Skillet Apple Pie Recipe

1. Preheat and prep

Preheat oven to 400°F (200°C). Place a 10-inch cast iron skillet on the counter. Have your pie dough chilled but pliable and apples peeled, cored, and sliced about 1/4-inch thick.

2. In a large bowl, combine the sliced apples (5 cups), 3 tbs packed brown sugar, 2 tbs granulated sugar, 1 tbs cornstarch, 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1 tsp kosher salt, and 1 tbs lemon juice. Toss thoroughly so the apple slices are evenly coated and the cornstarch and sugars are distributed.

3. Heat the 10-inch cast iron skillet over medium heat on the stovetop for about 2 minutes. Add the 2 tbs unsalted butter and let it melt, swirling to coat the skillet.

4. Add the coated apple slices to the skillet and sauté, stirring occasionally, for 4–5 minutes until they begin to soften and release juices but are not fully collapsed. This concentrates flavor and helps create bubbling juices in the oven. Remove from heat.

5. Arrange the apple mixture evenly in the hot skillet, mounding slightly in the center. Spoon any accumulated juices from the bowl into the skillet as well so the filling is juicy.

6. On a lightly floured surface, roll or stretch your pie dough to a 12-inch round (large enough to drape over the skillet with a 1–2 inch overhang). If your dough is already the right size, transfer it carefully.

7. Drape the dough over the apples. Tuck the overhang down between the apples and the skillet edge, folding and pleating as needed to create an even rustic edge. Trim any excessive dough so it does not touch the burner when baking.

8. Beat the 1 large egg with 1 tsp water to make an egg wash. Brush the dough lightly with the egg wash, then sprinkle 1 tbs coarse sugar evenly over the top for sparkle and crunch.

9. Place the skillet on the middle rack of the preheated 400°F (200°C) oven. Bake for 25–30 minutes, or until the crust is golden brown and the filling is vigorously bubbling through vents or seams (check after 20 minutes to ensure the crust isn't over-browning).

10. If the crust is browning too quickly, tent lightly with foil and continue baking until the filling bubbles and the internal juices are thickened, about another 5–10 minutes.

11. When done, remove skillet from oven and transfer to a heatproof surface. Let rest for 10–15 minutes — this helps the filling set so it isn't too runny when served.

12. Scoop or slice portions of the warm skillet apple pie directly from the skillet onto plates or bowls.

13. Top each warm slice with a generous scoop (about 1/2 cup) of slightly softened maple ice cream so it begins to melt and meld with the hot filling. Drizzle each serving with 1/2 tsp pure maple syrup if desired for extra maple flavor.

14. Serve immediately while the pie is bubbling and the ice cream is melting; provide spoons and long-handled forks for easy serving from the skillet.