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basket of apples

Rustic Apple Pie

RUSTIC CAST IRON APPLE PIE

One of my favorite things about the holidays is baking. For Thanksgiving this year I decided to try something a little different with my apple pie.

I did a test run of this recipe last week and it was pretty amazing. I cobbled it together from 3 different recipes – crust – filling – topping.

But first let’s talk APPLES, I LOVE, love, love – mixing a tart variety with a sweet. This makes for an absolutely delicious dessert. Not too sweet. Not to tart. Just right.

Here is a list of my favorites:

Jonagold – sweet / crisp / slice thick
Braeburn – sweet / firm / slice thin
Honey Crisp – sweet / crisp / slice thick
Cameo – sweet / crisp / slice thick
McIntosh – tart / juicy / slice thick
Granny Smith – tart / firm / slice thin
Rome – tart / juicy / slice thick
Pink Lady – tart and sweet / slice med-thick

Available on Amazon: Apple Cutter (for medium and thick slices)  |  Apple Peeler (for thin slices)

Now let’s get this pie making party started. Please let me know how your Thanksgiving baking adventure turns out.

One of my favorite things about the holidays is baking. For Thanksgiving this year I decided to try something a little different with my apple pie.

I did a test run of this recipe last week and it was pretty amazing. I cobbled it together from 3 different recipes – crust – filling – topping.

But first let’s talk APPLES, I LOVE, love, love – mixing a tart variety with a sweet. This makes for an absolutely delicious dessert. Not too sweet. Not to tart. Just right.

Here is a list of my favorites:

Jonagold – sweet / crisp / slice thick
Braeburn – sweet / firm / slice thin
Honey Crisp – sweet / crisp / slice thick
Cameo – sweet / crisp / slice thick
McIntosh – tart / juicy / slice thick
Granny Smith – tart / firm / slice thin
Rome – tart / juicy / slice thick
Pink Lady – tart and sweet / slice med-thick

Available on Amazon: Apple Cutter (for medium and thick slices)  |  Apple Peeler (for thin slices)

Now let’s get this pie making party started. Please let me know how your Thanksgiving baking adventure turns out.

cast iron apple pie recipe

Rustic Cast Iron Apple Pie

Apple Filling

  • 3/4 cup brown sugar
  • 1/4 cup flour
  • 1 tsp cinnamon
  • pinch of nutmeg
  • 4-5 Tart Apples (peeled and sliced)
  • 4-5 Sweet Apples (peeled and sliced)

Topping

  • 1 cup All-purpose Flour
  • 1/2 cup Brown Sugar (packed)
  • ¼ cup Pecans (chopped)
  • 1/2 cup Butter (cubed and softed)

Pie Crust

  • 2 1/2 cups  all purpose flour
  • 1/2 tsp  Table salt
  • 1/2 cup Unsalted Butter (cubed, chilled)
  • 6 tbsp  Water

Carmelize Crust

  • 1/4 cup Butter
  • 1/2 cup Brown Sugar (packed)
  1. Preheat oven to 350º.
  2. Pie Crust: In a large bowl, whisk together the flour and salt. Add the cold butter and use a pastry cutter into the flour until combined and the size of peas. Drizzle 2 tbs. of ice cold water at a time and use a spatula to stir until the dough holds together. Divide and form into 2 balls. Wrap in plastic wrap and chill for 2 hours. Roll out on a lightly floured surface to 1/4 inch thinkness. Make sure you have at least 1 inch of over hang.

  3. Filling: Mix together the brown sugar, flour, cinnamon and nutmeg. Place the apple slices in a large mixing bowl. Toss with the dry ingredients mixture to coat and set aside.

  4. To Carmelize Crust: Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust.

  5. Topping: Mix flour, brown sugar and butter until crumbly. Add topping working from the outside inward.

  6. Bake for 60-70 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack for at least 30 minutes.

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Hot Cocoa & Marshmallow

I love hot cocoa and marshmallows! It is one of my favorite things about fall. AND it makes me think of camping trips with my family, sitting around the campfire while looking up at the stars.

AND it can make a great addition to your holiday party as a Hot Cocoa Bar/Station, Party Favor or Hostess Gift. Below you will find my favorite recipes.

HOT COCOA BAR/STATION

  • Start with your basics: cocoa mix, marshmallows, favorite flavors and toppings like cinnamon or peppermint.
  • Collect cookie jars, mason jars, vases, baskets and spoons/scoops for each ingredient and arrange on a table or countertop with string lights and seasonal decor.
  • Add a “Hot Cocoa” sign and tags/labels for each ingredient. You can attach the tags with twine or washi tape.

salted caramel cocoa hot chocolate gift idea

FAVOR/HOSTESS GIFT

First measure and bag the cocoa mix and marshmallows – 3 tablespoons cocoa and 2 marshmallows per serving. Use a small ziplock or treat bag for the marshmallows. Then place each serving into a glassine bag and seal with a cute cocoa label (Download here), buffalo plaid washi tape and stir stick for the perfect outdoor/holiday party favor.

Include mugs for a great hostess gift/couples date night (with some conversation starters).

RECIPES

  • Hot Chocolate Truffles – here.
  • Dark Chocolate Cocoa Mix – here.
  • Salted Caramel Cocoa Mix – here.
cast iron apple pie recipe

MARSHMALLOWS

  • 1 cup water
  • 3 envelopes unflavored gelatin (about 3 tbsp)
  • 2 cups granulated sugar
  • ½ cup mild, light colored honey (orange blossom or clover)
  • ½ tsp kosher salt
  • 2 tbsp vanilla extract
  • ½ cup confectioners' sugar to coat the marshmallows
  1. Pour 1⁄2 cup of the water and sprinkle with the gelatin into a standing mixer with whisk attachment.  Set aside. Add sugar, honey, salt and remaining 1⁄2 cup of water to a medium sauce pan at high heat.  Bring to a rolling boil and continue to boil for 1 minute. Remove from the heat.

  2. Once gelatin is soaked in turn mixer to low and slowly add hot sugar mixture, pour gently down the side of the bowl, continue to mix on low. Sugar mixture is smoking hot! BE CAREFUL.
  3. Turn mixer on high. Continue to whip for 10 to 12 minutes until the marshmallow batter has tripled in size and is very thick. Scrape down the sides of the bowl frequently to avoid the batter overflowing as it grows. Stop mixer, add vanilla, then whip to combine. Transfer mixture into a prepared baking pan using a spatula to spread evenly in pan. Work quickly, the marshmallow becomes difficult to manipulate as it sets.
  4. Grease a sheet of wax paper with butter/coconut oil and lay it across the top of the marshmallow. Press down firmly on the plastic wrap, seal it smoothly and tightly against the mixture. Leave marshmallow to set at room temperature for at least 3 hours or overnight. The marshmallow will be too sticky and soft to cut if you try too soon.
  5. Sprinkle work surface or cutting board with powdered sugar. Run a knife along the top edge of pan to loosen marshmallow. Invert pan and flip out onto work surface or cutting board. Scoop up handfuls of powdered sugar and rub all over the marshmallow slab. Use a large knife to cut slab into 1 × 1-inch squares. Roll each cut marshmallow square in remaining powdered sugar to coat them completely.

(makes roughly 64, 1 in. square marshmallows)

Adapted from a recipe by Rosie Daykin from Butter Baked Goods

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