This three-layer, cast iron apple pie is a Southern favorite!
This is such an outstanding recipe, thanks so much to the cook who shared it. Over the past 45 years I have probably made hundreds of apple pies but this one is just a treat! I made it as written. The process and the iron Skillet is the key to the finished product being so good. I like cooking with Iron cookware so I was delighted to find this recipe. You may want to adjust the amount of white sugar you put on the apples between the layers. I cut it in half because I just know how we like things. It is super sweet no matter how much you put between the layers because of the butter and brown sugar on the bottom. Just adjust to your own families taste but do make it. It is a wonderful pie.
Read MoreI had problems with this recipe. For starters, the bottom crust on mine welded itself to the bottom of the cast iron (all of my cast iron is seasoned VERY well!). Also, the middle layer of crust did not cook all the way through and turned out mushy. Lastly, this recipe could have used more apples easily. In all fairness, I will say that the flavor of the apple filling was incredible! To those considering this recipe, I would make the following changes just based upon my experience: when melting the butter and topping with the brown sugar, do this cooktop and not in the oven. When you lay down the bottom crust, push down well. Otherwise, just omit the brown sugar. Lastly, I would prepare the filling with the seasonings and refrigerate overnight.
Read MoreThis is such an outstanding recipe, thanks so much to the cook who shared it. Over the past 45 years I have probably made hundreds of apple pies but this one is just a treat! I made it as written. The process and the iron Skillet is the key to the finished product being so good. I like cooking with Iron cookware so I was delighted to find this recipe. You may want to adjust the amount of white sugar you put on the apples between the layers. I cut it in half because I just know how we like things. It is super sweet no matter how much you put between the layers because of the butter and brown sugar on the bottom. Just adjust to your own families taste but do make it. It is a wonderful pie.
For the life of me I cant understand why someone would rate a recipe and go on to say they havent made it yet. That defeats the entire purpose of the system. However, I DID actually make this apple pie exactly as written and it was fabulous! I wouldnt change a thing. Thank you!
OMG...didn't think this would be good since there is no flour to thicken but it's totally awesome. Might spray the skillet with nonstick spray before melting butter. bottom crust sticks really bad unless you serve it hot.
Awesome pie! I took it to a construction day out at my cousin's place and the guys just gobbled it up! I cut the sugar back (3/4 c. brown sugar on the bottom, and a scant 1/2 c. for the filling). I also tossed my filling together rather than just sprinkling the sugar on top. In the filling I added 2 T. flour and a sprinkle of nutmeg. I was unable to serve this right away since I was taking out to the guys, so my pan was one sticky caked-on rock-hard mess! To clean the cast iron, fill 3/4 with water, add a couple of squirts of DISHWASHER soap (not dish soap), and boil on the stove for 10-20 min. Turn off and let sit overnight. The gunk will slide right off the pan in the morning.
Super Easy to make and the taste is just Heaven. I have a really good Apple Pie recipe and I really did not want to try this because my other recipe is so good I did not feel the need to change it. Curiousty got the best of me after reading all the reviews and I figured why not?!?! Well needless to say my son claims this apple pie is 10 times better than my usual apple pie...I did not even think it was possible to top my old recipe. My husband was speechless after he tried it and later admitted it was the best pie he had ever tasted. I finally gave in and tasted it myself and only one word can describe this....WOW!!!! I will definetly be making this again. Thanks for posting. Word to the wise. DON'T CHANGE A THING! It's PERFECT as is :-)
I had problems with this recipe. For starters, the bottom crust on mine welded itself to the bottom of the cast iron (all of my cast iron is seasoned VERY well!). Also, the middle layer of crust did not cook all the way through and turned out mushy. Lastly, this recipe could have used more apples easily. In all fairness, I will say that the flavor of the apple filling was incredible! To those considering this recipe, I would make the following changes just based upon my experience: when melting the butter and topping with the brown sugar, do this cooktop and not in the oven. When you lay down the bottom crust, push down well. Otherwise, just omit the brown sugar. Lastly, I would prepare the filling with the seasonings and refrigerate overnight.
