Easy Skillet Apple Pie

This has a serious amount of sugar in it, but it looked so good I had to try it, as written. With 4 lbs of apples it definitely needs some thickener, such as flour or corn starch. It tasted delicious and very sweet, as expected, but I will make it again with modifications. If you don't want to mess up your oven, put a drip pan under it.

it looks lovely. it sounds yummy. but no nutritional info? this must be the last site that doesn't offer that information. as much as I wanted to give it go, I had to give it a pass.

I made this for my weekly Sat. night dinner group this past weekend. It was serously delicious. Everyone raved about it. So good you don't even care that the crust is not homemade. I did toss the apples with a ouple of tablespoons of flour as I was concerned about the juice boiling over. I would suggest that. This will become a favorite. I made a homemade caramel syrup to drizzle over the vanilla ice cream - that put it over the top. Yum, yum.

I made this pie over 7 times exactly as directed, and evey time it was great!!! Recently my wife and I wanted to make it again, but we ran out of apples 🍎. So, we took two 21 oz can of Premium Apple filling we had in the pantry and made the pie with them. The pie came out just as good as making it with fresh apples did. The only difference that I enjoyed was it was a lot less time consuming. The bottom line up front is anyone can make this, and trust me it won't last long. Oh, I had extra creamy vanilla ice cream with mines.

I made this apple pie exactly by the recipe with the exception that I used five apples or two and a half pounds of apples as opposed to the 4 lb of apples. Otherwise I followed it down to the letter including the use of the 10 inch cast iron skillet. It was the best apple pie I have ever put in my mouth! With that being said I had a major issue in making this pie and that is that the brown sugar butter mixture boiled over BADLY !!!!........ so badly that my kitchen smoke alarm went off five times, five times! How in the world did this not happen to the people who wrote these other reviews?? I WOULD REALLY APPRECIATE SOME FEEDBACK ON THIS! And please don't ask did you do this or did you do that because as I said I followed it exactly with the exception of the number of apples I used.

Made this recipe last night to rave reviews.  Even those who declared they don't like apple pie, couldn't stop eating it.  The crunching crust texture was superb! 

Loved, loved this easy recipe. I was dubious about the butter and brown sugar under the crust but followed the recipe anyway. The reason I made it was because I had some apples that were not being eaten, and so I peeled them and froze them. The very next day I found this recipe. I felt I was taking a chance of putting apples that had been frozen in it. Not only did the bottom crust turn out perfectly, the whole pie was so good that it didn't last long. I don't think it matters what kind of apples you use. I just used the ones I had....fuji.

This pie is my new go-to apple pie recipe. I did cut down on the sugar to about 3/4 a cup as someone else suggested but other than that, I made it as written. It is the best apple pie that I have ever made. 

Right on Dinosaur!!

The problem I have with this, is waaaaay too much sugar. I only used about 3/4 cup and it was great. Also, you definitely need to toss the apples with a couple tablespoons of flour or cornstarch to help with the liquid issue. I also added a little ginger to the apples.

I tried this recipe to the tee, but the brown sugar and melted butter was so hard and couldn't get it out of the pan, where did i go wrong?   The taste of the pie was out of this world though.

I made this apple pie for the first time and it was delicious. I used golden delicious apples instead of Braeburn. After reading some reviews, I was worried it would come out watery so I left most of the juice mixture from the apples out and it came out perfect. So easy to make and delicious...I will definitely make it again!

I have made this several times...but I change it a bit... I use Honeycrisp apples... and I pour a bunch of the brown sugar mixture over the apples rather than leave it all in the pan. I have never had an issue with it being too watery.

All these reviewers saying you need to cut the butter and sugar are silly. This is the south! In my best Paula Deen voice "just add some mo butter y'all". The ooey gooeyness mixed with the crystallized bits of crust make this pie so unique and delicious. If you're gonna add flour and thicken up the mixture and not bake the pie in the vat of buttery deliciousness that the recipe calls for - then go find another recipe. This is a good ol' Chattanooga recipe that I'll defend till the day I die.

