Enjoy this delicious rustic Skillet Dutch Apple Pie Recipe, as it is a perfect dessert for the Fall. This Cast Iron Dutch Apple Pie is filled with tart apples layered on top of a buttery and flaky pie crust sprinkled with a crunchy crumb topping.
Here is the funny thing about me and baking pies, I love them, but there is a part of me that doesn’t like to get my hands dirty. Putting my hands in dough or meat isn’t my favorite step in any recipe. I don’t enjoy the feeling of my hands being caked with…stuff, and it takes forever to get that “stuff” off my hands and out of your nails. Although this isn’t my favorite step, I love making pies. It is very nostalgic for me.
How to make this Dutch Apple Pie Recipe
There are many ways people make their pies. When it comes to the filling, I’ve seen pies where the fruit is placed in the pie dish, thickening on its own. However, I prefer making my apple pie filling and transferring it to the pie dish. I guess you can say I like the insurance of knowing the fruit filling is made to the thickness I want.
- To make my apple pie filling, I cook my apples in butter and add a little granulated sugar and light brown sugar to help the apples thicken.
- I add some cinnamon and nutmeg for flavor.
- Lastly, I do add some cornstarch to help it thicken.
The best part of this cast-iron Dutch Apple Pie is the crumble. It is soft and crispy, the way it is supposed to be. As the crumble topping bakes, the topping turns golden brown, and it’s amazing! For the crust, I used a store-bought pie crust. However, you can use your pie crust recipe. I like this pie crust recipe if I am making it from scratch. After baking the pie, it is an absolute must to serve it with vanilla ice cream! There is no other way!
Commonly Asked Questions
Yes. I would put the pie in the refrigerator in between servings because of the fruit. If you keep the pie out at room temperature, it could quickly turn moldy, and/or the apples could taste rancid.
Yes. You can put the cast iron dutch apple pie together, cover it with plastic wrap, and keep it refrigerated until you’re ready to bake.
This could be because there is too much liquid in the filling or not enough cornstarch to help thicken the liquid. Also, your oven may not be hot enough to where the apples aren’t cooking through.
Yes! You can use just about any apple you want. I think Honeycrisp would be a good choice because of its sweetness. Although, I do not recommend Washington Apples or other apples with a smushy texture and where the apple flavor is a bit bland. I recommend adding some slices of Granny Smith to have a variety of apples in your pie.
You only need some flour, cold butter, ice water, and a little salt. I like this recipe if you are looking for one.
Similar Recipes
If you like this easy apple pie recipe, then you will like the ones below:
- Cherry Pie Recipe with Mixed Berries
- Deep Dish Apple Pie
- Easy Apple Crisp Recipe
- 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
A cast-iron Dutch apple pie is a great way to end any meal. The delicious simple crust and succulent filling make this recipe one to enjoy.
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.