Fall in New England Means One Thing: Apple Season

A New England apple orchard with rows of trees full of ripe red apples, green grass between the rows, and a soft, partly cloudy sky overhead.

Welcome to Peak Apple Season in New England

A wooden bin filled with freshly picked red apples, with green orchard trees in the background. You gotta love Fall in New England. The gardens may be past their prime — no more tomatoes, cucumbers, or carrots — but the squash and zucchini are still hanging in there. And now the other seasonal stars have moved in to take over. I’m talking about cranberries and apples.

Apple orchards are everywhere in New England, so crisp fresh apples are in abundance, whether you’re picking your own, stopping at a farm stand, or just walking into your local grocery store. With that in mind, I thought this would be the perfect time to revisit one of my favorite fall recipes.

I learned this one last year. Before that, I made it in a regular old pie pan, but being the cast‑iron fanatic that I am, when I found a skillet version I had to try it — and oh my, what a success. So back by popular demand is my Easy Skillet Apple Pie. Yes, I cheated and used refrigerated pie dough, and yes, it still came out amazing.

Easy Skillet Apple Pie

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.

A slice of fruit pie with a golden, flaky crust on a blue plate, showing the warm, juicy filling inside.

Notes & Tips

Use a drip pan or line the bottom of your oven with foil — this pie will bubble over, and cleanup without protection is no fun.
Surprisingly, the tougher refrigerated crust holds up beautifully 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.