I have made this twice since finding it a month ago!! To it makes it easier… mix the sugar spice(they make an “apple pie” spice that is excellent)and add ½ cup flour. Coat the apple slices in this before starting to layer your pie. The first time I made this I used the recommended amount of spice and brown sugar, the second time I cut the brown sugar in half and doubled the spice, it was much better not syrupy, which my family prefers. I also doubled the recipe using 4 crusts and turned this into a cobbler, of course you have to double the baking time as well! EASY and is the best apple pie ever! Thanks TL Dixon, I love it! I took photos if you want to see the process on my facebook page. http://www.facebook.com/KatrinaRadia?v=photos&sb=4#!/photo.php?pid=30715263&id=1120429019
2017 edit: This is still my go-to apple pie! It's demanded every Thanksgiving. I actually didn't bring it one year and there were some bummed relatives. Oops. Currently I use the double pie crust from King Arthur as that's my go-to baking site, and I triple the recipe to make two pies. The French Pastry Pie Crust I mentioned, and have used many times, is very tasty but difficult to roll out. Original 2011 review: Oh wow this was amazing...best apple pie I have ever had! But how could it not be, with melted butter and brown sugar at the bottom! Also, since no one says it anywhere but I guess it's obvious, use a 9 inch skillet. I think I used almost six apples, too. Make sure you REALLY fill it as apples cook down quite a bit. I used the French Pastry Pie Crust from this site for the crust (that is the BEST crust!!)
Absolutely the best apple pie my family and I have ever had. The only changes made were, we made our own crust, used 100% whole wheat flour, and used unrefined turbinado sugar in place of the white. I rolled the crusts out very thin. This worked perfectly. Baked the pie 45 minutes, then turned off the oven and let it sit in there while we had our dinner. What a rich delight that pie was! Thank you so much, T. L., for a recipe that thrilled the whole family! We just loved it!!
This is just so good and pretty easy to make. I followed directions as printed and it turned out great. i added a photo for users to see. Thanks for a great recipe!! Family loves it!!
OMG! This came out wonderfully....I made the crust fron scratch(hello Jiffy)the sliced apples were tossed with the sugar and cinnamon so they were totally coated. Very important not to overcook it and the top sparkles like sunshine hitting snow. Tiny chunks of butter on top more like 3TBLS
Wow! I'd give it 5 more stars if I could. This pie is out of this world! I followed the recipe to a "T". It turned out beautifully! My husband raved about it again this morning! Thank you for sharing such an easy pie recipe!
I have not tried this but I am a grandma with 11 iron skillets so can't wait to try this out! I will let you know how it turns out, real soon!
I sending this review from a man's perspective. My in-college daughter and I made this together. It was excellent! The recipe was easy to read and easy to follow. No unusual (have to shop around for and will only use once per year) ingredients. Two suggestions: add another 2 apples and less sugar. Other than that, to repeat, it was excellent. BPM & PHM
I made a few tweaks and it came out amazing. I used a 12" iron skillet. I did the full stick of butter in the bottom which was probably not necessary and next time I would use half. I also did just half a cup of brown sugar which was PLENTY. I didn't quite get how this melted puddle of butter and brown sugar was gonna work underneath the pie crust, but it didn't stick and baked a delicious sticky buttery layer onto the bottom. Most of the brown sugar stayed stuck in the pan after the pie was gone. I only used 2 crusts and skipped the middle layer because I was already running out of room for the apples. I think this recipe calls for way too many apples and I had a lot of extra, but it may be designed for a bigger skillet. My apples were bulging out of the top but baked down nicely. It really impressed at thanksgiving and was devoured before the pumpkin pie was even touched. DEFINITELY brush the top crust with egg whites and then sprinkle with sugar, it makes it beautiful!
