Cast Iron Skillet Apple Pie (or maybe it’s apple crisp)

Posted on Nov 12, 2013

Ok, fine, so maybe this isn’t a true apple pie. Since I didn’t use a dough or a crust, I guess it’s more like an apple crisp. I’m calling it pie, though.

The cast iron skillet I used has been in my family for years. It belonged to my great grandmother, and I just recently re-treated it. And let me just say this here and now: I’m madly in love with it, and you can expect to see many more recipes using it.

But anyway, as for my not-quite-a-pie, maybe-an-apple-crisp recipe. The filling is from my 1984 edition of Joy of Cooking. I love using old cookbooks for baking recipes because they typically use less sugar than modern day recipes you’ll find online (which is odd of me to say considering that I’m posting this one online). This recipe only uses 1/2 cup of sugar in the filling, which allowed for the true taste of the apple to shine through, rather than the overbearing taste of sugar.

The topping is a modified version of a topping that I got from who knows where. It uses a lot less sugar and butter than the original.

So begin by preheating the oven to 400 degrees. Place the cast iron skillet in the oven to preheat.

Next core and slice:

5 apples

Place them in a large bowl and add:

1/2 cup of brown sugar
1/8 teaspoon salt
1 to 1 1/2 tablespoons of cornstarch
(depending on how juicy your apples are)
1/4 teaspoon of cinnamon
1/8 teaspoon of nutmeg

In another bowl, mix together:

1 1/2 cups of oats
1/4-1/2 cup of brown sugar
1/2 teaspoon of cinnamon

Once mixed, add:

1 stick, plus 1 tablespoon of butter, cubed while still cold

I like to work the butter into the other ingredients with my fingers, but you can use a food processor as well.

Next pull the cast iron skillet out of the oven and add 1 tablespoon of butter to the skillet. It will make a wonderful sizzling sound. Let it melt (it’ll only take a few seconds) and then quickly add the apple mixture (more wonderful sizzling noises) and then pour the topping on. Place the skillet back in the oven and back at 400 degrees for 10 minutes, then reduce the heat to 350 and bake for another 35-45 minutes. 

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