This Southern skillet apple pie tastes as good as it looks

Print this recipe
Apple pie is the best, but sometimes, you just don't have time to whip up Grandma's famous pie crust and wait for it to chill in the fridge overnight. That doesn’t mean you should lower your pie standards. This recipe calls for premade pie crust, but it's still delicious.
Baking this pie in a skillet gives it an extra-rustic, homemade look that's very Instagram-able. With the caramelized sugar on the bottom of the skillet, no one will know you didn't spend all day on it. The result is a super-quick and simple pie that's the definition of comfort food.
Cooktop Cove
Southern skillet apple pie
25 minutes
1 hour
1 hour 25 minutes
1 stick butter
1 ½ cups packed light brown sugar, separated
2 premade pie crusts
4 Granny Smith apples
Juice of ½ lemon
2 teaspoons cinnamon
1/4 cup + 2 tablespoons granulated sugar, separated
1 egg, beaten
Preheat the oven to 350 F.
Place the stick of butter in a large cast-iron skillet, and place the skillet in the oven.
While the butter melts, peel and core the apples. Cut into ¼-inch slices.
Add the apples to a bowl with the lemon juice, cinnamon, ¼ cup granulated sugar and ½ cup brown sugar. Toss to ensure every apple piece is coated.
When the butter has melted, remove the skillet from the oven, and pour half of the butter into the apple mixture. Add the rest of the brown sugar to the skillet, and stir the two until the sugar has fully dissolved.
Carefully place the first pie crust on top of the butter and sugar mixture, ensuring it covers all sides of the skillet. Add the apple mixture in an even layer on top of the pie crust. Top with the second pie crust.
Use a fork to press the pie crust seams together. Brush the top of the pie with a beaten egg, and sprinkle with the remaining 2 tablespoons granulated sugar. Cut a small vent in the center of the pie crust to allow steam to escape.
Bake for 1 hour, or until the crust is golden brown. Allow to cool at least 30 minutes before serving.
Print this recipe