A recipe as perfect as they come. Some other posters have said it could use less sugar and I agree that it would be delicious even with considerably less, but it's delectable with them too. I'd never even thought of making apple pie in a skillet before I moved to Korea, but suddenly I was confronted with the fact that you can't find pie pans in this country, so this recipe was a godsend on Thanksgiving. Thank you so much from both me and my little expat community! We all enjoyed it very much!
My family love it...I do not do 3 pie crusts I only use 2 and cut the butter to 1/4 a cup and 1/2 cup brown sugar...I skipped the 1/4 cup white sugar on top and the dotted butter just sprinkle some sugar on the top crust. I also add 1/4 tsp nutmeg with the cinn.... I use the basic of the recipe for peach pies too only I add 1/4 cup tapioca to the peaches to make them less runny...using fresh peaches ...it's requested all the time
I had only made apple pie once, I don't make pies...not my favorite. I have made this one at least 6 times. So easy, soooooooo good. Sometimes I add carmel candy in the layers. Sometimes I use a skillet, sometimes a pan. And I usually mix all of the apples with all of the sugar and cinnamon. My son wants me to try it with peaches...hmmmmmm.
I have to rate this even though I haven't made it because I do a rhubarb pie that is done very much like this. All the ingredients make it so good and a dip of vanilla ice cream is just the thing to top it.
Wow-this was so good. Probably the best apple pie I ever had. I only bought one package of pie crust as I didn't realize I would need 3, but it worked just fine without the middle one. One other thing I did different was I added a little nutmeg. This was the best!! Thanks for such a great recipe.
This was so yummy! As another reviewer suggested, I did cut the brown sugar and butter in half, doubled the spices and premixed with sugar and 1/2 cup flour. This step makes it so simple to prep the apples. I think my favorite part of the dish was the "caramelly" treat found at the bottom of each bite! Delicious!!
Oh my goodness! This was amazing! My whole family LOVED it! I followed the recipe exactly and it turned out so delicious! I will definitely be making this again. :)
This is the best apple pie I have ever tasted! It was extremely easy to make and had basic ingredients. Didn't change anything. My family loved it.
I would however add a little freshly ground nutmeg. I wasn't crazy about the middle crust as It is unbrowned crust.
This is the first pie I have ever made and it was fantastic. Make it as directed, bake it for 45 minutes and turn off the oven. Leave the pie in for another 15 minutes and it will rock your world! Serving it with vanilla ice cream is simply one of life's simple pleasures.
This was AWESOME!!! I made this Skillet Apple Pie for desert lastnight, I was a little leary of the size because there is only my husband and myself and we really don't eat much in the way of deserts. But boy am I glad I went ahead and made it because it was so good and NOW we have left overs!!! I think it is probably the best and easiest apple pie I have made in our 42 years of marrage. Thank you for sharring!
Absolutely the best apple pie I have ever tasted! This was the first recipe prepared in my new iron skillet. It was absolutely beautiful and tasted even better than it looked.
Great pie, everybody loved it! I made it for Thanksgiving and sprayed the skillet with veg spray. After baking it, the pie got cool but I stuck it in my very warm oven 350 degrees until we finished eating (15 minutes). The pie came out of the pan without any problems. I took the rest of the leftover pie and stored it. With alot of soapy water, I boiled the water in the skillet, scrapping bits with a spatchula (spelling). Great! This pie is so yummy--a new holiday tradition is born!
This pie was hands down, the best we've ever had but these were my revisions: I didn't bother with the third (middle) crust, I melted the butter in a 12" iron skillet, put down the crust, THEN the brown sugar, I cut back on the white sugar, tossed the apple slices (I used 6 Granny Smith) with a few squirts of lemon juice, sugar & spices before putting them in the crust, then the top crust where I put 1/2 stick of butter & a little more sugar, then baked it for 1 hour @ 350. I let it sit in the turned-off oven while eating dinner. YUM YUM YUM....BEST Apple Pie EVER!!!
