Cast Iron Skillet Apple Pie

33 Shares

Cast Iron Skillet Apple Pie

This full recipe worked perfectly in my 10 inch cast iron! I also made it with success in my 8 inch for a smaller pie-just use less crust! I kept the filling the same so it was nice and tall in the small skillet. We did prefer the larger skillet though….more crust!!! You may also love Apple Pie Tacos.

You may need:

Cast Iron Pans

Leaf Lard

Cast Iron Skillet Apple Pie

Ingredients

CRUST: (adapted from Ina Garten)
12 tablespoons (1½ sticks) very cold butter
3 cups flour
1 teaspoon kosher salt
1 tablespoon sugar
⅓ cup very cold leaf lard (Can also use crisco, but recommend leaf lard)
6 to 8 tablespoons (about ½ cup) ice water
1 egg plus 1 tsp water (egg wash)
Filling Recipe:
5 cups sliced and peeled apples (I used Honeycrisp)
1 c. packed light brown sugar
6 T. cornstarch
1 tsp. cinnamon
¼ tsp. salt
1 T. diced butter
sugar, for sprinkling on top and bottom of crust

Instructions

Preheat oven 425

Crust

Slice the butter into pats and place in freezer with the leaf lard (cubed up).
Meanwhile, place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the shortening and pulse to size of peas.
Add butter and pulse to incorporate-large chunks are ok!
With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half.
Roll each piece on a well-floured board into a circle larger than your skillet.
Lay one in a cast iron skillet (lightly greased with leaf lard)
Sprinkle a small dusting of sugar across the bottom of the crust. (This prevents a soggy crust.)
Add filling, top with the 1T. of diced butter and top with second crust. Crimp or flute.
Brush with egg wash and cut a few slits.
Sprinkle with sugar.
Bake in the oven 25 minutes then lower to 350 for 40 more minutes.
(Lay a foil lined pan on a rack below the skillet in case it drips.)
(If not brown enough, pump up temp to 425 for lat 5 mins.)
Let cool and serve with ice cream.

Filling