Description
A buttery skillet dessert with tender Granny Smith apples, cinnamon sugar, and two flaky pie crusts.
This Skillet Apple Pie with Cinnamon Sugar has a lovely caramelized bottom, a soft apple filling, and a golden top crust that makes it hard to wait until dessert time. Serve it warm with a generous scoop of vanilla ice cream, because honestly, that’s when this pie really shines.
Ingredients
Units
Scale
- 1/2 cup (1 stick) butter
- 1 cup brown sugar
- 1 cup white sugar
- 2 tsp ground cinnamon
- 4 to 6 Granny Smith apples, depending on size
- 2 ready-made pie crusts
- Vanilla ice cream, for serving (optional)
Instructions
- Preheat your oven to 350⁰F (175⁰C). Place the 1/2 cup butter in a 10 1/2 inch cast iron skillet and put it in the oven while it heats. Keep an eye on it so the butter melts without browning too much.
- Carefully remove the hot skillet from the oven. Stir 1 cup brown sugar into the melted butter until well combined, spreading the mixture evenly over the bottom of the skillet.
- Lay one pie crust over the butter and brown sugar mixture. Gently press it across the bottom and up the sides of the skillet, taking care not to leave gaps.
- Peel, core, and slice 4 to 6 Granny Smith apples into slices about 1/2 inch thick. If your apples are small, use 6; if they’re large, 4 should do. In a bowl, mix 1 cup white sugar with 2 tsp ground cinnamon first, then toss the apple slices in the mixture until they’re well coated.
- Arrange the cinnamon sugar apples evenly over the bottom crust. Scrape in any remaining cinnamon sugar from the bowl, too. The apples will soften as they bake, so don’t worry if the filling looks generously piled.
- Place the second pie crust over the apples. Gently tuck and press its edges down the sides to meet the bottom crust. Seal the edges as best you can, and cut several slits in the top crust to let steam escape.
- Bake for 45 to 50 minutes, until the top crust is golden brown and the filling is bubbling through the slits. If the crust needs a little more colour, give it another 5 minutes, checking regularly so it doesn’t burn.
- Let the pie rest for at least 15 to 20 minutes before serving. The sugar mixture will be extremely hot straight from the oven, and resting gives the filling a chance to settle. Serve warm with vanilla ice cream.
Notes
Prepared, tried, and tested by Mona