This was the best apple pie I ever made. I would not ever go back to apple pie in a pie dish. I did make a few changes to it. I added maybe 1 to 2 tsp of lemon juice to the apples while cutting them so they won't turn brown. I can't really say the exact amount because I did not measure. I just sprinkled a little bit of lemon juice to each apple after I cut it up. I also added 1/4 cup of flour to the apples as well as an 1/8 tsp of nutmeg. I did coat the apples in the sugar and spices before I put it in the skillet. It helps to get the apples well coated and it's easier. You will not regret making this apple pie. Enjoy!
I normally don’t bother writing reviews but I had to. This is the best Apple Pie I have ever tasted! I did add a little nutmeg and flour to the filling...but it may have not even been needed. I told my husband that it was “slap your mama” good-the best apple pie that I had ever tasted. He didn’t believe me and tried a piece. He now wants me to make it for Thanksgiving with the in-laws. He’s calling them right now to brag! Lol
very good and EZ to make I added pecans on top next time I'm going to cut the brown sugar and butter on the bottom that was a lil'sweet for me other then that GREAT it was gone in oneday.
Fantastic! The only thing I changed (by accident) was a few more little cubes of butter on the top. Awesome Treat!
I made this pie, and I’m sure glad I did! It is scrumptious! I followed the recipe exactly as written with one small exception. I pre-baked the middle pie crust for seven minutes, then cooled it a bit before placing it between the Apple layers. I had read many previous reviews stating the middle crust was mushy, which is understandable given the moisture from the apples. The pre-baked crust held together perfectly and was not mushy. I will definitely make this again!
This is a great recipe. I used the Basic Flaky Pie Crust recipe instead of refrigerated pie crust and it was perfect!
I was skeptical as I was putting it together but it was delicious! I didn't have anough brown sugar on hand so had to substitute 1C white sugar mixed with 1 1/2tbls molasses. Next time I will premix the sugar and cinnamon that goes in the middle layers to be sure its an even distribution. Overall, it was super easy to make and came out perfect. Even my brother wanted a piece to take home and he's not a big dessert fan.
I made this apple pie as the dessert to a Halloween dinner I put on for a few friends. It was PERFECT! Honestly, I'm not a huge apple pie fan, I hate soggy pastry and normally find apple to be lackluster and uninteresting. However, I wanted to do something with seasonal flavor, and this was delicious. I made a couple adjustments that I would recommend- I added clove, nutmeg, and ground ginger to taste to the sugar & apple mixture. I would recommend around 1/2 tsp of clove and nutmeg, and just a tiny pinch of ginger. I also would suggest using brown sugar for sprinkling on the top of the pie instead of white sugar as the recipe suggests. The white sugar didn't caramelize as well as I would have liked it to. That being said, this is pretty much as easy as dessert gets, and it does not disappoint. Tonight I'm making it with some added blackberries and raspberries, I'll update if it works out!
This pie, as the recipe was written, in my opinion is WAY TOO SWEET!! I'm still on the fence regarding the layer of pie crust in the middle since it just kind of turned to mush and was more like a dumpling filling, BUT the flavor was very good and I loved the idea of making it in the cast iron pan. I will make this again BUT I will cut the sugar in half and the butter that you put in the pan to start off with to 1/4 cup instead of 1/2 cup because I think that was overkill.
This is the BEST apple pie recipe I've ever used. I made it twice in 24 hours! You must slice and serve while warm because the brown sugar bottom will harden as it cools. To eat at a later time, put the skillet on the stove for a few minutes and slice. Thank you for sharing this recipe!
Added juice of 1 lemon, 1tsp allspice, and 1/2 cup walnuts. Made it thankgiving eve for next day. But It didn't make it as it looked so good we ate it at 10pm. Great pie. Next time I will add cranberries.
This apple pie was amazing!!! I never knew it could be so easy to make at home! I followed everything except cut down a little on the white sugar between layers. Next time I may use cane sugar instead of white. I would also spray skillet first also, it sticks pretty bad after cooled. Topped with vanilla ice cream it's amazing!! My husband agreed! Will be making for Thanksgiving! :-D
This is a great skillet apple pie recipe, and I've been using this for years!! It uses a LOT of sugar, though, and I tend to reduce it greatly. I also mix the spices and sugar with the apples before adding to the pie.
