Puff Pastry Apple Pie Baked in a Cast Iron Skillet
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The classic flavors of apple pie come together beautifully (and easily) in this Skillet Apple Pie Recipe with a Puff Pastry Crust!
Why You’ll Love This Recipe
⭐️ Baked in a cast iron skillet for a rustic presentation and a perfectly cooked apple pie filling.
⭐️ Easy to make with a few staple ingredients
⭐️ Flaky, buttery texture from the addition of puff pastry as the top crust
🍏 Love apple recipes? Check out my other recipes for Apple Skillet Cake, Apple Pie Bars, or Caramel Apple Bread Pudding.
Ingredients and Substitutions
- 6-7 tart apples– preferably use Granny Smith or Gala apples. Apple pie is just as good as the apples used, so use want a firm apple that won’t get mushy when baked.
- vanilla– adds a sweet flavor.
- lemon juice– for flavor and preventing the apples from browning.
- brown sugar– gives a more robust flavor, can be substituted with white sugar or a combination of both sugars.
- cornstarch– helps thicken the pie filling as it bakes.
- puff pastry– used for the top crust of the skillet apple pie. Can be substituted with a traditional pie crust.
How to Make Skillet Apple Pie
- Prepare the filling– place slice apples in a large mixing bowl and toss with lemon juice and vanilla. Next, add in the brown sugar, cinnamon, nutmeg, salt, and cornstarch. Toss until the apples are all coated.
- Slice the puff pastry– roll out the puff pastry and slice into smaller rectangle shapes. About 1 inch by 1.5 inches.
- Prepare for baking– pour the apples into a 10.25 inch cast iron skillet. Layer the puff pastry pieces on top of the apples. Start on the outside edge placing a piece of puff pastry down, then layer another on the bottom edge. Go around the outside of the apple pie, then move in toward the center. Brush with an egg wash and top with dusting sugar.
- Bake– bake the puff pastry apple pie in a 425º F oven for 25-30 minutes, until the puff pastry is golden brown and the center is hot and bubbly.
- Cool– allow the apple pie to cool for 30 minutes to 1 hour before slicing and serving.
- Serve– with a scoop of vanilla ice cream or homemade whipped cream.
Storage and Make Ahead Instructions
This puff pastry apple pie recipe is best the day of, it can be made hours in advance of when you will serve it to allow it plenty of time to cool and set. I would not advice making a day in advance of when you will serve.
I don’t like to store food in my cast iron skillets, so if you have leftovers of this pie, remove it from the pan to an airtight container and store chilled for 1-2 days.
Recipe FAQs
If you notice that the puff pastry is getting too brown while baking, take a piece of foil and place it over the top of the puff pastry while it continues to bake. If just a few spots seem to be getting too hot, place smaller pieces of foil over the pastry on just those spots.
This skillet apple pie recipe is best served the same day it is made.
Crisp, tart apples are the best for this recipe. Choose Granny Smith, Gala, Honeysuckle or Fuji apples.
Keep the puff pastry cold until just before you are ready to bake. A cold puff pastry will puff up best in the oven.
Other Skillet Dessert Recipes You Should Try ➡️
Cast Iron Apple Pie with Puff Pastry
Equipment
Ingredients
- 6-7 tart apples peeled and thinly sliced
- 1 teaspoon vanilla
- 2 teaspoons lemon juice
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 tablespoons cornstarch
- 2 tablespoons cold butter cut into small pieces
- 1 puff pastry sheet
- 1 egg
- 1 teaspoon water
- 1 tablespoon turbinado sugar optional
Instructions
- Preheat the oven to 425º F
- In a large mixing bowl, toss peeled and sliced apples with vanilla and lemon juice. Add in the brown sugar, cinnamon, nutmeg, salt, and cornstarch. Toss to coat the apples.6-7 tart apples, 3/4 cup brown sugar, 1 teaspoon vanilla, 2 teaspoons lemon juice, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt, 3 tablespoons cornstarch
- Spread the apples evenly into a well seasoned 10 inch cast iron skillet. Dot the top of the apples with small pieces of the butter.2 tablespoons cold butter
- Slice the puff pastry sheet into 1 x 1 1/2 inch rectangle pieces with a sharp knife or pizza cutter. Layer the pieces over the top of the apples in the cast iron pan, starting with the outside edge of the pan moving towards the center, barely overlapping the pastry pieces.1 puff pastry sheet
- Whisk together the egg and water to make an egg wash and brush over the top of the puff pastry. Sprinkle with additional sugar or Turbinado sugar.1 egg, 1 teaspoon water
- Bake the apple pie for 25-30 minutes. If the top is becoming too brown while baking, place a piece of foil over the top of the pie for the remaining baking time, until the apples are soft and the liquid is hot and bubbly.1 tablespoon turbinado sugar
- Allow to cool 30 minutes to 1 hour before serving.
Notes
- Nutrition facts are just an estimate of the ingredients listed in the recipe.
- Make and serve this pie on the same day for best results.
