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You are here: Home / Dessert / Cast Iron Skillet Apple Pie

Cast Iron Skillet Apple Pie

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

January 11, 2022 by Hugs & Cookies xoxo Leave a Comment

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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.

Cast Iron Skillet Apple PieCast Iron Skillet Apple PieCast Iron Skillet Apple Pie

You may need:

Cast Iron Pans

Leaf Lard

Print
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
  1. Preheat oven 425
Crust
  1. Slice the butter into pats and place in freezer with the leaf lard (cubed up).
  2. 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.
  3. Add butter and pulse to incorporate-large chunks are ok!
  4. 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.
  5. Cut the dough in half.
  6. Roll each piece on a well-floured board into a circle larger than your skillet.
  7. Lay one in a cast iron skillet (lightly greased with leaf lard)
  8. Sprinkle a small dusting of sugar across the bottom of the crust. (This prevents a soggy crust.)
  9. Add filling, top with the 1T. of diced butter and top with second crust. Crimp or flute.
  10. Brush with egg wash and cut a few slits.
  11. Sprinkle with sugar.
  12. Bake in the oven 25 minutes then lower to 350 for 40 more minutes.
  13. (Lay a foil lined pan on a rack below the skillet in case it drips.)
  14. (If not brown enough, pump up temp to 425 for lat 5 mins.)
  15. Let cool and serve with ice cream.
Filling
  1. Mix apples, sugar, cornstarch, cinnamon and salt.
3.5.3251

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Filed Under: Dessert, Pie/Tart

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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