Have you ever wanted an apple pie but did not have a pie shell to use? This cast iron skillet apple pie recipe will make sure you never go without apple pie again.
Well, as long as you have a cast iron skillet at least. 
Ingredients
Apple Pie Filling
| 8-12 cups peeled apples, sliced* | 2 tablespoons flour (optional) |
| 1 cup sugar | 2 teaspoons cinnamon |
| 4 tablespoons brown sugar | ½ teaspoon salt |
* ½ inch or thinner or even diced apples if preferred
Apple Pie Crust
| 3 ½ cups flour | ½ cup iced cold water |
| ½ teaspoon salt | 1 tablespoon sugar (optional) |
| 16 tablespoons butter |
Preparation
First, combine the salt, sugar and flour in a bowl. Then, cut the butter into small pieces and place the flour mix and butter in the freezer. The colder your ingredients, the flakier and more perfect your pie crust. Cold butter equals better crust. I don’t know why. It just is.
After the butter is chilled (roughly 20 to 30 minutes), combine with the flour mix. If you have a mixer use that, otherwise use two knives or a fork to do so.
The key here is to not over mix the butter.
You want the butter combined with the flour but NOT melted within it. Resist temptation to work fast and whip the butter into the flour. You want the butter to melt in the oven, not in your mixing bowl.
The flour mixture should be coarse and crumbly, with pieces of flour about the size of split peas.
At this point add cold water one spoon at a time, mixing between spoonfuls.You simply want to incorporate the cold water into the flour to create a nice dough that is soft. Don’t feel obligated to use all of the water.
Once you have your pie dough, roll it out evenly and make a circle large enough for your skillet bottom and sides, then another for the apple pie top. Be sure to not stretch dough as it will shrink back down. You can let the dough chill while you prepare your apple pie filling.
While preparing your apple pie filling preheat your oven at 350°F. In a large b0wl simply combine the apples with the cinnamon, sugar and salt. If you don’t have a bowl large enough, place the sliced apples atop your dough in the skillet and pour the cinnamon and sugar mix over them. This is what I do occasionally as it takes less time and tastes equally delicious as other methods.
If you’re wondering about the flour, that’s for making the melted cinnamon sugar sauce inside the pie creamier. Sometimes I like for my apple pie to have some “stick to my rib” effect especially when I have homemade apple pie with ice cream. Totally optional, but well worth it.
The remaining pie crust you simply layer over the top of the apples in your cast iron skillet and make a few slits on top. The pie I made above I sliced into strips and layered across as shown. With the extra dough I made a braid and edged the top of the pie with it.
Both are delicious.
Once finished bake in preheated 350°F oven for 30-45 minutes, or until the top of the apple pie is golden. Let the pie cool completely before serving. Serve warm.
