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Rustic Cast Iron Apple Pie

Course Dessert
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Servings 12


  • 9-10 inch cast iron skillet


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


  • 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


  • 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.