Enjoy this delicious rustic Skillet Dutch Apple Pie Recipe as it is a perfect dessert for the Fall.
Yes you can bake a pie in skillet. Yes this Skillet Dutch Apple Pie Recipe is as good as it looks.
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. I mean, putting my hands in dough or meat isn’t my favorite step in any recipe. I just don’t enjoy the feeling of my hands being caked with…stuff and it takes forever to get that “stuff” off of your hands and out of your nails. Although this isn’t my favorite step, I love making pies. It is very nostalgic for me. I think of my grandparents, particularly my grandmothers, and how they must’ve prepared for their meals by using their hands. They didn’t have a lot of the cool gadgets and appliances that we do now a days. I guess I should stop acting spoiled and get my hands dirty.
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About this Dutch Apple Pie Recipe
There are any ways people make their pies. When it comes to the filling, I’ve seen pies where the fruit is placed in the pie dish and it thickens on its own. However, I prefer to make my apple pie filling first and then transfer it to the pie dish. I guess you can say I like the insurance of knowing the fruit filling is made to the thickness that I want it.
To make my apple pie filling, I simply cook my apples in some butter, 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. I have read some blogs and articles where avid bakers swear against using cornstarch. To that, I say to each its own. Absolutely, I have made pies before without the use of cornstarch and the problem with it for me is filling doesn’t get thick enough, for me. So, I use a little cornstarch for the reassurance.
- 5-6 Medium Granny Smith Apples, peeled and sliced (remove core and cord)
- 4 tbsp. Butter
- ¼ c. granulated sugar
- ½ c. light brown sugar, packed
- 1 tsp. Ground cinnamon
- ¼ tsp. Ground nutmeg
- 2 tbsp. Cornstarch
- 2 tbsp. Water
- 1 tsp.vanilla extract
- Topping
- 1 c. sugar
- ¼ tsp. Salt
- 1 c. flour
- ¼ c. chopped pecans
- 1 tsp. Cinnamon
- 6 tbsp. Butter, melted
- 1 store bought pie crust
- 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 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 would 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.
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