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.
Rustic Cast Iron Apple Pie
Equipment
- 9-10 inch cast iron skillet
Ingredients
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
Instructions
- 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 thinkness. Make sure you have at least 1 inch of over hang.
- 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.
- 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.
- 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 last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack for at least 30 minutes.
