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 pie dough you can use store bought, though we are particularly fond of this all-butter version from Smitten Kitchen.