Skillet Apple Pie

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Oh. my.


This is simply the best apple pie recipe I've ever eaten, and while we don't make it all that often, every time we do my little family is so glad they lucked into having me as a mom! 😉 We had company in town this week, and when I was debating what to make for dessert, I remembered having a few apples in the fridge that needed to be used up.


This was perfect.

Now, my kiddos start school next week way up here in Ohio, and I promise to start sharing what we actually have for dinner, but for this last sweet week of summer I'm still throwing together simple dinners and taking time to savor some dessert. I promise you'll love every last bite of this one, and would love to hear what you think if you're able to sweeten things up a bit in your home too.

Skillet Apple Pie


  • 4 lbs apples (recommended is 2 lbs. Granny Smith & 2 lbs. Braeburn apples, I used 5 green apples and 2 red apples which worked well)
  • 1 tsp. cinnamon
  • 3/4 cup granulated sugar
  • 1/2 cup butter or margarine
  • 1 cup brown sugar
  • 1 package refrigerated piecrusts
  • 1 egg white
  • 2 tbsp. granulated sugar
  • Butter Pecan Ice Cream (optional, but delicious!)


  1. Heat oven to 350. Peel and cut apples into wedges. Mix with cinnamon and 3/4 cup graulated sugar.
  2. Add butter to skillet and cook over medium heat. Add brown sugar, and cook stirring constantly for 1-2 minutes (until sugar dissolves.)
  3. Remove skillet from heat and place one of the pie crusts on top of the brown sugar mixture. Then add the apple/cinnamon sugar mixture, and top with the second crust.
  4. Whisk egg white until fluffy, and brush the top of the pie crust with the egg white.
  5. Sprinkle 2 tablespoons of sugar onto pie crust.
  6. Cut a few slits in top of pie crust to vent.
  7. Bake at 350 for between 1 hour and 1 hour and 10 minutes (mine was done at 1 hour.) During last ten minutes you may need to cover the pie with foil to keep the pie from browning too much. (Mine was fine without covering, be sure to watch it as you don't want your crust to burn.)
  8. Cool on wire rack for at least thirty minutes, and serve with ice cream.



And just in case you need a cast iron skillet, here's the one I use. I hardly ever pull it out, but sure do love having it for this recipe! (I'm determined to learn to make cornbread in a skillet once chili weather comes around ~ if you have a great skillet cornbread recipe, leave a comment to share, please!)

Looking for more apple recipes? Here you go . . . 


Recipe adapted from Southern Living, September 2011 

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  1. Oh my! That is just too good!

  2. YUM!! I will have to make this ASAP!!

    For cornbread recipe, I love Bread Beakers recipe (you can find on their website). I grind my own corn and hard white wheat, girl, there is NOTHING better!

    I hope everyone is transitioning well in Ohio!

    • Thanks Ada for the recipe – I’ll try out their recipe! I can’t imagine grinding my own corn and wheat (WOW?) but may have to give it a try one of these days. I’m determined to make some cornbread in that skillet sometime, so thanks for pointing me in the right direction!

  3. whats the point of this its still made in the oven

  4. This looks so delicious and easy, except I’m not the biggest fan of apples. I’m thinking peaches would be just as good. Going to have to try. Thank you for the idea! I love cooking with cast iron.

  5. Skillet cornbread
    8 inch skillet
    Preheat oven to 4 25 degree

    Mix 1 1/3 cup self rising cornmeal
    1 egg
    Buttermilk to make a loose batter

    Put a little vegetable oil in the bottom of your skillet and heat. When the oil is heated pour the excess in your batter. Sprinkle cornmeal in the bottom of your skillet. Pour batter in skillet and bake about 20 minutes or until brown on top. When you take it out of the oven shake the pan to loosen the pone from the skillet. Turn the pone of cornbread over in the skillet or onto a serving plate.

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