I will make this dessert again for sure...especially when I want something somewhat decadent, very comforting/enjoyable to eat and a conversation piece as well!  Upon seeing the appealing apple pie in the skillet picture and reading the recipe, I was pleased that I followed my habit of reading cooks' reviews.  Based on reading others' comments and trusting my gut, I made only a few changes to the recipe as provided by SL. Slight adjustments: I used Granny Smith apples and included a couple of Golden Delicious.  I sprinkled in a touch of nutmeg with the cinnamon. Recipe calls for 3/4 cup granulated sugar, I used a little less. I cut the butter to 5T.  Instead of 1 cup firmly packed light brown sugar, I used 3/4 cup. MOST IMPORTANTLY: I drained the juice from the mixture & added 1/4 cup of flour to the apple mixture. Our pie was perfectly cooked - browned to perfection in 1 hour & 20 minutes. This recipe is among our favorites - easy to make & SO GOOD!

I have been scouring the Internet the last few days for some fresh ideas for Thanksgiving fare. I saw this recipe and after reading [all 81] reviews I thought to give it a whirl since apple pie is one of my grandson's favorite things. Here is what I modified based on what your reviews said:

1. I didn't heat the iron skillet with the butter and sugar. I did it in a separate pan and poured into a cold iron skillet. That worked good. I didn't wind up with gooey bottom crust. I reduced the brown sugar to half a cup, also. Store bought crust not as rugged as homemade and next time i will go to the effort to make.

2. I put a quarter cup of flour with the sugar and cinnamon and mixed it together before adding to the apples. That also worked good...no sloppy juice. Also grated in a tad of nutmeg. I also baked on a cookie sheet lined with parchment paper.

3. My biggest mistake was using granny smith apples. They are too tart and disintegrated. Next time I will get to apple farm and use a combo of Melrose and Johnathan.

4. Finally, I think next time I will make sure my iron skillet as been reseasoned about an hour before assembly. When the pie cooled it did stick and I couldn't get a nice uniform slice.

The presention in the pan was beautiful...less than desirable on the plate. It tasted good even inspite of the overpowering granny smiths.

Not thrilled. First time making a skillet pie. Left it in the oven for an hour and twenty minutes. While it tastes great, there is a TON of liquid and the bottom crust is mush. I expected I'd get a crispier pie using a skillet :/

Does the crust get wet and gummy?

This Apple pie recipe is the best!  I have never made a pie that tasted as good as this one in my life. My husband makes one of the best apple pies you ever want to eat and even he said this was a bit better then his.. I did add my apple butter to the filling and my own home made apple pie spice..

Made this over the weekend, turned out fantastic.After reading some of the other reviews I did add a tablespoon of flour to the apples and cinnamon, and I took care to only add the coated apples slices, not the juices that were in the bottom of the mixing bowl.Tasted great fresh, not so great the next day.Eat it all the first day.

Other than using a home made crust, I also followed the recipe exactly and the pie turned out perfect. It was as gorgeous as it was delicious and was super easy to put together. The only recommendation I have is putting a foil-lined baking sheet under the skillet because the juices do spill over. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/easy-skillet-apple-pie/

No, the recipe is specific to a cast iron skillet.

I followed the directions to the letter. I question 1/2 cup of butter and 1 cup of brown sugar mixture. It seemed to me to be alot of mixture. But, I continued following the directions right to the letter. About 50 minutes into the bake time, the mixture came to the top of the skillet and boiled over. Is this supposed to happen? I took the pie out and I will try it to see how it tastes. I think I will try it again, but instead of 1/2 cup of butter, maybe 1/4 cup?Any thoughts? I love using my skillet and have made a few dishes with it and wanted to try an apple pie.

I love this recipe. Mine also came out just like the photo. Shared with neighbors and the LOVED it!! Wish I could upload a picture. I mean this makes ME look good!!!!

I made this for Sunday dinner dessert. WAY TOO SWEET! But very easy to fix by cutting the brown sugar and butter in half or at least a quarter. Will make this again but with less sugar and butter and more cinnamon! YUMMY easy dessert!

Outstanding ! I'm all for making everything from scratch but you can't miss by using the refrigerated pie dough. I have made it with Granny Smith + Fuji apples and it's great. I add about 1/4 tsp nutmeg (personal taste). The presentation is fantastic and everyone I've made it for loves it ! You MUST try it !!!!

Well it tastes delicious after I got rid of the sloshy juice. I am not an experienced baker and I sorta expect a recipe to tell me all the ingredients and how to use them. There is no mention of using flour to thicken the juice nor how to apply it. So, the pie, even after sitting for about 6 hours, was very runny. My wife "fixed" it by adding in some flour and cooking it a bit more. The recipe should mention that.

Awesome Apple Pie! Looks beautiful, tastes even better! Followed the recipe as stated but did cut back on the sugar from 3/4 to 1/2 cup. Very easy to make, I'll definitely fix this again! Hubby loves it!

