Hands-on Time
20 Mins
Total Time
1 Hour 50 Mins
Makes 8 to 10 servings

Making an apple pie has never been so easy. Simply toss apples, cinnamon, and brown sugar, and spoon over a refrigerated pie crust in the cast-iron skillet. Top with the other crust and bake.

How to Make It

Step 1

Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.

Step 2

Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.

Step 3

Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with butter-pecan ice cream.

Ratings & Reviews

Sweet sweet south

November 26, 2015
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.

November 03, 2016
Right on Dinosaur!!

April 05, 2015
No, the recipe is specific to a cast iron skillet.

Hexdump99's Review

August 02, 2014
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.

FINE pie w/ a few minor adjustments

November 17, 2015
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!

Best pie I've ever made!!!!!!!

September 25, 2017
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.

Best Apple Pie Ever

November 27, 2017
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! 

Marvelous except......

March 04, 2018
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.

helena84's Review

March 18, 2012

MeHappi's Review

December 01, 2012