We love making apple pie with crunchy September apples, and this easy skillet apple pie recipe is one of our new favorites. Since it only uses one cast iron skillet, there’s only one dish to clean. That means we can spend more time enjoying our delicious apple pie and less time cleaning up! If you’re feeling ambitious, feel free to substitute or combine the Granny Smith and Braeburn apples with apples you’ve picked at a local orchard.
2 lbs. Granny Smith apples
2 lbs. Braeburn apples
1 tsp. ground cinnamon
¾ cup granulated sugar
½ cup butter (1 stick)
1 cup light brown sugar, packed firmly
2 refrigerated pie crusts
1 egg white, whisked until foamy
- Preheat oven to 350. Peel apples and cut into ½ inch wedges. Toss with cinnamon and granulated sugar.
- In a 10 inch cast iron skillet, melt butter over medium heat; add brown sugar and cook, stirring constantly for 1-2 minutes or until sugar is dissolved. Remove from heat.
- Place 1 pie crust in skillet over brown sugar mixture. Spoon apples over pie crust and top with remaining pie crust. Brush with whisked egg white and sprinkle with 2 Tbsp. granulated sugar. Cut 5 slits in the top.
- Bake at 350 for 1 hour or until golden brown and bubbly. Cover crust with aluminum foil for the last 10 minutes of baking (if necessary) to prevent excessive browning. Cool on a wire rack for 30 minutes, and enjoy!