This Dutch apple pie recipe baked in a cast iron skillet is about to become your new favorite fall dessert. Tender cinnamon-spiced apples are piled into a buttery pie crust, then topped with the most incredible sweet and crunchy crumb topping—no lattice work required! Baking this apple pie in a cast iron skillet creates a beautifully rustic presentation and ensures perfectly caramelized edges every single time.
Why This Cast Iron Dutch Apple Pie is Special
Let me tell you about Dutch apple pie if you’ve never had it before. Unlike traditional double-crust apple pie (which is delicious but fussy), Dutch apple pie has a crumb topping instead of a top crust. That means no lattice weaving, no crimping two crusts together, no stress about whether your top crust will crack. Just a gorgeous, crunchy, buttery crumb topping that bakes up golden brown and absolutely delicious.
And here’s where the magic happens: baking this Dutch apple pie in a cast-iron skillet. The cast iron distributes heat evenly, which means your bottom crust gets perfectly crispy (no soggy bottoms here!), and the edges caramelize beautifully. Plus, it looks stunning served straight from the skillet—totally rustic and impressive.
I love making pies, but I’ll be honest—there’s something nostalgic and comforting about it that makes even the messier steps worth it. This recipe is actually easier than traditional apple pie because that crumb topping is WAY simpler than dealing with a top crust. You just mix it with a fork and sprinkle it on. Done!
The apple filling? I make mine on the stovetop first before adding it to the crust. This might seem like an extra step, but it’s actually insurance that your pie won’t be watery or undercooked. You control exactly how thick and perfectly spiced your filling is before it ever goes into the oven.
What Makes Dutch Apple Pie Different
Dutch apple pie vs. regular apple pie—what’s the difference?
Dutch Apple Pie:
- Has a crumb topping (also called streusel) instead of a top crust
- The crumb topping is made with flour, butter, sugar, and often cinnamon
- Easier to make because no lattice or top crust required
- The topping gets crispy and golden while the apples stay tender
- Often includes pecans or oats in the crumb topping for extra texture
Traditional Apple Pie:
- Has both a bottom and top crust (either full crust or lattice)
- Requires more pie dough work and crimping skills
- Can be trickier to prevent soggy bottom crust
- Classic American style
Both are delicious! But if you want an easier, no-fuss apple pie that still looks impressive, Dutch apple pie is the way to go.
Why Bake Apple Pie in a Cast Iron Skillet?
Even heat distribution: Cast iron heats evenly and retains heat, which means perfectly cooked crust and filling.
Crispy bottom crust: The direct contact with hot cast iron prevents soggy bottoms—a common pie problem!
Beautiful presentation: Serving pie from a cast iron skillet looks rustic, homey, and impressive. No need to transfer to a plate.
Caramelized edges: The edges of your crust get gorgeously golden and slightly caramelized against the cast iron.
No special pie dish needed: If you already have a cast iron skillet, you can skip buying a pie dish.
Easy serving: Just scoop and serve right from the skillet!
What You’ll Need
For the Apple Filling:
- Granny Smith apples – 5-6 medium apples, peeled and sliced. Granny Smiths are perfect for pie because they’re tart and hold their shape when baked. They won’t turn to mush!
- Lemon juice – Prevents the apples from browning and adds brightness.
- Butter – For cooking the apples and creating that rich filling.
- Granulated sugar and light brown sugar – The combo gives depth of sweetness. Brown sugar adds a slight molasses note.
- Ground cinnamon and nutmeg – Essential warm spices for apple pie.
- Cornstarch – This is what thickens your filling so it’s not soupy.
- Vanilla extract – Enhances all the flavors.
For the Crumb Topping:
- All-purpose flour – The base of your crumb topping.
- Granulated sugar – Sweetens the topping and helps it caramelize.
- Butter – Melted butter creates those delicious, crispy crumbs.
- Cinnamon – Extra cinnamon in the topping = extra delicious.
- Chopped pecans – Optional but highly recommended! They add amazing crunch and nutty flavor.
- Salt – Balances the sweetness.
For the Crust:
Store-bought pie crust – Makes this recipe SO easy! Or use your favorite homemade pie crust recipe if you prefer.
How to Make Dutch Apple Pie in a Cast Iron Skillet
This cast iron apple pie is easier than you think! Here’s how to do it step by step.
Step 1: Make the Apple Filling First
This is my secret to perfect, never-watery apple pie! Cooking the filling first on the stovetop means you have complete control over the texture and thickness.
In a large sauté pan, melt 4 tablespoons of butter over medium-high heat. Once the butter is melted and bubbling, add your sliced apples. Cook for 3-5 minutes, stirring occasionally, until they start to soften.
