Skillet Apple Pie

Skillet Apple Pie, ChefSteps

Description

Based on the recipe by ChefSteps. A double-crusted, cast-iron-baked apple pie designed to avoid the classic soggy bottom. The skillet holds heat close to the crust, everything (dough, filling, assembled pie) stays cold until it hits the oven, and a triple-bake method gives the crust its crackly sear. The filling is bourbon-and-maple-spiked apples with a hit of lemon for brightness.

Yield: One 10-inch pie · Total time: 2 hours, plus making the crust and an overnight rest

Vegetarian Eggs Dairy Gluten Alcohol

Ingredients

Crust

Item	Amount
Buttery, Flaky Pie Crust	x2 batches

Filling

Item	Amount	Notes
apples, peeled and cored	1.3kg (about x8)	Granny Smith
light brown sugar	300g
cornstarch	60g
kosher salt	15g
ground cinnamon	5g
allspice (optional)	0.5g
malic acid	8g	or 8g citric acid, or 100g lemon juice (2–3 lemons)
maple syrup	100g
bourbon whiskey	110g
vanilla extract	20g
lemon zest	x1 lemon, as needed

Egg Wash & Finishing

Item	Amount
egg	x1
water or milk	50g
turbinado sugar	30g

Tools

Items
medium saucepan
small bowl
rolling pin
10-inch cast-iron skillet
baking sheet
pastry brush
foil (for tenting)
oven

Recipe

1. Make the crust and chill: Make a double batch of Buttery, Flaky Pie Crust, following that recipe through its step 4. Separate the dough into a 600g ball (bottom crust) and a 400g ball (top crust). Wrap in plastic and refrigerate for at least 1 hour.

2. Make the filling: Peel and core the apples and slice into wedges about ½ inch thick. In a small bowl, combine the brown sugar, cornstarch, salt, cinnamon, allspice, and malic acid. In a medium saucepan, layer in order: the maple syrup, bourbon, vanilla, the dry mixture, then the apples — this order lets the liquid at the bottom thin out and helps the flavors incorporate.

3. Cook down the filling: Bring to a boil over medium heat, cooking until almost all the moisture is gone and stirring frequently (especially near the end), about 5–10 minutes. Stir in the lemon zest.

4. Chill the filling: Refrigerate until thick and very cold — cold filling is key to a crispy crust.

5. Roll out the bottom crust: Flour your cast-iron skillet. On a large, lightly floured board, roll the 600g ball into a circle about ¼ inch thick. Use a bowl 6–8 inches larger in diameter than your pan (or a parchment trace of the pan bottom plus 3–4 inches) as a sizing guide. Save the trim for decoration.

6. Fill: Lift the bottom crust into the pan using the rolling pin, leaving a little overhang. Add the chilled filling, level it with a spatula, and return the pan to the fridge while you roll the top crust.

7. Roll out the top crust: Roll the 400g ball to just the size of the top of the pan (no extra overhang needed). Cut a hole or decorative vent in the center. Save the trim for decoration.

8. Assemble: Whisk the egg with the 50g of water or milk. Brush the overhanging bottom crust edges with egg wash. Place the top crust on, fold over the excess, and crimp the edges. Brush the top with egg wash. Add any decorative dough pieces, brushing each with egg wash so they adhere. Reserve the leftover egg wash.

9. Freeze: Freeze the assembled pie for 20 minutes to help the crust set and avoid shrinking in the oven. Meanwhile, preheat the oven to 450°F (232°C).

10. Prep to bake: Place the pie on a baking sheet to catch any overflow. Brush once more with egg wash and sprinkle with the 30g of turbinado sugar.

11. Bake three times:

    • 450°F (232°C) for 20 minutes, until the crust darkens.
    • Reduce to 350°F (177°C) and bake 30 minutes more. The filling is already cooked, so this stage just gently heats it through.
    • Increase back to 450°F (232°C) and bake 10 more minutes, until the butter in the crust is visibly sizzling.

    Rotate the pie occasionally for even browning, and tent any spots with foil if they’re browning too fast.

12. Rest overnight: Let the pie rest at room temperature for at least 8 hours so the filling sets while the crust stays crisp. Don’t cool it in the fridge — the moisture rehydrates the crust.

13. Eat it: Serve plain, or with vanilla ice cream or whipped cream.

Note

Why Granny Smith: They hold up well during long, hot bakes, and their tartness balances the sweetness elsewhere in the pie.

Tip

More uses for the crust: A quadrupled batch of the crust also works for pecan pie or a savory turkey pot pie.

Nutrition Facts 10 servings · 1 slice (1/10 pie) each

Calories 720

% Daily Value*

Total Fat 34g 43%

Saturated Fat 21g 104%

Cholesterol 105mg 35%

Sodium 830mg 36%

Total Carbohydrate 97g 35%

Dietary Fiber 3g 11%

Total Sugars 52g

Includes 39g Added Sugars 77%

Protein 7g

Vitamin D 0.7mcg 4% Calcium 66mg 5% Iron 2.7mg 15% Potassium 246mg 5%

* % Daily Value based on a 2,000 calorie diet · Estimated values

Note

Estimated nutrition: Calculated from the ingredients using USDA FoodData Central values, split into 10 slices. Assumes about 1kg of crust (the 600g + 400g balls), unsalted butter in the crust, all of the egg wash, and that most of the bourbon’s alcohol cooks off. It’s a rich pie: about 400g of butter in the crust, 430g of sugar and maple syrup, and 15g of salt in the filling. Cutting it into 12 slices brings every number down by about ⅙.