Cast Iron Apple Pie Recipe
CAST IRON APPLE PIE – With fall just around the corner, I can’t help but think of all the delicious pies about to be devoured. In Southern California, September marks the beginning of Apple picking season. Would be a great date or family day trip.
I grew up going to Oak Glen every year but in High School, I was introduced to Julian and Mom’s Pie House during a family camping trip. They combine apples and berries – so good. 🥰
My Favorite Apple Varieties for Baking (https://www.allrecipes.com/article/apples/)
- Braeburn – sweet-tart / firm / slice med-thick
- Cameo – sweet / crisp / slice med-thick
- Gala – sweet / crisp / slice med-thick
- Granny Smith – tart / firm / slice thin
- Honeycrisp – sweet / crisp / slice med-thick
- Jonagold – sweet-tart / crisp / slice med-thick
- McIntosh – tart / juicy / slice thick
- Pink Lady – sweet-tart / slice med-thick
- Rome – tart / juicy / slice thick
I like to pick 2 kinds of apples – 1 tart and 1 sweet. This gives your pie a more balanced flavor. Not too sweet, not too tart.
Made this cast iron apple 🍎 pie recipe for Thanksgiving last year, it is so yummy 😋 with a big scoop of vanilla bean ice cream.
Cast Iron Apple Pie RecipeCourse: Dessert
This cast iron apple 🍎 pie recipe is so yummy😋.
- 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
- Pecan Crumb Topping
1 cup all-purpose flour
1/2 cup brown sugar, packed
¼ cup pecans, finely chopped
1/2 cup butter, cubed and softened
- Pie Crust
2 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cubed and chilled
6 tbsp cold water
- Caramelized Crust
1/8 cup butter
1/4 cup brown sugar, packed
- Preheat oven to 350º.
- 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 thickness. Make sure you have at least 1 inch of overhang.
- FILLING: Mix 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.
- 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 a skillet over brown sugar mixture. Spoon apple mixture over piecrust.
- TOPPING: Mix flour, brown sugar, and butter until crumbly. Add topping working from the outside inward.
- Bake for 60-70 minutes or until golden brown and bubbly, shielding with aluminum foil during the last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack for at least 30 minutes.
- You can skip the cast iron skillet and caramelized crust for a more traditional apple pie.