Iron Skillet Apple Pie

Needs to Cook longer than 45 minutes I decreased brown sugar to 1/2 cup

Delicious. Haven’t figured out if the bottom crust is really necessary? It seems to just disappear.

Awesome and so easy. I have made the crust dough by hand, and I have bought and used inexpensive Kroger Pie crusts. Use the store bought crusts unless you are a pie crust genius. I cannot tell the difference.

Turned out really good but (can’t believe I’m saying this…) it was too sweet. Next time I’ll decrease the amount of brown sugar by 1/4 and see if that works. My skillet was too large also but that didn’t affect the pie itself. Still turned out awesome!!

This is by far my favorite apple pie that I have ever made. I have made it countless times and every time at least one person asks for the recipe. Including my grandmother!! If my granma is asking for it, it has to be good.

Fantastic!

Our guests enjoyed it and I quote, ” The pie was amazing if you are willing to share any part of the recipe I’ve never made apple pie but Jonathan said it was best he ever had .” I reduced the brown sugar by half, my skillet was a bit larger so I added one extra apple, extra cinnamon and extra flour. I cooked the brown sugar with cognac on the stove top as well.

All I did was add a dash of allspice with the cinnamon and it came out great. Everyone in the family that had some came back for seconds. Served warm with vanilla bean ice cream and it was a little taste of heaven!

This pie is to die for! Made exactly from recipe given. So easy and a hit every time. I use a apple peeler which zips the peel off and slices apples. I then cut those slices in half, pile in store bought crust (Pillsbury is the best) pour other ingredients over, seal and brush a little milk and sprinkle sugar on top. Beautiful.

Wonderful and easy. I mixed the sugar cinnamon and flour mix into the sliced apples and they sat, covered on my counter for about 2 hours before I made the pie. What happened was the apples got soft sitting there and there was a lot of liquid at the bottom of the bowl. So I think that may have helped the pie from getting too watery/liquidy. Anyway the pie was great with nice tender apples and a crispy crust. Oh I added a brushing of milk to the crust and sprinkled with sugar and it made it look really nice. I used slightly less sugar than the recipe called for. Needed to bake a little longer then the 45 min. Will make this again. Also no problem removing from the cast iron. I just did it while it was still warm.

It came out okay, but I put too much brown sugar on the bottom layer, so it solidified into the consistency of hard candy.

Easy and fabulous! I’m no baker so I surprised myself (and everyone) that it was so wonderful! I cut back on the sugar and it was still too sweet, so next time I’ll reduce it even more. Still a winner, though!

This was the easiest recipe to follow. It smelled wonderful in my house! I think my skillet was too big or I used more apples than recipe called for as I couldn’t seal the top & bottom crust… BUT it’s still so yummy and the family loved it.

Really good ! Maybe a little less brown sugar next time I make it.

Extremely delicious! Just what I would expect from a nice cinnamon brown sugar spiced apple pie. Mmmm good. Except…… Since it stuck a bit and I am unable to remove it from the pan in slices, it’s more like apple pie stew. Still awesome though.

This is a very tasty pie, that was well received. My DIL said it was simply the best. Having said that, I don’t think I will make it again the same way, as the bottom crust completely dissolves, making it difficult to get a slice of pie. I also add more spices, i.e., ground cloves and allspice, 1/4 tsp of each. I also reduced the white sugar to 1/2 cup.

Very good, made for Thanksgiving and everyone loved it. I cut both the brown and white sugar down to 2/3 of a cup and it was delicious.

It was OK, it was way too candy-like, like toffee, sticky, too sweet for my tastes,

So I read through a bunch of comments, and also adapted this a bit. But the pie is incredible! I don’t even like apple pie. I should have taken a pic before we dug in but it’s a busy house here. Husband & I went out and picked 10 apples off our tree, used 8 of them and a 10” cast iron skillet. I have no idea what kind of apples they are, but they are definitely not Granny Smiths. Used a scant 1/2 cup sugar for each portion of filling and will use less next time. Approx 2.5 tsp of cinnamon and 2 tsp of flour. Mixed these three together all at once (just shy of 1 cup sugar, approx 5 tsp cinnamon, and 4 tsp of flour) and then mixed it all up with the apples and set aside while I melted the butter in the pan. Used 2/3 cup brown sugar and added that to the butter. I made my own pie crust courtesy of Sally’s Baking Addiction (I substitute lard for the called for shortening) and the pie baked up beautifully!! We will definitely be making this again.

Delicious! I followed recipe but mixed the sugar and flour with Reviewer Liz Lee’s spice combo of 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/8 tsp cloves, and 1 tsp apple pie spice. I also rolled out the prepackaged pie crusts so that they would properly fit in my skillet and connect.

I’ve made a lot of apple pies using different recipes. This recipe is the best pie recipe. I slightly changed the recipe: five granny smith apples and three gala apples. The apples were sliced, placed in a medium pot with 1 1/2 cups of water. Heated until slightly soft but not mushy. The pie ingredients were mixed in the pot after the mixture cooled. Drain the liquid off the apples before adding to the crust.