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Ingredients
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Apple Filling
Skillet Crust (Double — bottom and top)
Salted Caramel Ice Cream (for serving) — makes about 1 quart
Finishing & Garnish
Method
Skillet Crust (Make ahead or same day)
- 1
Mix dry ingredients
In a large bowl, whisk together 2.5 cups all-purpose flour, 2 teaspoons granulated sugar, and 1 teaspoon salt until evenly combined.
- 2
Cut in butter
Add the 12 tablespoons cold, cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces remaining (about 6–8 turns if using a food processor).
- 3
Add ice water
Sprinkle 6 tablespoons ice water over the mixture a tablespoon at a time, gently tossing with a fork after each addition until the dough just comes together when pressed (do not overwork). You should be able to form a rough disk.
- 4
Divide and chill
Divide the dough into two disks (one slightly larger for the bottom). Wrap each tightly in plastic wrap and chill in the refrigerator for at least 1 hour or up to 2 days. Chill longer if making ahead.
- 5
Egg wash
When ready to bake, whisk 1 large egg with 1 tablespoon heavy cream and set aside for brushing the top crust.
Apple Filling
- 6
Prepare apples
Peel, core, and slice apples into 1/4-inch thick slices to yield about 6 cups. Place slices in a large bowl and toss with 1 tablespoon fresh lemon juice to prevent browning.
- 7
Combine dry filling ingredients
In a separate bowl, mix 1 cup granulated sugar, 1 cup packed light brown sugar, 3 tablespoons all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, and 1 teaspoon salt until combined.
- 8
Coat apples
Add the sugar-spice mixture to the apples and toss until all slices are evenly coated. Let sit 10 minutes to macerate and release juices.
- 9
Cook briefly (optional)
Preheat oven to 400°F (200°C). In a 10–12 inch oven-safe cast-iron skillet over medium heat, add the sliced apples and their juices and cook 3–4 minutes, stirring, until juices thicken slightly. Remove from heat and dot the top with 4 tablespoons pieces of unsalted butter.
Assemble & Bake Skillet Pie
- 10
Roll out crusts
On a lightly floured surface, roll the larger dough disk into a circle about 12 inches in diameter — large enough to line and overhang a 10–12 inch skillet. Roll the second (top) disk to about 11–12 inches for covering.
- 11
Line skillet
Gently transfer the bottom crust to the cold cast-iron skillet, pressing to fit and leaving a 1-inch overhang around the rim.
- 12
- 13
Top crust and seal
Drape the top crust over the apples. Trim excess so a 1-inch overhang remains. Fold the overhang of top and bottom crust together, roll under, and crimp or flute to seal. Cut 4–6 slits in the top crust for steam vents.
- 14
Brush and sugar
Brush the top crust with the reserved egg wash and sprinkle with 1 tablespoon coarse sugar for a crunchy finish.
- 15
Bake
Place the skillet on a baking sheet (to catch any drips) and bake in the preheated 400°F (200°C) oven for 20 minutes. Reduce oven temperature to 375°F (190°C) and bake an additional 30–35 minutes, until crust is deep golden-brown and filling is bubbling through vents.
- 16
Cool slightly
Remove skillet from oven and let cool on a wire rack 15–20 minutes. This helps the filling set so slices hold when served.
Salted Caramel Ice Cream (Make while pie bakes or ahead)
- 17
Make caramel
In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tablespoons water over medium heat. Swirl the pan (do not stir) as the sugar dissolves and begins to color. Cook until the syrup turns a deep amber (watch closely to avoid burning).
- 18
Finish caramel
Remove pan from heat and carefully whisk in 1 cup warmed heavy cream (mixture will bubble vigorously), then stir in 2 tablespoons unsalted butter and 1 teaspoon sea salt until smooth. Set aside to cool slightly.
- 19
Prepare custard base
In a separate saucepan, heat 1 cup whole milk with 1 cup granulated sugar just until warm (do not boil). In a bowl, whisk 6 large egg yolks. Temper the yolks by slowly whisking about 1/2 cup of the warm milk into the yolks, then whisk the tempered yolks back into the remaining milk in the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Do not let it boil.
- 20
Combine and chill
Remove custard from heat and stir in the slightly cooled caramel and 1 teaspoon vanilla extract. Strain the custard through a fine-mesh sieve into a bowl to remove any cooked bits. Stir to cool, then chill thoroughly in the refrigerator (2–4 hours or overnight).
- 21
Churn and finish
Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions until soft-serve consistency. Transfer to an airtight container, sprinkle additional 1/4–1/2 teaspoon flaky sea salt if desired, and freeze at least 4 hours to firm.
To Serve
- 22
Slice and plate
Cut the skillet pie into wedges (pie may be still warm). Place a wedge on each plate.
- 23
Add salted caramel ice cream
Top each warm pie slice with a generous scoop of the salted caramel ice cream. If desired, drizzle a little extra reserved caramel (from ice cream making) over the ice cream and sprinkle a pinch of flaky sea salt.
- 24
Enjoy
Serve immediately so the contrast of warm pie and cold ice cream is at its best.
