Last time I visited my parents, my brother was home as well. He mentioned that he had baked an apple pie from scratch before, and that he was planning to make another one.
Since I’m not experienced with baking, I watched him do it, and of course, took photos!
It didn’t look that difficult to make…and it sure wasn’t difficult to eat, either!
CAST IRON SKILLET HOMEMADE APPLE PIE
Pie Crust (makes 2 crusts)
- 2.5 cups of flour
- 1 tsp salt
- 1 tsp sugar
- 2 sticks = 1 cup of butter, chunked
- 6-8 Tbsp ice water
Cast Iron Skillet Apple Pie
- 2lbs Granny Smith (3 medium)
- 2lbs Braeburn (3 medium)
- 2 tsp cinnamon
- 1/2 tsp vanilla
- 1 tbsp flour
- 1/4 tsp nutmeg
- 1/4 tsp cardamom (optional)
- juice from half a lemon
- 2/5 cup sugar (white + brown)
- 1 egg white
For pie crusts:
- Combine flour, salt, and sugar. Add butter and mash/process together until pea-sized butter chunks form.
- Add water a tablespoon at a time until the dough comes together. Knead the dough a few times to get a flakier crust.
- Form slightly asymmetrical disks to create larger bottom crust and top crust.
- Refrigerate for at least 30 min until use.
- Peel, core, and wedge apples. Toss apples with spices, sugar, and flour.
- Preheat oven to 350° F.
- Place crust in skillet. Remove sugar juice from apples and arrange in skillet. Brush crust with egg white.
- Bake at 350° F for 1 hour. For lattice crust, shield pie with foil for first 40 min, then uncover for remaining 20-30 min until golden.
- Cool & serve with vanilla ice cream or whipped cream.
For original recipe, click here.