tricia and yes, it’s almost a caramel apple pie really. So yummy :)
I could use a big scoop of that for breakfast right now, stunning Jennifer!
Thanks Sue and yes, I hear you :)
Oh my gawsh, I am SWOONING over this rustic pie, Jennifer!! Love that you made it in the skillet and those apple spirals and pie crust leaves are just so pretty! I could totally go for a slice or seven of this for breakfast right now! Cheers!
Thanks so much, Cheyanne :)
I’m pie challenged too Jennifer! So this rustic pie is TOTALLY up my alley! It looks beautiful and I bet tastes just as delicious!
Thanks so much, Mary Ann :) I suspect there are a few of us in that club!
OMGOODNESS!!
How delightfully delicious is this skillet pie! :-D
I do love my pies, can’t seem to get enough pie in my life….my waist will NOT agree with that fact…LOL!!
I am definitely going to make this beauty and lucky me I do have an iron skillet.
I happen to really enjoy homemade pie crust, I have a load of flour for holiday baking, so I’m going with that option. I’ll keep my package pie crust for emergency baking. :-)
Pinned!
Also, I made your Apple, Mushroom and Sage Risotto, it was a hit with friends!
Have a nice day Jennifer!
Thanks Dalila and so glad to hear you enjoyed the risotto :) You will love this pie. Absolutely perfect warm with a bit of ice cream! Have a great week.
What a great twist (no pun intended) to use a spiralizer for the those apples. Makes for such a pretty presentation. And anything in a skillet!! Especially pie!
Thanks Cathy! It was a fun pie to make and sliced up absolutely beautifully :)
I wouldn’t call you pie challenged Jennifer. This pie is gorgeous and I love that it’s got lots of apples and not as much crust as most pies. Love your leaf decorations too. I just want to reach in, pull one off and pop it in my mouth. They look super flaky and crisp!
Thanks so much, Chris :) I am getting a bit better at the whole pie crust thing since I’m actually making myself do it, rather than avoiding it (which I did for years!) As I said, I love to eat pie, so I’m highly motivated to conquer this one.
I am in awe of this, Jennifer. I haven’t been able to satisfy my cravings for apples this fall but I think this would finally do it. Stunning! I’d drive all the way to your place for a single bite, haha!
Thanks Robyn :) I never tire of apples, especially in baking!
What a scrumptious pie! This is exactly the type of dessert that I love – and leftover always become breakfast :).
Thanks Laura and absolutely perfect for breakfast, too :)
This pie was delicious. I have never made a brown butter sauce to pour over the apples. Reminded me of butter tart filling. I made my pie in a traditional pie plate and my family commented that it was the best pie I have made and I have made many pies over the years. I added a firm red pear to the top and then dotted with cutouts of leaves and apples. There was only a small piece left and as someone commented earlier a great breakfast item with a cup of coffee.
So glad you enjoyed it, Cathy and yes, the filling sauce is yummy, isn’t it?! The pear topping sounds nice! A great combination with the apples. Jealous of your apple pie breakfast ;)