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 No.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 in our, but many types will work, including Fuji, Braeburn, Cortland; Honeycrisp, Golden Delicious.
For the crust, you can use store bought, but we recommend making your own by doubling our All-Buttah pie dough recipe.
We like the look of a lattice-top crust, which is much easier than it looks (here’s a great video tutorial to help you out), but you can fashion the top crust anyway you like.
Recipe: Cast Iron Skillet Apple Pie
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)
Pie dough for a double crust (store bought or homemade)
3 tablespoons tapioca flour
1 tablespoon unsalted butter
1 egg, lightly beaten
Coarse or raw sugar for sprinkling (optional)
The Field Method for Cast Iron Care
Make the filling: In a large bowl, whisk together the sugars, salt, and spices. Peel the apples and remove the cores, then cut the apples lengthwise into ¼-inch slices and add them to the bowl. Toss the apples with the sugar mixture until thoroughly coated. Let stand at room temperature for about 1 hour. This is a good time to make sure the pie dough is divided into two parts and chilling in the refrigerator.
Preheat the oven to 400°F. On a floured surface, roll out half of the dough into a 13-inch round about ⅛ inch thick (this will be the bottom crust).
In a No.8 Field Skillet, melt the butter over low heat, swirling the pan to make sure the butter coats the entire surface. Remove from the heat and place the bottom crust inside the pan, gently pressing it into the edges.
Add the tapioca flour to the apple mixture and toss to combine. Pour the apples and any accumulated juices into the dough shell.
To make a lattice for the top of the pie, roll the other half of your dough into a 10-inch round. Cut the dough into 10 strips. Lay 5 parallel strips 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 the lattice is complete. Trim the strips so they reach the edges of the skillet. Brush the lattice all over with the egg wash and sprinkle with sugar, if desired.
Bake the pie for 30 minutes or until the top crust is golden brown. Lower the heat to 350°F and bake for 45 minutes longer. If the top crust browns too quickly, cover the pie with aluminum foil. Let the pie cool in the skillet for about 1 hour before serving.
Seasoning Rating: Better
Sweet or savory baked goods often call for buttering the skillet. This helps prevent sticking, which also does your seasoning a favor.
Serve in the skillet, but don't leave your leftovers sitting for long: moisture can become trapped by pie crust, especially if stored in the fridge. After dinner, it's best to clean promptly and make sure to apply Field Seasoning Oil before you put the pan away.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.