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
- 8 cooking apples (I used Northern Spy)
- 1 leaves pie crust homemade or store-bought (plus more if you want to make )
- 1/2 cup unsalted butter
- 3 Tbsp all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup brown sugar packed
- 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
- Preheat oven to 350° F.
- 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.
- 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.
- 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.
- 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.
- 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.