Beautiful presentation and taste, and so easy too. I got rave reviews.

So very easy and so very good!!! It IS my go to desert!!! Perfect for any occasion and any meal! Thank you!

I have made it twice now in the past two weeks. My husband says it is the best apple pie he has ever eaten. I followed the recipe exactly as written. My brother-in-law placed his order for Christmas dinner after I brought it to our Thanksgiving meal. We call my cast iron skillet the "magic pan". Everything made in it seems to be over-the-top delicious. This pie lived up the skillet's reputation.

This pie was so good and so,so easy! I didn't make any changes to the recipe. My pie looked beautiful and tasted great.

Very good and simple apple pie recipe. I liked the rustic look of it being in an iron skillet and the butter pecan ice cream was perfect with it. Will make again. So easy and good:)

Truly outstanding! Have made this more times than any other apple pie and can't really improve on it! It's the simplicity of the pie with just the right amount of spices. You can reduce the sugar a bit and it doesn't change the outcome. The egg white wash at the end makes it fantastic - I love to use the larger sparkling sugar crystals. Makes a beautiful finish.

Absolutely amazing! Followed the recipe exactly, including the pecan ice cream . . everyone LOVED it. Made me look like a professional baker. Will definitely make this again!

Turned out fantastic! I didn't need all the apples I bought, but otherwise followed the recipe as listed. It's so good, that I have a hard time keeping to just 1/8 of the pie. It's really easy, too. Love having another use for my skillet. Thank you!!

I made this pie exactly by the recipe. The pie was beautiful and really delicious. My pie looked exactly like the pie on the website. Thanks Mrs. Wright for this outstanding recipe!

This apple pie is so easy to make and is a hit every time. My family will usually only eat homemade pie crust, but they LOVE this pie. I would recommend it to anyone!!!!!!

Oh sooooooo good! Quick and easy, this is a family fav. I did cut down the quantity of apples. Four to five cups of the sliced apples works for me. This dish is best while still very warm.

I made this with a homemade crust and rolled it out so it was larger than needed. After the pie filling was in, I put a crumble topping over the top of the apples. The same kind you would use for apple crisp. I then folded the crust up and over the crumble topping...then baked. It was awesome. My son has requested it again for our Thanksgiving dinner.

I added about 1/2 tsp nutmeg and about a tablespoons of all-purpose flour so the juice was a little thicker. Other than that it is GREAT! And yes - I use a cast iron skillet all the time!!!

Can I use a non cast iron skillet?

I have learned the hard way to cover the crust the first 30 minutes or so. Otherwise someone burns his hand. We make this pie recipe half the time we bake an apple pie, The other half we bake our family recipe pie. Everyone likes this pie. To make the juice inside of the pie thicker, I used instant tapioca for the thickener. Remember that tapioca does not thicken until it cool. Compare it to cornstarch which thickens when it is hot.

This Pie is the best ever! My husband said "make me none other"!

Possibly the best apple pie I've ever had - definitely the easiest. Be sure to put something under it as the juices will bubble over and smoke your oven up. Make just as the recipe directs - the juices thicken as it sits. Yum, yum

I love cooking in cast iron and couldn't wait to try this recipe. It is beyond good and the iron gives such a nice crunch. I did make some changes because I didn't want to wait til I bought the right ingredients. I used Fuji apples, margarine instead of butter, and I smeared soft butter on the top crust instead of egg whites. I used some "sparkling" sugar and a little turbinado sugar on top for extra crunch. When I make it again, I will go right by the recipe except I will use less sugar if I only have Fuji apples as this was a bit too sweet. I will also still use the soft butter and turbinado sugar on the top crust. . As my husband and I say of good recipe, "This is a keeper!" Oh, I almost forgot...I saw an earlier post about the juice being runny, so I did as I do with apple pies...I added some flour to the sugar and cinnamon mixture before putting it on the apples.

Easy and delicious. I've made this one several times with a few tweeks along the way. When I cooled it on the countertop, I got the carmalized bottom. Cooling it on the rack (as suggested) juicy bottom. Allowing it to sit (if you can wait) gives it a thicker middle. Wonderful either way.

This pie tastes wonderful and is very easy to make. I would have liked the "juice" to be thicker. Any ideas on how I can make that happen, anyone??