Great pie! Everyone loved it. I mixed all the apples together with the sugar cinnamon before putting them in the pie. Didn’t use as much brown sugar in pan bottom maybe 1/3 cup. Also sprayed bottom of my cast iron with baking spray first.
My mom used to make a mean apple cobbler that everyone loved. She did not use a recipe, and she made her crust from scratch. I never thought I could get anything close to her apple cobbler. I read this recipe, and said to myself, “this sounds good—almost like Mom's. Well, it is delicious! I rate it 5 even though I used store bought crust. Like others, I reduced the amount of sugar. Next time I’ll reduce it even more because I like a little tartness to the apples. Good job to whoever wrote the recipe!
YUMMY! YUMMY! Since I don't have a cast iron skillet I made this in stoneware csserole dish, which worked just fine. Other changes I made was to use Honey Crisp apples and homemade pie crust from scratch. Topped with vanilla ice cream and this proved to be a perfect recipe!!
Came out yummy!!!! I used a mixture of Cortland and Granny Smith apples. I made it the night before for a party at work. Next time I will add more apples since it went down a bit after resting overnight. Taste and texture was perfect!
We found this pie too sweet. Brown sugar/butter tasted burned by the time pie was cooked
Amazing recipe!, but needs some tweaks. Like others said it could use a few more apples. But above all, the amount of sugar suggested for sprinkling on the top crust is WAY too much. 1/4 cup or less at best is just fine. Made this for a rustic cabin weekend, perfect with vanilla ice cream! Comes together easily with pre-made crusts - Making it again for another cabin trip this weekend!
I must tell truth, I was really lazy and used store bought crust and canned pie filling. I also cut the brown sugar in half and used a 9 inch skillet. I was worried because the bottom crust kept sliding down the side of the pan, but it came out fine and both my husband and I loved it!
WOW, probably the best apple pie you will ever have. I followed the recipe to a tee and it turned out perfect. My only mistake was thinking that my wife and I could eat it all which was a big mistake. This was a huge pie and one I should have saved until when we had company . The crust was to die for but better than that was the flavor or the cooked apples. I'm wondering now if I can find a way to make it in a smaller cast iron pan because we would both like to do this again. It's best to eat this pie all at one sitting because once the bottom of the pie cools it has a tendency to harden and is a bit difficult to get out of the pan. Just can't tell you how darn good this thing was. Harrison D.
I've made this pie 3 times and only once did I not have vanilla ice cream to go with it. It is the best pie I have ever eaten! It's easy, tasty, and delicious. Was made as written.
This is a great and easy recipe! I am a novice to cooking in a cast iron skillet, and I found the recipe to be very easy to follow. Next time I will cut my apples into thicker slices, as mine were complete mush by the time the crust was golden. I will also use a little more brown sugar and less white sugar. Overall, I definitely recommend!
I did like the taste. But I found the bottom to be very soggy. And with the amount of butter that was melted in the pan I really don't see how the pie bottom could not be anything but soggy. Instead of white sugar I used a much smaller amount of Truvia. I found the pie to be sweet enough for me. I also put apples in the bottom and cherry on top.
I have made this recipe twice and both were delicious. I made 3 minor changes. I used 4 large Granny Smith apples. There was no way I could get all those apples and 3 pie crusts in an iron skillet so I used my cast iron Dutch oven. I followed the recipe as written except I added more cinnamon. It was heavenly and it didn't overflow into my oven. Others said that theirs got rock hard after it cooled. Mine didn't - probably because I had more apples, thus more juice. It was just perfect in every way except for the calories. This recipe will work for fresh pears or a pear and apple mix. A real husband pleaser.
This came out perfect and SO delicious! I only used 1/3 cup of sugar between each layer, instead of the 1/2 cup. Other recommendation is when you melt the butter and add the brown sugar, allow enough time and heat for sugar to completely dissolve/melt/caramelize — before adding first layer of the pie crust.
