Cast iron apple pie. Top the pie crust with half the sliced apples. Cast-iron skillet apple pie is easy to prepare using refrigerated pie crust, Granny Smith apples, and buttery brown sugar base. This cast iron skillet apple pie recipe always brings people back for more.
Mix sugars, cinnamon, nutmeg, and cornstarch in a bowl; gently stir into the apples. A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron. A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron. You can cook Cast iron apple pie using 7 ingredients and 7 steps. Here is how you cook that.
Ingredients of Cast iron apple pie
- It’s of golden delicious apples peeled, cored and sliced (can use any apples good for baking).
- Prepare of sugar.
- Prepare of ground cinnamon.
- It’s of butter.
- Prepare of light brown sugar.
- You need of refrigerated pie crust (make sure it has top and bottom).
- It’s of egg white.
There is nothing quite like a perfect apple pie. However, in the average pie the fruit is unevenly cooked, and its juice turns. Cast Iron Skillet Apple Pie is one of Trisha's favorites! Cast Iron Skillet Apple Pie Pie season is here and this Cast Iron Skillet Apple Pie is a fun variation on a classic.
Cast iron apple pie instructions
- Preheat oven to 350.
- Toss sliced apples in the sugar and cinnamon.
- Melt butter in the cast iron skillet and add brown sugar. Heat until sugar is dissolved.
- Remove from heat and place one pie crust in the pan.
- Add apple mixture and place the other crust on top.
- Whisk egg white and brush over the top of the pie then cut some slits in the top.
- Bake 1 hour.
Cinnamon sugar coated apples sandwiched between two layers of flaky pastry crust and baked in a cast iron skillet. Spoon apple mixture over piecrust, and top with remaining piecrust. This is a three-layer apple pie baked in a cast iron frying pan. There are three layers of shortcrust pastry, with a delectable apple filling sandwiched in between. It makes a lovely rustic presentation brought to the table right in the pan.