My husband said it was the best apple pie he had ever eaten, and I loved the fact that it was so easy. I have shared the recipe with all my friends and everyone that has tried it loves it. My husband requested it for Christmas dinner. Thank you for the recipe (~.~)

There is nothing healthy at all about this - and that is why it has been made 2 times in a week! My father made this for Christmas and when we got home I made it for my mother. The second time I made it I used a deep dish stoneware pie pan and it still worked. Will make it again! As for the 'bottom crust' concerns, I don't think it is supposed to be a crust. I think it is just a 'thickener' type of thing.

I have made this apple pie twice. Everyone loves it! I make the crust using a family recipe with whole wheat flour, and it's really easy (ww flour, baking powder, salt, shortening (I use butter) and water AND my KitchenAid mixer). I also use Splenda in place of the sugar and at least 4 different kinds of apples (Braeburn, Honeycrisp, granny smith and Fuji or Macintosh). I did forget to add alittle flour to the apples, so the filling wasn't as thick, but it was still delicious. I have a 12-inch pan, so had to increase the ingredients a little. The only problem I have is adding the bottom crust to the pan with the butter & light brown sugar mixture....it's so hot. I added half the amount of sugar too. I wonder if I should just skip this last part and only spray the pan with cooking spray, hopefully it will work.

I have to agree that this was the very best apple pie that I have ever tasted. Made for Thanksgiving dessert and received rave reviews. I do have one question regarding the carmelized layer on the bottom of the pan. I had no carmelization and I was dissapointed in that. I followed the directions to a tee, does anyone have any suggestions as to what they did to attain this wonderful sounding addition. I read all reviews and RuthBrittain also asked the same question but I noted that there were no posts responding to it. If you did get the carmelized layer would you share what you did to get that yummy sounding benefit. Thanks and happy baking!

There are very few recipes that you make in your kitchen which turn out exactly like the picture in the magazine. This is the second I've managed to duplicate. I did halve the butter and sugar under the bottom crust because I didn't want a really sweet pie but everything else was according to directions. I've made 5 already and they all look like the picture. I've been making apple pies for 45 years and this is the first I've made without making the crust from scratch; I'll still make mine on occasion but I have taken this one as a gift and everyone agrees that it's one of the best they have ever tasted. Thanks for such a wonderful recipe.

I've made and ate my share of apple pies. This is the best ever. It was perfect, and with a mixture of different apples, it was delicious. The apples didn't collapse--the height of the apples was the same going in the oven as presented on a plate. The bottom crust was a little soggy but that's what makes it good. A bonus is that it looks wonderful on your thanksgiving table.

okay..this is the VERY FIRST apple pie i have made..and i followed the recipe exactly. I took the first bite and OMGosh!!!!!! this is absolutely THE BEST apple pie i have EVER eaten. So darn easy to make and everyone raved over it...just 3 days later my family is asking me to make another one! I was soooo proud! and to add the vanilla ice cream just adds more crazy sounds coming from everyone's closed lips as they munch away :D thanks for such a beautiful and yummy recipe..oh BTW it looked JUST like the pic.

What an incredible apple pie recipe!!!!!! Simple to make but tastes like you spent hours to make!!! LOVED IT...LOVED IT

OMG. This was the best dessert. I make my pies from scratch. This was quick and easy. Everyone loved it.

So easy to make and the pie looked like the one on the cover. My guests raved over this pie. It was delicious. I've made many apple pies from scratch but this is the only one I'll make from now on. I still don't understand people who write a review for a specific recipe like this and go on about how they changed it by using different apples, peaches, sugar or no sugar. You DID NOT Rate or Review this particular recipe!! Why bother?!

Wonderful recipe! I won 1st place in a pie contest this evening! :) I did reduce the sugar to 1/2 cup as suggested by several reviewers. I also drained the "juice" from the bowl before adding to the apples to the pie as suggested by SharlotteHughes. I used 1/2 Piipin apples and 1/2 Fuji and a homemade pastry for the crust as mandated by the contest. Beautiful appearance and great flavor. Thank you! :)

have made this several times to rave reviews (cut sugar to 1/2 c based on reviews). Wondering if I'm getting the intended benefit of the butter/sugar mixture that is placed under the crust. Once baked, I'm not sure it brings anything...is there suppose to be a crunchy or caramel-like layer on bottom? Am I not cooking long enough? or not letting cool enough? Just wondering if it is necessary (since that is tons of extra calories!)

This recipe was so easy and came out perfect. It looked just like the picture in the magazine! My guests gobbled it up with NO leftovers. Darn! I made it exactly the way it was written and it came out perfectly. I was skeptical using refrigerated pie crust and not from scratch, but it was dee-lish!

