Cast iron pan apple pie

    1 hour 20 min

    This is a three-layer apple pie baked in a cast iron frying pan. There are three layers of shortcrust pastry, with a delectable apple filling sandwiched in between. It makes a lovely rustic presentation brought to the table right in the pan.

    107 people made this

    Serves: 8 

    • 110g butter
    • 220g dark brown soft sugar
    • 5 Granny Smith apples - peeled, cored, quartered and thinly sliced
    • 3 sheets shortcrust pastry
    • 200g caster sugar, divided
    • 2 teaspoons ground cinnamon, divided
    • 4 tablespoons caster sugar
    • 1 tablespoon butter, cut into small chunks

    Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4.
    2. Place 110g butter into a heavy cast iron frying pan, and melt butter in the oven. Remove frying pan and sprinkle with dark brown soft sugar; return to oven to heat while you prepare the apples.
    3. Remove frying pan, and place 1 sheet of pastry on top of the dark brown soft sugar. Top the pastry with half the sliced apples. Sprinkle apples with 100g of the sugar and 1 teaspoon of cinnamon; place a second pastry sheet over the apples; top the second pastry sheet with the remaining apples, and sprinkle with 100g sugar and 1 teaspoon cinnamon. Top with the third pastry sheet; cut away excess pastry from the sides. Sprinkle the top with 4 tablespoons sugar, and dot with 1 tablespoon of butter. Cut 4 slits into the top sheet for steam.
    4. Bake in the preheated oven until the apples are tender and the pastry is golden brown, about 45 minutes. Serve warm.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (326)


    This is such an outstanding recipe, thanks so much to the cook who shared it. Over the past 45 years I have probably made hundreds of apple pies but this one is just a treat! I made it as written. The process and the iron Skillet is the key to the finished product being so good. I like cooking with Iron cookware so I was delighted to find this recipe. You may want to adjust the amount of white sugar you put on the apples between the layers. I cut it in half because I just know how we like things. It is super sweet no matter how much you put between the layers because of the butter and brown sugar on the bottom. Just adjust to your own families taste but do make it. It is a wonderful pie.  -  02 Apr 2010  (Review from Allrecipes US | Canada)


    For the life of me I cant understand why someone would rate a recipe and go on to say they havent made it yet. That defeats the entire purpose of the system. However, I DID actually make this apple pie exactly as written and it was fabulous! I wouldnt change a thing. Thank you!  -  28 Apr 2010  (Review from Allrecipes US | Canada)


    OMG...didn't think this would be good since there is no flour to thicken but it's totally awesome. Might spray the skillet with nonstick spray before melting butter. bottom crust sticks really bad unless you serve it hot.  -  15 Apr 2010  (Review from Allrecipes US | Canada)