Cast Iron Skillet Apple Pie

I have not tried this yet, but here you go. Sure looks good, but a lot work.
Here is the link to the recipe

Cinnamon-Sugar Apple Pie
Apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate.
TOTAL TIME: Prep: 1 hour + chilling Bake: 65 min. + cooling YIELD: 10 servings.

2-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/4 cups cold lard
6 to 8 tablespoons cold 2% milk
2-1/2 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
9 cups thinly sliced peeled tart apples (about 9 medium)
1 tablespoon bourbon, optional
2 tablespoons all-purpose flour
Dash salt
3 tablespoons cold butter, cubed
1 tablespoon 2% milk
2 teaspoons coarse sugar
• 1. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
• 2. For filling, in a large bowl, mix sugar, cinnamon and ginger. Add apples and toss to coat.
Cover; let stand 1 hour to allow apples to release juices, stirring occasionally.
• 3. Drain apples, reserving syrup. Place syrup and, if desired, bourbon in a small saucepan; bring
to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until mixture thickens slightly and turns a medium amber color. Remove from heat; cool completely.
• 4. Preheat oven to 400°. Toss drained apples with flour and salt. On a lightly floured surface,
roll one half of dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep oven proof skillet. Trim pastry even with rim. Add apple mixture. Pour cooled syrup over top;
dot with butter.
• 5. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge.
Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place on a foil-lined baking
sheet. Bake 20 minutes.
• 6. Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown and
filling is bubbly. Cool on a wire rack.


My past experience with making pie crust, leaves a whole lot to be desired. I must admit after trying this recipe, I think I have found a recipe that works for  my shortcomings. Lard is the key. You may ask “X, how does one measure 1-1/4 C cold lard?”

Good question. I will tell you. Remember out ol’ friend Archimedes? ‘Course you do. I used a Pyrex 1 qt measuring pitcher with 2 C plain water…measured exactly. Cut off a large chunk of lard from your brick and place it in the water. The displacement will tell you how much lard is floating in the water. Carefully cut off chunks until you have reached the 3-1/4 C mark, and you’re done measuring! Be sure your water is cold. The lard will not absorb water. You can pat it dry with a paper towel if necessary.

I did not take a picture because the pie was ugly. Still, the crust structure was very forgiving (unlike other recipes I have tried) and I pieced together patches to make it work. Be sure your lard rests at room temp for a while. It was too cold in my house when I made this, so it was a bit brittle. Don’t overdo the milk.

The juices collected in my batch were over a pint. Beware of heating it in too small a pot as mine boiled over when I stepped away from the stove for less than a minute. Still salvageable, I put it in a larger saucepan, and finished it. When it cools, it is very much like thin caramel. Don’t skimp on this step.

Be sure you have at least 9 C of apples. Don’t be cheap. I used a combo of Granny Smith, MacIntosh, and Cortland apples. I have a nice 8 C plastic Tupperware pitcher that I heaped with the pared apples, and the pie fell substantially. I don’t think this can be avoided.

I baked it on a half sheet pan, lined with HD aluminum foil for right at the suggested baking times. I did not brush milk on the top of the crust. It did not require any foil around the crust edge to prevent over browning…nice, that was a first.

The pie was delicious.


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