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Cast Iron Apple Pie

February 18, 2015
Cast Iron Apple Pie Baked

Apple Pie!  I really should make more of them throughout the year, but sadly I usually only make 2 or so. That’s a shame, apples are already so tasty, plus buttery crust and cinnamon? Yes please! The cast iron not only adds a bit of nostalgia (+ dose of iron) but also make the recipe less fussy and easier to complete.

This apple pie is easier than apple crisp even, I swear.  It has the ease of a crisp with the dumping of the ingredients in one pot but the buttery crust reward of a pie since you plop a ready-made pie crust on top.  You can add a streusel topping if desired too.  Om nom nom.

So are you ready for an easy pie?



  • 5 Pie apples: Braeburn, Golden Delicious, or Granny Smith – peeled, cored, wedged and cubed
  • ½ cup white sugar
  • ½ cup brown sugar
  • ¼ cup AP flour
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 5 tablespoons salted butter
  • 1 ready-made pie crust (not the kind already in a pan!)


Streusel Topping

  • 1 tablespoon salted butter
  • ¼ cup brown sugar
  • 2 tablespoons AP flour

Cut Up Apples

Peel, core, and wedge your apples. Cut each wedge into three equal pieces.  Melt butter in the bottom of a 10 inch cast iron skillet with high sides (chicken fryer) or a 12 inch skillet.  Toss in apples as they are cut.

Cooking Apples

Dump sugars, salt, and spices on top of apples and turn to coat.  Let cook for 15 minutes on medium heat. You will have a nice collection of juices in the bottom. Don’t worry! Add your quarter cup of flour and stir.  Place the crust on top and up the sides of the pan as necessary to fit.  Cut four steam vents in the top of the crust.

Cast Iron Apple Pie Steam Slits

Bake at 425 degrees for 30 minutes or until crust is beginning to brown if adding streusel – if going without, bake 40 minutes total.

If you wish to include streusel, now is the time. Melt the tablespoon of butter in a small bowl. Combine flour and brown sugar until all the butter is incorporated.  Spread over the top of the crust and bake for 10 more minutes.

Cast Iron Apple Pie streusel topping

Remove from oven and let set.  The best apple pie is served slightly above room temperature but not hot.  It tastes the best at that temp (like how cheese has more flavor at room temp rather than fridge temp) and holds together the best.  If you’re like me thought you like ice cream on top of your pie and you want it to melt.  You still need to let the pie set up! Seriously, it’s worth it.  If it’s not pie shaped when you serve it then you just made cobbler, and poorly!  Cool the pie for 30 minutes.  Microwave the pie slice and THEN add the ice cream, it will melt.

Cast Iron Apple Pie Baked

2 Comments leave one →
  1. February 18, 2015 3:49 PM

    I love apple pies cooked in cast iron! Lo fe that you added the streusel topping!

  2. April 6, 2015 9:33 AM

    Looks delish!

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