Oh That Cast Iron Skillet

 

🍳 Cast Iron Adventures & a Rule-Breaking Apple Pie

We’ve been busy in the kitchen lately—Skillet Meatloaf (a personal favorite), Apple Pancakes, and even a quick Skillet Lasagna. But let me be clear: tomato sauce and cast iron skillets don’t mix. The acidity can damage the seasoning. Still, it’s a great weeknight lasagna recipe—just use a different pan.

 

But today, we’re talking cast iron. And pie. Specifically, a skillet apple pie that made me break all my pie rules.

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🥧 My Pie Rules

Before we dive in, here’s what you need to know about me:

• I love apple pie. The only pie I love more is strawberry rhubarb.
• My mom was a champion pie baker. We always had pie, especially around the holidays.
• My dad and I once ate an entire apple pie by ourselves—just one more little slice at a time. It’s a family legend.
• I don’t bake pies anymore. It’s just me, and I don’t need all those sweet calories.
• When (if) I do bake pies, I NEVER use refrigerated pie dough. I ALWAYS make it from scratch.

So now that you know the basics… I’m about to break every single one of those rules.

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🍏 Easy Skillet Apple Pie

This recipe popped up in my feed from the Southern Living Test Kitchen. I set it aside, but like a magnet to iron, I kept coming back. Eventually, I gave in and headed to the grocery store.

Granny Smith apples? No problem. Braeburn? Never heard of them. They didn’t have any, but they did have Honeycrisp and my old standby, McIntosh. According to Google, there are seven good substitutes for Braeburn. I went with the familiar—McIntosh.

Then came the refrigerated pie dough. Cue dramatic pause. I’m not a fan. I prefer flaky, tender crusts made with lard or Crisco. But I promised myself I’d follow the recipe. So… refrigerated pie dough it is.

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📝 The Recipe

Ingredients:

• 2 lbs. Granny Smith apples
• 2 lbs. Braeburn apples (I used McIntosh)
• 1 tsp ground cinnamon
• ¾ cup granulated sugar
• ½ cup butter
• 1 cup firmly packed brown sugar
• 1 (14 oz) package refrigerated pie crust (2 crusts)
• 1 egg white
• 2 Tbsp granulated sugar
• Ice cream or sharp cheddar cheese (optional)

Directions:

Step 1: Prepare the Apples
Preheat oven to 350°F. Peel apples and cut into ½-inch wedges. Toss with cinnamon and ¾ cup granulated sugar. Set aside.

Step 2: Prepare the Crust
Melt butter in a 10-inch cast iron skillet over medium heat. Add brown sugar and stir constantly for 1–2 minutes until dissolved.
Remove from heat and place one pie crust over the brown sugar mixture.

Step 3: Add the Filling
Spoon apple mixture evenly over the crust.

Step 4: Add the Top Crust
Top with the second pie crust. Whisk egg white until foamy and brush over the top. Sprinkle with 2 Tbsp granulated sugar.
Cut 4–5 slits in the top to allow steam to escape.

Step 5: Bake
Bake at 350°F for 1 hour to 1 hour 10 minutes, or until golden brown and bubbly.
Shield with foil during the last 10 minutes if needed to prevent over-browning.
Cool on a wire rack for 30 minutes before serving.

Serve with ice cream or a slice of sharp cheddar cheese.

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🧼 Notes & Tips

• Use a drip pan or line the bottom of your oven with foil—this pie bubbles over, and cleanup without protection is no fun.
• Surprisingly, the tougher refrigerated crust holds up well against the gooey filling.

Now I’m stuck with a delicious 10-inch apple pie. Guess I’ll just have to take one for the team. I’m going to enjoy every bite—and I hope you do too.

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🍂 Welcoming Haven Picks (Affiliate Links)

If you’re inspired to try this recipe, here are a few cozy kitchen picks from Welcoming Haven that fit right in:

• 🧈 Cast Iron Skillet with Pour Spouts — perfect for pies, meatloaf, and more
• 🥄 Wooden Mixing Spoon Set — gentle on your skillet, lovely in hand
• 🕯️ Apple Pie Scented Candle — for when you want the aroma without the calories
• 🧺Pie Carrier — because sharing pie is half the fun

As an affiliate, I may earn a small commission if you make a purchase through these links—thank you for supporting Around Dusty Roads and Welcoming Haven!