Skillet Apple Pie
This skillet apple pie is a quick and easy dessert recipe, and it’s toffee-like sauce will melt your heart.
Last week we talked about pie crust and some of my favorite Thanksgiving pies, and as we inch closer to turkey day, I want to share some more awesome pie recipes with you.
This skillet apple pie is another recipe from a BEB reader, Terry, and it was absolutely devoured by my husband, father-in-law and myself. I made this on a Sunday when everyone else was out of town or busy, so it was just the three of us. We dug in and never looked back…
I absolutely loved how quickly I could get this pie into the oven; I assembled it while my father-in-law was draining and saucing the pasta, it baked while we ate, and we had warm pie waiting for us for dessert. I love finding easy new dessert recipes, and love it even more when they become an instant favorite!
Terry sent me this recipe and said that her youngest daughter hates apple pie but always requests this, so I HAD to try it. Especially since Terry said she lets her eat it for breakfast – my kind of mom! :)
The recipe calls for pre-made pie crust and canned apple pie filling, but I’m sure you can substitute homemade for both if you’d prefer. Just make sure your apple pie filling is nice and thick! I used my trusty cast iron skillet, which ensured a wonderfully crisp crust. If you don’t have one, use an oven-safe skillet (or just go ahead and buy a cast iron skillet – they’re economical and such a great kitchen work horse!).
I wasn’t sure what to expect from this pie, but I was pretty sure just by looking at the recipe it was going to be good. My expectations were totally blown away – probably the best apple pie I’ve ever had. A few keys to this recipe:
- Baking it in a cast iron skillet – it made the crust AMAZING!
- Assembling the pie on top of the melted butter and brown sugar created a toffee sauce on the bottom of the pie, which when it was mixed with vanilla ice cream? Heaven.
- Extra cinnamon-sugar over the filling and on top of the crust. It’s the little things!
If you’re looking for an easy dessert that will be a massive hit, add this skillet apple pie to your list!
One year ago: Ultimate Cookies and Cream Oreo Cake
Five years ago: Pumpkin Bars with Cream Cheese Frosting
Seven years ago: Soft Cheese and Pepperoni Bread
Skillet Apple Pie
- ½ cup (113.5 g) unsalted butter
- 1 cup (220 g) light brown sugar
- 2 refrigerated rolled pie crusts
- 42 ounce (1.19 kg) canned apple pie filling
- 2 tablespoons cinnamon sugar, divided
- Preheat oven to 400 degrees F.
- Melt the butter in a 10-inch cast iron skillet over medium heat. Remove 1 tablespoon of the melted butter and set aside. To the melted butter, add the brown sugar and melt them together until the sugar is dissolved, about 2 minutes. Remove from the heat.
- Place one of the pie crusts over the melted butter and brown sugar mixture in the skillet. Pour the apple pie filling over the crust and sprinkle with 1 tablespoon of the cinnamon sugar. Cover the filling with the second pie crust. Brush the top with the reserved melted butter, then evenly sprinkle with the remaining 1 tablespoon cinnamon sugar on top. Cut vents in the middle of the pie.
- Bake until browned and bubbling, about 30 minutes. Serve hot with your favorite ice cream (Terry recommends butter pecan!) or cinnamon whipped cream.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Could you substitute the apple pie filling for peach pie filling?
Could you do this bottom crust for a pecan pie?
I’ve never tried it; if you do, let me know how it goes!
A friend gave us this recipe. I made it for a church fellowship meeting and it was a hit.
This is a delicious and easy recipe!!!
This is the best apple pie I’ve ever had!! It’s so easy and it was the hands down favorite at our New Years Day get together!!
I don’t have a skillet, (gasp) I know, but do you think I can try this in a regular pie dish? I realize a skillet is going on my Christmas list because it would make this so much better but until then I really want to try this recipe.
Hi Annmarie, It should work fine!
Looks great! Do you have a skillet dedicated to desserts? I only have one and use it for lots of cooking, worry it might alter taste of desserts. Thanks in advance!
Hi Debbie, I don’t – I have 10″ and 12″ skillets and use them for both sweet and savory.
Looks fabulous! Question: what are the proportions of cinnamon to sugar in the 2 T. cinnamon sugar?
Hi Marla, I used 1.5 tablespoons sugar to ½ tablespoon cinnamon.
I am so glad you and your family enjoyed it! I am actually making it for my Worksgiving this year.
I was wondering if it’s good at room temperature or how would you keep it warm to take to an event?
I keep it covered in the cast iron skillet. The next day it warms up perfectly in the microwave. The best leftover pie I have ever had, the crust doesn’t get mushy the next day.
I would ask the hostess if she would mind if you used her oven, or make it right before going. I am making it for Worksgiving this year and plan on starting it right before lunch and pulling it out as we finish lunch.
Looks delicious! What brand of apple pie filling did you use?
Hi Peggy, I used Lucky Leaf.
Did you use your own pie crust or did you use store bought? I also thought this could be good to use with a smaller skillet as a dessert for two!
Hi Laura, I used store-bought to keep the pie quick and simple.
This looks seriously delicious! Apple in just about anything are so good, especially a dessert.
I found this recipe through Food Network and have made it a few times. It never lasts very long as it is possibly the tastiest apple pie. I have had nothing but favorable responses to this pie. Of course, they never believe me when I tell them how simple it is. I truly love the simplicity of it and plan on putting it in my box of recipes.