Skillet Apple Pie
This skillet apple pie is a quick and easy dessert recipe, and it’s toffee-like sauce will melt your heart.
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!
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.