If you follow me on instagram, you know I recently called out for DIY contributors to help fill my editorial calendar while I still get the hang of this whole ‘work from home, mother of two’ thing. I got some fabulous submissions and today I wanted to share a yummy recipe from Emily of Young Love Story for skillet apple pie, because I know you’re looking for something to do with that fall apple bounty you got apple picking or at the farmer’s market. Take it away, Emily!
Fall is in the air, leaves are on the ground, and you’ve reached into the back of your closet for your favorite boots and scarves. If you are in Los Angeles you will still be wearing short sleeves with those scarves, but we’re getting there! The best way to complete your perfect fall day is having the smell of a freshly baked apple pie in your kitchen. Here is an updated, even more gorgeous take on the traditional. Apple pie in a cast iron skillet. Every kitchen should have a good cast iron skillet, mine is 12 inches and about 60 years old. If you don’t have one, check out your local antique stores or flea markets. You can usually find one in great shape for under $20!
For this recipe you will need a few pounds of a variety of apples. I like to use braeburn and granny smith, they hold their texture while baking and have great flavor. I also use store bought pie crusts, with two little kids in the house making pie dough quickly drops to the bottom of my massive to do list!
Start by prepping your apples. Peel, core and slice them into 1/4 inch slices. Toss them into a mixing bowl with white sugar, a squeeze of lemon, cinnamon and freshly grated nutmeg. Set them aside. This part feels super tedious and time consuming, but I promise once the apples are ready the rest of the process moves really quickly!
Next, melt the butter in your skillet on the stove top. Add your brown sugar and vanilla. Stir until the sugar has dissolved and the mixture starts to bubble. This is creating a caramel sauce that will bake underneath the pie. Does it get any better than that??
Carefully roll out one of the pie crusts over the caramel sauce. Don’t worry about pressing it into the pan, the weight of the apples will keep it in place.
Gently dump your apples onto the crust. If there are any juices in the bottom of the bowl do not add them, it can make the filling too watery.
Roll out your second crust across the top and carefully seal the edges around the pan. Cut 5 or 6 slits with a sharp knife to allow steam to vent. With a basting brush or paper towel, brush on a thin layer of egg wash and sprinkle with white sugar. This will make the crust golden brown and extra pretty.
Bake in a 350 degree oven for 45 minutes to an hour. If the top is getting too brown after 45 minutes, cover the pie with foil for the last 10 minutes to prevent burning. Gently check the apples through a steam vent with a sharp knife, they should be soft but not mushy. Let the pie set for 10 minutes before serving. Serve with your favorite ice cream or homemade whipped cream. I chose salted caramel ice cream, because why not?
Here’s a printable version of the recipe:
Skillet Apple Pie
- 3-4 pounds of mixed apples
- 1/2 cup unsalted butter
- 1 tsp vanilla
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- juice of half of a lemon
- 1 beaten egg for egg wash
- 1 box of packaged pie crusts (I used Pillsbury)
Preheat oven to 350 degrees. Peel, core, and slice apples into 14 inch slices. Sprinkle with white sugar, cinnamon, nutmeg and lemon juice. Mix with your hands and set them aside. Melt the butter in the skillet over medium heat. Add brown sugar and vanilla and stir until sugar dissolves and the mixture bubbles. Turn off the heat. Gently roll first pie crust over the mixture and add apples. Place the second crust over the top, gently pressing along the edge of the pan. Cut 5 or 6 slits with a sharp knife to create steam vents. With a basting brush or paper towel, brush a thin layer of egg wash and sprinkle evenly with sugar. Bake for one hour. If necessary cover with foil for the last 15 minutes to prevent over browning. When apples are soft but not mushy the pie is done. Let set for 10 minutes. Serve with ice cream.
Thanks to Emily for this delicious recipe! If you make this, instagram a pic with the hashtag #OLDbakes so I can see it, and any other yummy recipes you’re baking up this fall! And if you love to create, take great photos, and want to submit a DIY to be published on Oh Lovely Day, send them my way to firstname.lastname@example.org with the subject line DIY submission. Photos must be high quality, DIY’s original, and preferably not yet published elsewhere. Full source list and instructions should be attached to email in a word doc, photos at least 600 pixels wide, and either attached to the email or submitted via dropbox. Can’t wait to see what you are creating!