This is by far my most favorite recipe for apple pie ever. I have learned that you should use Light Brown sugar rather than Dark Brown sugar. The dark brown is heavier tasting. If you don't want the pie to stick to the bottom of the skillet, take it out before it cools. I don't measure my sugar, I just pour it all in a bowl together. A mandolin helps tremendously to slice your apples thin and evenly. My friends LOVE when I make this pie, which is often because it is AMAZING!
5 stars for the brilliant idea to make pie in a cast iron skillet! I'm content with skipping the middle crust and using Trader Joe's pie crusts that fit my 12" skillet perfectly. After you've enjoyed this delicious apple pie, try other fillings and serve this no-fuss, homey dessert anytime.
Made this today following directions except that I did add a little allspice with the cinnamon; otherwise exactly like the recipe. Must admit I was a little skeptical about that middle crust getting done but it was absolutely delicious and that crust was done! My granddaughter came in just as it came out of the oven and she gave it an A+. Will definitely keep it in my recipe file and have no doubt I will make it many more times!!
I've made this recipe several times and each time everyone loves it. Delicious!!!
I got this recipe from my mom years ago and it's the only apple pie I like. My mom's recipe does not call for the third pie shell which may explain why hers is slightly soupy, however wonderfully tasty.
Wow! this pie is delicious and I'm not a traditional apple pie fan! Don't understand why some reviewers want to add flour to this recipe...It's perfect just the way it's written! I love its gooey deliciousness..I have made this 2 times now, and only used 2 pie crusts because that's all I had at the time...Highly recommend this recipe. Great topped with vanilla ice cream!
Few minor changes: I used 6 granny smith apples. They weren't very big and could have used one more. I also stirred in the brown sugar after melting the butter. Maybe it was implied. Then I evenly spread the brown sugar/butter mixture in bottom on pan. I read a lot of comments about sticking to the pan. They are absolutely right but I discovered once it cooled if you heat the pan on the stove, it scoops right out. Awesome recipe very sweet and lots of dense crust, which I freaking love!
I've made this a few times, and have made the following changes to make it perfect over time. I used half the sugar recommended (white and brown) and it turns out better, you can taste the apples more. I melt and butter and combine with brown sugar on the stove top. Then I pour 1/2 of the butter-sugar mixer into the bowl of apples and mix well, adding the white sugar as well. I omit the middle crust, it's really not needed, and often won't cook well. Using a real CAST iron skillet I think is key, they really cook differently than the others.
Believe this would be better made with a sweeter apple and more of them and less sugar.
This was easy and super! Served it warm with ice cream. Will definitely keep this one!
As is by far the best apple pie I've ever made! Made it in other variations as well like Blueberry and Cherry - with those you must use some cornstarch mixed in with the sugar to thicken because of the juiciness of the berries otherwise it will be too runny! If I could give this a 10 I would thank you T L!
Everyone I served this to has LOVED IT! I halved all sugars and increased apples to 6 with a little lemon juice. Absolutely wonderful.
Truly an outstanding pie. I made my own crust (Never,Never Fail Pastry from this site). I gave a piece to my neighbour who declared it superb. That sugary/syrupy layer on the bottom really helps make it, though I cut back the brown sugar by half. One caveat, I couldn't go the middle layer of pastry - just the top and bottom crusts, and I will make this again the same way. Mmm mm good.
A-Mazing! 5 Stars is not enough for this pie! Like other reviewers, I reduced the brown sugar to 1/4 cup and it was a perfect combination of sweet base crust and tart apples. I used turbinado sugar in place of the white sugar for a richer flavor. I used the Ruth's Grandma's pie crust recipe from this site. It makes more than enough crust and I used butter-flavored shortening for a flaky, buttery crust.
Holy Moly !! The absolute best apple pie I've ever put in my mouth. I can't wait for the opportunity to make this again. I would not recommend changing a thing. It's perfect.
