Old-Fashioned Deep Dish Apple Pie Baked In A Cast-Iron Skillet
There's nothing quite as good as an old-fashioned deep-dish cast-iron apple pie! Made with sourdough pie crust, apples from our orchard and served with homemade vanilla ice cream, this is our favorite apple pie recipe. It’s the perfect blend of tart and sweet, and made with just a few simple ingredients, including the homemade ice cream!
Equipment
- 1 Apple peeler/corer/slicer, optional this makes peeling and coring the apples easier, but a pairing knife works fine too.
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 Pastry brush for adding butter to top of pie
- 1 Cast iron skillet or 9" x 13" pan my favorite deep dish pie pan is my cast iron skillet, but a 9" x 13" pie pan will work fine too.
- 1 Rolling pin for sourdough pie crust
Ingredients
- 3 quarts canned or fresh apples
- 1 ½ cups sugar, optional (only needed if using fresh apples)
- 3 Tbl. cinnamon
- ¾ cup flour
- 4 batches sourdough pie crust
Topping Ingredients
- 2 Tbl. butter
- ¼ cup sugar
Instructions
- Make 4 batches of sourdough pie crust - can be made several days ahead of time and just wrapped in plastic wrap in the refrigerator.
- Heat oven to 350 degrees.
- Roll out half of your homemade pie crust on a lightly floured surface and place it in the bottom of your cast iron skillet or baking pan.
- Using a sharp knife, cut away excess dough from the edge of the pie pan.
- In a large bowl, combine apples, cinnamon, flour and sugar (if using fresh apples)
- Pour the apple mixture into the bottom crust.
- Roll out the top crust on your floured work surface and place on top of the fruit filling. Crimp the edges of the crust to seal them together.
- Be sure to make some slits in the top of the pie dough to allow the steam to escape while the pie is baking.
- Brush with melted butter and sprinkle with sugar
- Place on a parchment-lined baking sheet in case the pie bubbles over, optional.
- Bake at 350 degrees for one hour or until the crust is golden brown and the apples are tender (if you started with fresh apples).
- Remove hot pie from oven and serve with homemade ice cream.
- Leftovers can be stored in an airtight container for up to a week in the refrigerator, although I highly doubt it will last that long.
- If you try this recipe and love it, please come back and give it 5 stars! Tag me on Instagram @wagonwheelhomestead21
Notes
- You can make the sourdough pie crust up to several days ahead of time, and then this pie comes together quickly.
- Fresh, frozen or canned apples work great in this recipe.
- I like to put a regular crust topping on my apple pie, but you can also make a crumb topping with some flour, brown sugar, cinnamon and butter. Just mix it together until it resembles coarse crumbs and put it on top of the unbaked pie.
- I make 4 batches of my sourdough pie crust for a deep dish pie of this size. If you make a smaller pie, you could mix up less pie crust. You can always use extra pie crust to make sourdough pop tarts, or even savory items like chicken or beef pot pie
- There is no need to add any extra sugar to the canned apples. You'll only need to add sugar to the apples if they are fresh.
