Skillet Apple Pie with Double Crust

This skillet apple pie bakes deep in a cast iron pan so you get tall slices with a crisp, golden crust and a warm cinnamon-apple filling. It’s the kind of dessert that makes a regular weeknight feel like a holiday.

The apples cook down into a dark, buttery caramel on the stovetop before you even slide the pie into the oven. That step gives the filling a rich, almost toffee-like sweetness without turning the fruit into mush.

Why This Skillet Pie Works

The cast iron skillet holds heat so evenly that the bottom crust browns and stays crisp, no soggy bottom in sight. Because the pan is deep, the apple layer is generous, and every forkful has a good ratio of flaky pastry to fruit.

I reach for this recipe when I want a classic apple pie but without fussing with a pie dish. The skillet goes straight from the stove to the oven, and the whole thing feels a little more rustic and a lot more satisfying.

Ingredients

• 2 pie crusts, chilled: homemade or store-bought, enough for a top and bottom crust
• 3 lbs apples: a mix of Granny Smith and Honeycrisp for balanced tartness and sweetness
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 tbsp lemon juice: keeps the apples from browning and brightens the filling
• 3 tbsp cornstarch: thickens the juices without turning the filling cloudy
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp kosher salt
• 2 tbsp unsalted butter: for cooking the apples
• 1 large egg, beaten with 1 tbsp water: for the egg wash

Variations / Substitutions

• All Granny Smith apples: if you like a sharper pie, use all tart apples and add an extra tablespoon of brown sugar.
• Maple instead of brown sugar: swap the brown sugar for 1/3 cup maple syrup, then simmer the apples a few minutes longer to cook off extra liquid.
• Add cardamom or allspice: stir in 1/4 teaspoon of either spice with the cinnamon for a warmer, more aromatic filling.
• Gluten-free crust: use your favorite gluten-free pie dough, and the skillet method works the same.
• Crumble topping: skip the top crust and cover the filling with a simple brown sugar and oat crumble before baking.

If you enjoy this, you might also like my Salted Caramel Apple Galette.

How to Make Skillet Apple Pie

Step 1: Sauté the Apples

Melt the 2 tablespoons of butter in a 10-inch cast iron skillet over medium heat. Add all the apples, the 1/2 cup brown sugar, 1/4 cup granulated sugar, lemon juice, cinnamon, nutmeg, and salt. Cook, stirring often, for about 8 to 10 minutes, until the apples soften slightly and release some juice.

You will see the sugars melt and turn into a glossy, bubbling sauce around the apples. The fruit should still hold its shape, not break down into sauce.

Step 2: Thicken the Filling

Stir the 3 tablespoons of cornstarch into a small bowl with 2 tablespoons of cold water until smooth. Pour this slurry into the skillet with the apples and stir constantly for 1 to 2 minutes, just until the liquid thickens into a syrupy caramel that coats the back of a spoon.

The sauce will go from thin and watery to a thick, dark caramel that clings to the apples. Take the skillet off the heat and let the filling cool slightly while you prepare the crust, so it does not melt the dough.

Step 3: Assemble the Bottom Crust

Roll one chilled pie crust into a 13-inch circle on a lightly floured surface. Drape it into the same skillet over the cooled apples, pressing it gently against the bottom and up the sides, letting the excess hang over the edge. Spoon the apple mixture evenly over the crust, and pour any remaining thickened juices on top.

The dough will start to soften from the warmth of the skillet, so work quickly. You want a little overhang to seal with the top crust later.

Step 4: Top with Second Crust

Roll the second pie crust into a 12-inch circle and lay it over the apples. Fold the overhanging bottom crust over the top edge and crimp the two together to seal. Cut four 2-inch slits in the center of the top crust to let steam escape during baking. Brush the surface with the egg wash.

The crust will look pale and raw at this stage. The egg wash gives it a golden sheen and helps the flaky layers crisp in the oven.

Step 5: Bake the Pie

Heat the oven to 400°F (200°C) and slide the skillet onto the center rack. Bake for 30 minutes, then lower the oven to 375°F (190°C) and bake another 20 to 25 minutes, until the top crust is deeply golden and the juices are bubbling thickly through the vents.

If the crust browns too fast before the filling bubbles, tent the pie loosely with foil and keep baking. The bubbling you see through the slits is your sign that the filling has set.

Step 6: Slice and Serve Warm

Let the pie cool in the skillet for at least 1 hour so the filling can firm up. Run a knife around the edge to loosen any stuck-on caramel, then cut into thick wedges and serve directly from the skillet.

The filling will still be warm enough to soften a scoop of vanilla ice cream, and the crust will crackle when you slice into it.

A Few Tips for the Best Skillet Pie

• A 10-inch cast iron skillet is ideal for even browning. If you use a smaller pan, your apple layer will be deeper and may need a few extra minutes of baking.
• If your store-bought pie crust cracks when you unroll it, let it sit at room temperature for 5 minutes first. You can patch small tears by pressing the dough back together.
• Place a foil-lined baking sheet on the rack below the skillet to catch any buttery drips that may bubble over during baking.
• For the neatest slices, use a sharp, serrated knife and wipe it clean between cuts. The filling stays soft, so a dull knife will drag and tear the crust.

Storing Leftover Pie

• Refrigerate: Cover cooled pie tightly with foil or plastic wrap and refrigerate for up to 4 days.
• Reheating: Warm individual slices in a 350°F oven for 10 minutes, or microwave for 30 seconds for a quick fix. The oven will bring back some of the crust’s crispness.

Frequently Asked Questions

Why do I need to cook the apples on the stovetop first?

Pre-cooking softens the apples slightly and releases some liquid so they don’t shrink during baking. Without this step, the fruit can collapse and leave a big hollow under the top crust.

My top crust is browning too fast. What can I do?

Tent the pie loosely with foil during the last 15 minutes of baking. This protects the crust while the filling finishes setting.

Can I use a non-stick skillet instead of cast iron?

A heavy non-stick or stainless-steel skillet will work in a pinch, but cast iron gives you the best deeply browned bottom crust because it holds heat so steadily.

Skillet Apple Pie Recipe

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings: 8 servings

Calories: 385

Ingredients Method Notes

Ingredients

  

• 2 pie crusts, chilled
• 3 lbs apples, mixed tart and sweet
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 tbsp lemon juice
• 3 tbsp cornstarch
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp kosher salt
• 2 tbsp unsalted butter
• 1 large egg, beaten with 1 tbsp water

Method

 

1. Melt butter in a 10-inch cast iron skillet over medium heat. Add apples, both sugars, lemon juice, cinnamon, nutmeg, and salt. Cook 8 to 10 minutes until softened.
2. Stir cornstarch with 2 tbsp cold water until smooth, then pour into the skillet. Stir 1 to 2 minutes until the filling thickens. Remove from heat.
3. Roll one pie crust to 13 inches and fit into the skillet over the apples. Spoon the apple mixture evenly on top, along with any juices.
4. Roll the second crust to 12 inches, place over the filling, fold the bottom overhang up, and crimp to seal. Cut four steam vents and brush with egg wash.
5. Bake at 400°F for 30 minutes, then reduce to 375°F and bake 20 to 25 minutes more, until deep golden and bubbling.
6. Cool at least 1 hour, then slice and serve warm.

Notes

The 1-hour rest is important for the filling to set, so it won’t run when you slice. If you prefer a slightly warm pie, you can serve it after about 30 minutes, but expect some juices to escape.