Add the lemon juice, then both sugars (granulated and brown), stirring to coat all the apples. Add the cinnamon and nutmeg. Let this cook for about 10 minutes, stirring occasionally. The apples will release their juices and start to break down slightly—this is perfect!
In a small bowl, mix the cornstarch with 2 tablespoons of water until it dissolves completely. Pour this into the apple mixture and stir. The sauce will thicken immediately—it’s like magic! Let it simmer for another 5 minutes to make sure the cornstarch is fully cooked (this prevents a chalky taste).
Remove from heat and stir in the vanilla extract. Set your filling aside to cool slightly while you prep everything else.
Pro tip: You can make this filling a day ahead! Store it covered in the fridge and just bring it to room temperature before assembling your pie.
Step 2: Make the Crumb Topping
In a medium bowl, combine the flour, 1 cup sugar, salt, chopped pecans, and cinnamon. Pour in the melted butter and use a fork to mix everything together. Keep mixing until large, coarse crumbs form. The mixture should look clumpy and hold together when you squeeze it—that’s perfect! Set this aside.
Pro tip: Don’t overmix! You want distinct crumbs, not a paste.
Step 3: Prep Your Cast Iron Skillet
Preheat your oven to 350°F.
Spray your cast iron skillet (9 or 10-inch works great) with baking spray, or grease it with a tablespoon of butter. This prevents sticking and adds flavor!
Step 4: Add the Pie Crust
On a lightly floured surface, roll out your store-bought pie crust about 1/4 inch larger on all sides than your original size. You want it to be big enough to line the bottom and sides of your skillet with some overhang.
Carefully transfer the crust to your prepared cast iron skillet. Gently press it into the bottom and up the sides, letting the excess hang over the edges. Don’t trim it yet—that overhang will create a beautiful rustic edge!
Pro tip: If your dough tears, just press it back together with your fingers. The rustic look is part of the charm!
Step 5: Fill and Top Your Pie
Pour your apple filling into the crust-lined skillet, spreading it evenly. Sprinkle the entire surface with your crumb topping, making sure to cover all the apples generously. Don’t be shy—pile that crumb topping on!
Now, take that overhanging pie crust and either tuck it alongside the filling, crimp it decoratively, or fold it over slightly onto the crumb topping. There’s no wrong way to do this—it’s supposed to look rustic and homey!
Step 6: Bake Until Golden and Bubbly
Place your cast iron skillet in the preheated oven and bake for 40-45 minutes. You’ll know it’s done when the crumb topping is golden brown and you can see the apple filling bubbling around the edges. The smell will be absolutely incredible!
If your topping is browning too quickly but the pie isn’t done yet, loosely tent it with aluminum foil for the last 10-15 minutes.
Step 7: Cool Before Serving (The Hardest Part!)
Remove your skillet apple pie from the oven and let it cool for at least 15-20 minutes before serving. This allows the filling to set up so it’s not runny when you cut into it. I know waiting is torture when it smells this good, but trust me—it’s worth it!
Serve warm with a big scoop of vanilla ice cream. There is no other way!
Expert Tips for Perfect Dutch Apple Pie
Use Granny Smith apples (or mix varieties). Granny Smiths are tart and hold their shape beautifully. You can also mix in some Honeycrisp or Jonagold for extra sweetness if you prefer.
Don’t skip the stovetop filling step. Yes, it’s an extra pan, but pre-cooking your filling ensures it’s never watery or undercooked. Worth it!
Make the filling thick. Your filling should be quite thick before it goes in the pie. It will thin out slightly during baking.
Use cold butter for the crumb topping. Wait, this recipe uses melted butter! If you prefer a different texture, you can use cold cubed butter and cut it in with a pastry cutter for more defined crumbs.
Don’t trim the crust too neatly. The rustic, uneven edge is part of the charm of a skillet pie!
Let it cool before serving. Hot filling = runny slices. Let it cool for 15-20 minutes minimum.
Season your cast iron properly. A well-seasoned cast iron skillet prevents sticking and adds flavor. If your skillet is new or needs seasoning, do that first!
Make-Ahead and Storage Tips
Make-Ahead: You can assemble this entire cast iron Dutch apple pie (filling in crust, topped with crumbs, ready to bake) and refrigerate it covered for up to 24 hours. When ready to bake, let it sit at room temperature for 15 minutes, then bake as directed. You may need to add 5-10 minutes to the baking time.
Storage: Store leftover Dutch apple pie covered in the refrigerator for up to 4 days. The fruit filling needs to stay chilled. Reheat individual slices in the microwave for 30-45 seconds, or reheat the whole pie covered at 350°F for 15-20 minutes.
Freezing: You can freeze this pie before or after baking. Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Dutch Apple Pie Variations
- Apple Cranberry Pie: Add 1 cup fresh or frozen cranberries to the apple filling for a tart, festive twist.