Wonderful! We loved it and thank you for sharing!

As Forest Gump would say "I am not a smart man" however, it was not a great challenge for me to bake. Everyone loves it and want more. Looking forward our Family Thanksgiving when all the Children and Grandchildren come home. They all love Apple Pie. Will have a couple of these waiting.

We made this last weekend and it was absolutely delicious!!! The PERFECT apple pie!! We enjoyed it sans ice cream and it melted in our mouths.

AWESOME! This was the best apple pie....everyone loved it. This will make an appearance for Thanksgiving and Christmas. I did add more cinnamon, however it was the BEST..

Absolutely the best apple pie! My husband who enjoys apple pie said it was the AWESOME! Did not change a thing!

This pie turns out beatifully. I have made this four times and everyone has loved it. I've altered the recipe a couple of times. Used fresh pears and apple pie filling and didn't add anything else to the filling. The next time I did blueberries and strawberry pie filling. Also did blueberries and blueberry pie filling. Each time it came out perfect. This will be at the top of my dessert list for a long time!

Delicious! Added a dash of vanilla and nutmeg. Took to a dinner party, and it was a total hit! I've made it twice, once with Braeburn and once with Honeycrisp apples. Both worked beautifully!

My family loves apple pie and this was the best and easiest recipe that I have ever made. This recipe puts Mrs. Smith's apple pie to shame (sorry Mrs. Smith)! I used to use Mrs. Smith but always had to doctor it up with butter, cinnamon, a little lemon juice and vanilla for it to taste homemade. No more because I have a recipe that needs no doctoring up! Thank you Southern Living for such an awesome recipe.

I have a question. Recipe says put first crust over the "hot" sugar mixture...doesn't tat melt the crust and make it mushy even after cooking? Is the bottom crust mushy or crisp after cooking? I'm about to make this pie and was concerned.

YUM!!!! The butter pecan ice cream really enhanced the flavor. This was a family favorite!!

My husband, who adores apple pie, said that this pie was even better than a regular apple pie! The only alteration I made was to reduce the sugar in the apples to 1/2 cup, rathan than 3/4 c. I might try even less next time.

I made this pie for my family & everyone (including me!) loved it. It was simply delicious. It was so easy to make and looked just like the picture in my Southern Living magazine! I used Trader Joe's frozen pie crusts. I had two issues: the (organic) brown sugar wouldn't dissolve in the melted butter so I added just a small amount of orange juice (only juice I had) and the sugar melted and formed a nice, rich caramel sauce. I also used only 1/2 C of the granulated sugar instead of the 3/4 C and added a 1/2 t of cinnamon to the sauce; the other issue was that some of the caramel sauce oozed out of the pan onto my foil covered cookie sheet while baking (I'm glad I used a cookie sheet under my pan). Otherwise, this apple pie was excellent, I served it with a good quality vanilla bean ice cream. I can't wait to make it again!! YUM!

I altered the recipe: instead of apples, I used fresh South Carolina peaches. I also added a cap full of pure cocoa bean extract. The cooking time was 45 -50 minutes. Delicious. Can't wait to try the fresh apples this fall.

This pie was so simple to make and my family loved it! I would recommend this to anyone wanting a great apple pie recipe

Easy as Pie! Truly! It was so easy and it turned out just like the photo. I'm thinking that it would taste better with home made crust, but that would defeat the "easy" part. I have shared this link to the recipe with all my facebook friends. Follow up: We found the filling too sweet and too juicy. I think that halving the amount of sugar that is stirred into the apple pieces and draining all the dissolved sugar before adding them onto the bottom crust would help. We do like it though. :)

Mine looked just like the picture and it was so easy to make. The best part is that it was so delicious especially with the toffee on the bottom surprise. I used Trader Joe's organic natural sugar for the top and because it's in large crystals, it gave a professional and sparkly look to the pie that ordinary sugar just can't. My guests loved it and we didn't really need ice cream or whipped cream however I made my whipped cream with a touch of instant coffee granules and no sugar so it gives a slight espresso flavor. Although I love to make apple crisp, this was just as easy and better in my opinion. I used Marie Callander's crusts and they were fine. I'm going to share this with all my (out of town) friends. The locals will just have to come here for it! Even my pastry chef son will be impressed. Jackie Winch, Palm Springs CA

This was amazing and easy. It is delicious and again...EASY! I will never buy a frozen pie again!