Easy Skillet Apple Pie

This skillet apple pie only takes a few minutes to put together, and it's far less fussy than traditional apple pies (though we love those, too). In fact, it has a few unique characteristics that make the taste unforgettable.

Serve this skillet apple pie with rich butter-pecan ice cream for a show-stopping dessert perfect for your autumn table.

Skillet Apple Pie: A New Way, an Old Favorite

As the name suggests, this easy skillet apple pie recipe is a breeze to put together. The process is simple, takes only a few minutes to assemble, and includes a few unique characteristics that make the dessert memorable.

The blend of Granny Smith and Braeburn varieties of apples gives the filling a crisp texture and an outstanding balance of tart and sweet apple flavor. At the same time, the bottom crust bakes in a thin layer of brown sugar caramel, creating a delightful caramel-infused pastry. This extraordinary recipe will quickly become a favorite you want to make for your gatherings any time of the year.

Easy Skillet Apple Pie Ingredients

This skillet apple pie consists of all the classic ingredients you know and love:

• Apples: Specifically, Granny Smith and Braeburn varieties.
• Cinnamon: What's an apple pie without this warming spice? You could add in nutmeg and ginger, too.
• White granulated sugar: Adds sweetness and helps form the rich sauce during baking. Some is also used for a crunchy topping on the pie crust.
• Butter: Adds richness to the filling.
• Brown sugar: For hints of caramel and molasses.
• Packaged pie crusts: To help expedite the preparation process, this recipe calls for a package of refrigerated pie crusts and an egg white, which helps sugar adhere to the top of the pie crust and adds an attractive shine to the final product. If you prefer to make your pie crust for this recipe, this double-crust pie pastry recipe is a great option.
  

The Right Apple for Skillet Apple Pie

This recipe lists two varieties of apples: Granny Smith, known for its tart flavor, and Braeburn, which has a delicious combination of sweet and tart.

Both varieties of apples can keep their flavor and texture while being baked, so they make an ideal combination for this recipe. If you are looking for substitutions for these types of apples, be sure to reach for varieties that won’t break down during the baking process; these could include Jonagold, Honeycrisp, and Pink Lady.

Remember that apples vary in sweetness and tartness depending on their variety, so you may need to experiment to find what combination works best for you and your flavor preference.

Do I Have To Bake This in a Skillet?

One of the main benefits of cooking a pie in a skillet is that they are an excellent insulator of heat; more specifically, pies made and cooked in a skillet are baked more evenly and have crispier crusts.

Aesthetically, the charm of this recipe is that the pie itself can be presented in the skillet, adding an appealingly rustic touch when serving to your guests.

This recipe could be made in alternate pie dishes that are made with aluminum, tin, glass, or ceramic, but the base pie layer may not have the same crispy, caramelized effect that you would have with a skillet pan and may not cook as consistently as it would if baked in a skillet pan.

How To Serve Skillet Apple Pie

There are numerous ways to serve this dessert, with one delicious option included in this recipe being served with a scoop of butter-pecan ice cream.

This pie could be served with a scoop of your favorite ice cream, a drizzle of caramel sauce, some fresh whipped cream, or a simple addition of an extra dash of cinnamon.

Tips for the Best Skillet Apple Pie

Before you bake, these tips might help:

• Protect the crust: To prevent extra browning on the top of the crust, consider creating a pie shield with aluminum foil for the last 10 minutes of the baking process.
• Add more spices: If you like a little more spice in your baked goods, consider adding other warming spices to the recipe to fit your preference. Some notable spices could be ginger, nutmeg, cardamom, or mace.

Editorial contributions by Nik Pugmire.