A delicious and rustic cast iron skillet apple pie, with a brown sugar and butter filling and decorated with pie crust leaves. Perfect for a Fall or Thanksgiving dessert!

spiral apple pie in cast iron skillet

Why I love this skillet spiral apple pie

    • This spiral apple pie is such a pretty pie, but it is super easy to make.

Using a cast iron skillet makes a perfectly crisp crust and a rustic presentation.

  • You can make your own pie crust or simply use a store-bought pie crust.
  • This apple pie is very apple forward, which is perfect for apple lovers!

What are the Best 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.

spiral apple pie in cast iron skillet

Recipe Tips

You don’t have to spiralize the apples, though they are great fun to eat that way (especially for kids!) and of course, makes them perfect for this pie :) Look for apple peeler/spiralizers on Amazon, if you don’t have one already. Alternately, simply thinly slice peeled and cored apple halves, fan them out and use them that way.

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spiral apple pie in cast iron skillet

Get the Recipe: Cast Iron Skillet Spiral Apple Pie

This rustic apple pie is baked in a skillet, with spiral sliced apples, a delicious brown sugar and butter filling and pretty dough leaves scattered on top. You can use your favourite homemade pie dough or store-bought.
5 stars from 3 ratings
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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings

Ingredients

  • 8 cooking apples, peeled (I used Northern Spy)
  • 1 pie crust , homemade or store-bought (plus more if you want to make )

Filling:

  • 1/2 cup salted butter
  • 3 Tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla

For glaze:

  • 1 egg, separated, keeping yolk and white separate
  • Optional: Turbinado sugar, coarse or regular white sugar, for sprinkling over crust before baking

Instructions
 

  • 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 a cast iron 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. Add the cinnamon and vanilla to the brown sugar/butter mixture and stir in. 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.
Cuisine: Amercian, Canadian
Course: Dessert
Author: Jennifer Maloney
Serving: 1serving, Calories: 406kcal, Carbohydrates: 64g, Protein: 2g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 31mg, Sodium: 184mg, Potassium: 242mg, Fiber: 5g, Sugar: 45g, Vitamin A: 453IU, Vitamin C: 8mg, Calcium: 32mg, Iron: 1mg
Tried this recipe?Leaving a review is always helpful and appreciated by fellow cooks!

 

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