- Caramel Apple Pie: Drizzle caramel sauce over the apples before adding the crumb topping.
- Oat Crumb Topping: Replace 1/2 cup of the flour in the topping with old-fashioned oats for extra texture.
- Maple Pecan Topping: Replace half the sugar in the crumb topping with maple sugar and double the pecans.
- Bourbon Apple Pie: Add 2 tablespoons of bourbon to the apple filling for a grown-up version.
- Mixed Berry Apple Pie: Add 1 cup mixed berries (blackberries, raspberries) to the apples.
What to Serve with Dutch Apple Pie
- Vanilla ice cream – The classic pairing. The cold, creamy ice cream melting into the warm pie is perfection.
- Whipped cream – Freshly whipped with a touch of vanilla and sugar.
- Caramel sauce – Drizzle warm caramel over each slice for extra decadence.
- Sharp cheddar cheese – A traditional pairing! The salty, tangy cheese contrasts beautifully with the sweet pie.
- Bourbon whipped cream – For adults only! Add a tablespoon of bourbon to whipped cream.
Commonly Asked Questions
Of course! I love using cast iron because it makes the bottom crust extra crispy and creates these gorgeous caramelized edges, but a regular 9-inch pie dish works just fine. If you’re using a glass or ceramic pie dish, I’d recommend putting it on the lower rack of your oven so the bottom gets enough heat to cook through properly. The baking time stays the same—just keep an eye on it. Cast iron just has that extra special something, you know?
This used to happen to me all the time until I started pre-cooking my filling! When you just toss raw apples with some cornstarch and throw them in the oven, you’re basically crossing your fingers and hoping they release the right amount of juice. Sometimes they do, sometimes you end up with apple soup. By cooking the filling first on the stovetop, you can actually see and control how thick it gets. Plus, you need to let the pie cool for at least 15-20 minutes after it comes out of the oven. I know that’s torture when it smells amazing, but the filling needs that time to set up. Cut into it too soon and it’ll be runny no matter what you did right!
I’m a Granny Smith girl through and through for pie. They’re tart, which balances out all that sugar, and they hold their shape beautifully instead of turning to mush. But honestly? Use what you like! A lot of people do half Granny Smith and half something sweeter like Honeycrisp or Jonagold. That gives you a nice balance of tart and sweet. Just avoid anything that’s super soft or mealy—you want apples that will stay somewhat firm when baked. Red Delicious are a no-go for pie. Trust me on that one.
You don’t have to, but I’m telling you—it’s a game changer. I made pies for years without pre-cooking and always had issues with watery filling or apples that weren’t quite tender enough. When you cook them first, you’re basically guaranteeing success. The apples soften up perfectly, the juices thicken exactly how you want them, and you can taste it and adjust the seasoning before it ever goes in the oven. It’s an extra pan to wash, sure, but totally worth it for a perfect pie every single time.
You only need some flour, cold butter, ice water, and a little salt. I like this recipe if you are looking for one.
Similar Cast Iron Recipes
If you like dessert recipes that can be made in a cast iron skillet, you will love these:
- Cherry Pie Recipe with Mixed Berries
- Cast Iron-Deep Dish Chocolate Chip Cookie
- Easy Skillet Almond Shortbread Recipe -(Ready in 30 Minutes)
- Strawberry Crumble Recipe
Items you may need
Rubber Spatula
mixing bowls
Whisks
Cast Iron Skillet
Measuring Cups
Skillet Dutch Apple Pie Recipe
- Total Time: 1 hour 30 mins
- Yield: 8–10 1x
Description
This Dutch apple pie recipe baked in a cast iron skillet features tender apples and an irresistible crumb topping—easier than traditional pie!
Ingredients
- 5–6 Medium Granny Smith Apples, peeled and sliced (remove core and cord)
- 1 tbsp. lemon juice
- 4 tbsp. Butter
- 1/4 c. granulated sugar
- 1/2 c. light brown sugar, packed
- 1 tsp. Ground cinnamon
- 1/4 tsp. Ground nutmeg
- 2 tbsp. Cornstarch
- 2 tbsp. Water
- 1 tsp.vanilla extract
- Topping
- 1 c. sugar
- 1/4 tsp. Salt
- 1 c. flour
- 1/4 c. chopped pecans
- 1 tsp. Cinnamon
- 6 tbsp. Butter, melted
- 1 store bought pie crust
Instructions
- In a large saute pan, melt the butter on medium-high heat. Once the butter is melted and begins to bubble, add the apples and allow them to cook for 3-5 minutes. Add the lemon juice and then both sugar and stir to toss. Add the cinnamon and nutmeg and allow to cook for 10 minutes.
- In a small ramekin, mix together the cornstarch and water until dissolved. Once the apples have cooked and begin to soften, add the cornstarch mixture to the apple and sir. The sauce will begin to thicken. Allow to simmer for another 5 minutes. Remove from heat and stir in vanilla extract.