I made this pie following the recipe exactly. It was really amazing, and I actually already have an apple pie recipe that I love. This is now going in my apple pie rotation because it is truly delicious! A few notes--it *is* sweet, but my husband and I like it this way. Usually I up the amount of cinnamon (I like my pies to be really spicy) but I think the 2 tsp of cinnamon is just right for this pie. We did not have any trouble with the pie sticking to the bottom of our cast iron skillet.
This was a fantastic recipe. I was hesitant about using the middle crust but it turned out great. This is definitely a keeper.
This recipe is delicious!! It was a hit! I just find theres too much white sugar so i use less than the recipe calls for and its perfect! I use our own apples from the backyard three!
I have made it twice and this absolutly the best apple pie I have ever eaten. I made exactly like the recipe.
Made this over the weekend and it was great! My family couldn't get enough of it. Super easy to make but it tastes like you slaved in the kitchen for hours to create this treat. The only thing I did different was cut the sugar to 1/3 cup that I sprinkled over the apples of each layer. Wonderful served with a scoop of vanilla ice cream..yum!!
This pie is Outstanding!!!! A little Vanilla ice cream and it's the perfect Apple pie. Would not change a thing.
O-M-G! This pie is the bomb! Really, the best apple pie that I've ever made without a doubt. The only change I made was to use 6 granny smith apples. Other than that - followed the recipe to a "T". It turned out fantastic! I will be making this one again and again! Thanks for sharing this awesome recipe!
This recipe was fantastic! We picked wine sap apples today and I used them in the pie! However, I somewhat changed a lot! First, I added a bit of nutmeg, allspice, and clove to the apples, and I added all the sugar at once--which I do NOT recommend doing and I won't do this again. The reason being that I found that adding the sugar and cinnamon made the apples start releasing all their juice. I had all the apples in a bowl and they stayed mostly dry for a while until I added the sugar and then a puddle of juice collected on the bottom. Either add the sugar on top, or do it right before adding it to the pan. Also, I used pie crust made with cold vodka and water. The vodka adds moisture but the ethanol inhibits gluten formation. Then instead of a third pastry dough on top, I swapped it for a pecan brown sugar crumb (recipe here http://www.epicurious.com/recipes/food/views/Cranberry-Apple-Crumble-Pie-355964) and it turned out amazing!!! Except, make sure (and maybe this was because I used a 12-inch skillet) to cook the pie longer. I took it out and realized the middle layer was not near done. I'd say add 10-15 minutes. That also could have been due to the puddle of juice that collected on the bottom. Can't say for sure. Other than that it was super tasty!!!
Oh...my...gaw!! I made this as part of a birthday brunch for my MIL. I made a ton of other food and this was the star of the show! Made it exactly as is and used the skillet Soooooo easy! Thank you for this amazing recipe.
I'd use a bit less than 3/4 cup of white sugar overall...but it was amazing and VERY simple and fun to make!
this is really good and looks so pretty in the skillet when it comes out of the oven ... I'm going to make it again for Thanksgiving but this time, I am leaving out the second layer of dough ... it was delicious!!
This pie is incredible - & I’m not even a fan of apple pie!! I made it exactly as the recipe states, with one exception: I substituted red delicious apples since that’s what I had. I did also use a little less sugar to adjust for the sweeter apples. Next time I will definitely use a more sour green apple variety, since I feel the sweet/sour combo would make the flavor pop, in which case I think the amount of sugar the recipe calls for is perfect. I will make this again and again. Thank you!!!
Followed the recipe, except used 1/2 the sugar. Ate it right out of the pan. Great recipe
Decided to give this recipe a test drive before taking to our Thanksgiving pot luck. I used an 8" well seasoned iron skillet, and it was super simple easy to make, everyone loved it! I like it better than regular apple pie. Haven given out the recipe twice already. For my taste, I will reduce the sugar in the layers to 1/4 cup per layer and just a dusting on top next time as it really doesn't need the extra sweetness, especially if serving with ice cream. Will be making this for the Turkey Day dinner. Oh, and it did bake over my iron skillet a bit leaving a sweet oven mess to clean up.
