There are a few benefits to making a pie in a cast iron skillet. Two big ones: you get an extra crispy crust and the cast iron pan will keep your pie warm for a while when you go back for seconds. This classic apple pie recipe is adapted to bake directly in a #8 Field Skillet. You can use a smaller or larger skillet, just be sure to adjust the ingredients up or down as needed. The lattice topping is optional, but we think it looks picture perfect in a cast iron pan.

We like using Granny Smith apples, but many types will work. King Arthur has a great article on how to chose the best apples for your next pie. For the crust, you can use store bought, but we recommend making your own with our All-Butter pie dough recipe.


Pie dough for a double crust
½ cup light brown sugar
¼ cup granulated sugar
¼ teaspoon table salt or ¾ teaspoon Diamond Crystal kosher salt
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
4½ pounds baking apples such as Granny Smith (8 large apples)
3 tablespoons tapioca flour
1 tablespoons butter
1 egg, lightly beaten (optional)
Coarse or raw sugar for sprinkling (optional)


For the filling: Mix together sugar, salt, and spices in a large bowl. Clean, peel, and de-core your apples. Cut them into very thin (¼ inch slices) and toss into the bowl coating them thoroughly in the sugar mixture. Let stand at room temperature for about 1 hour. This is a good time to make sure your pie dough is divided into two parts and chilling in the refrigerator.


Preheat your oven to 400°F. Roll out half your dough on a floured surface to a 13 inch round and ⅛ inch thick (this will be the bottom crust).


Melt the butter in a #8 Field skillet over low heat. Swirl pan to coat butter evenly and into the corners. Remove from heat and place the rolled out dough bottom inside the pan. Lift the edge of the crust and gently press into the corners of the pan.


Add tapioca flour to the apple mix, toss to combine and pour directly into the dough shell with it's juices.


To make the lattice, roll the other half of your dough to 10 inch round. Cut evenly into 10 strips. Place 5 strips parallel across the top and fold every other strip back halfway. Place 1 strip crosswise just past the fold in the center of the pie, and fold the strips back. Next, fold back the opposite strips and place another strip crosswise about 1 inch from the previous strip. Repeat this process on all sides until your lattice is complete. Trim strips to edges of the skillet. Brush with beaten egg and sprinkle with sugar if desired.


Bake for 30 minutes, until the top is golden brown. Reduce the heat to 350°F and bake for another 45 minutes. If the top is getting too dark, cover with aluminum foil. Cool pie for about one hour at room temperature before serving.