- Preheat oven to 350 Degrees.
- In a medium mixing bowl, add the 1 cup of sugar, salt, flour, chopped pecans, cinnamon, and melted butter. Using a fork mix the ingredients together and large coarse crumbs will begin to appear. Set aside.
- Spray a medium cast iron skillet with baking spray or grease with one tablespoon of butter. Roll out the store bought pie crust onto a lightly floured surface. Roll out an extra ¼ inch each side. Place inside skillet and gently place inside skillet leaving the excess hanging off the skillet.
- Add the apple pie filling on top of the pie crust, sprinkle with the crumb topping, and tuck the excess pie crust alongside the edge of the pie or in any decorative style you like. Place in the oven and bake for 40-45 minutes and the pie will be slightly golden.
- Remove from oven and allow to cool for 15 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 1 hour 15 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
I made this last week and it was literally the most delicious pie I’ve ever tasted in my life.
OH MY GOODNESS! YAAAAY!!!!!
I had friends over last night for dessert. Everyone was blown away with the pie. This was the most delicious apple pie that I have ever had and that is what everyone else said also! Honestly, I was complementing myself! This is a 10 THUMBS UP!
Oh my goodness Joanne! I’m so happy about this. I would love to see pictures next time! Tag me on Instagram at @brownsugarfoodblogger.
I’ve made the same pie recipe for years, which doesn’t cook the apples ahead of time. I like to try new recipes, so I decided on this one. WOW! I’m so glad I did! This is now my go to pie recipe! Delicious!
YAY! I’m so glad Kristine!
Hi I’m new to cooking with cast iron skillets and wanted to know what size is considered medium/what size you used for this recipe (8inch, 10inch)? Thank you!
I would say 9 inch if possible.
Most things I looked up said that a medium skillet is a 12 inch. Do I need to increase the ingredients?
No. For this recipe, I used a 9.5-inch cast-iron skillet.
I think this will be on my Thanksgiving menu! Easy to make both gluten free and vegan. I’m going to make it crustless in ramemins. And maybe won’t wait til Thanksgiving ????
Great!
AAAAAAAHHHHHHmazing! My husband and I devoured this pie and we both agreed this was THE PIE from now on. It’s the topping that does it. My only change, and I do this for my apple pie, is I NEVER use Granny Smith apples. To me, they have no taste and they stay firm which (again it’s my personal preference) is not how I want the apples to be in a pie. I like tender/soft. Trust me when I say using a variety of different apples is the key. The taste is wonderful and the different apples taste so good together. You’ll never use granny Smith again.
SOOOO HAPPY TO HEAR THIS KELLY!
I’m making this pie again Nicole. I’m using a combination of honey crisp, Fuji and Ambrosia apples.
Awesome!
Well this is hard for me to write….. For 40 years I’ve been making the apple pie that my mother made, with just a minor adjustment. It’s a family favorite and expected for holidays……This one is better. Sigh. how am I going to explain this to our children?
Oh wow!!!!!! Don’t worry, it will be our little secret.
Excited to try this pie. If I prep and it put it in the fridge for 24 hours will it still be ok when I’m ready to bake it? Wanted to take it to my husband’s family’s Thanksgiving. Definitely don’t want to get this one wrong…lol
HI Lyn. My apologies for the delayed response. You can prepare and bake the day of. I hope his helps and the pie came out great!
If making this recipe using a homemade crust, would you recommend par-baking the crust? Or does the cast iron skillet insure that it won’t be soggy on the bottom?
Hi Sara. I have made this pie several times and the crust never came out soggy. You don’t have to pre-bake the crust. Hope this helps
I want to make this in a cermic deep dish pie plate. Is the cooking time different or any other changes I should make if I use ceramic?
Hi Trish. No you should be fine.
Love this pie. I read that you don’t like getting your hands/fingers all caked with dough. I learned a long time ago making doggie treats to use no latex, no powder gloves. No fuss, no muss, nothing to wash or scrub off hands, invert as you remove them and toss in garbage. How simple is that? And the best part if you’re on Medicare, you can order oodles of gloves and free shipping on their OTC sites so that baking supply cost is nothing. Bakers Gotta Bake! Cook on….:)
This is perfect! I love cooking in cast iron skillets. I have one without sides, I’m sure there a name for this but I haven’t a clue, that’s my go to for homemade biscuits. I also have a recipe from my great-grandmother for a fresh apple cake baked in a cast iron skillet, with the sides of course. Something about cast iron makes everything taste better. It adds that ’just like grandma used to make’ touch. And that kind of nostalgia is delicious.
Thank you for sharing Alex!
I have made this several times for the past two years and it’s incredible every single time. Thank you so much for this recipe.