CAST IRON APPLE PIE
This was my very first dessert I created where all my family and friends convinced me to start baking and making a food blog out of it. When I first started sharing this recipe, and all my future ones, it was really hard for me to come to terms with it, for the selfish idea of not wanting other people to have, claim or bake my recipes that I had put so much time and effort into producing. I finally came to the conclusion that what good is it if I’m the only one that knows and can bake all my recipes? Why not share it for others to bake as a means to bring family and friends together through deliciously indulgent recipes. Afterall, that is my motto.
Although this seems like just a regular apple pie and some might be asking “what is so special about this apple pie in comparison to others?” My answer is my secret ingredient underneath the bottom pie crust…
BROWN SUGAR AND BUTTER… melted together.
When baked, these flavors come together with the bottom layer pie crust and forms this stick bun meets cinnamon rolls filling like texture that is so incredible when sliced into. Its this sticky, sort of crusty, sweet, caramelized gooey buttery pie crust melted into the brown sugar butter mixture. I am not really sure how else to describe it so, I guess you’ll just have to bake it for yourselves and see!
HOW TO MAKE:
PIE CRUST -> I have made this both with frozen pie crusts and homemade. The latter is obviously harder and more time consuming; so, if you are in a time crunch use frozen store bought pie crust because it works just as great and will turn out amazing! (I have used frozen pie crust several times and sometimes it comes out tasting even better) The tricky part about this recipes is that while you are making homemade pie crust, the brown sugar and butter are melting in the cast iron. Therefore placing dough in a hot cast iron can make the dough really hard to work with.
I suggest, melting the sugar and butter in a different skillet or pot and then transfering the mixture to the cast iron when ready, so that your cast iron pan isn’t extremely hot when placing the dough in it. If you are using frozen pie crust, it is extremely hard and cold so working with a hot cast iron pan really will not affect this the dough. It’s all about preference, if you have worked with dough before and made pies ever, than do whatever is easiest; otherwise, if you have not, I suggest melting butter and sugar in separate pan and then transferring right before assembly.
Combine the cold cubed butter, flour and sugar in a food processor until a wet sand like texture is formed. Than add the water adding only a few tablespoons at a time, you do not want to form a wet sticky dough. You want it sort of dry but when pressed together it will stick and form a ball without crumbling apart (if you follow my measurements it shouldn’t be an issue.)
APPLE PIE FILLING – Take about a dozen apples of your choice (i’ve used just about every kind but i tend to use a mix of Granny Smith, Fuji and Gala) and cut them really thinly. I do this by hand because I want the slices to be thin enough for them to cook all the way through and get sort of flimsy. You most definitely can use a food processor or any machine that can help cut for this process as well. Add to a large bowl with the sugar, cinnamon and lemon juice/zest. This will prevent them from browning and getting bad too quick.
ASSEMBLY – Add the brown butter and melted butter mixture to the bottom of a cast iron pan, if you haven’t already melted it together in the pan to begin with. Add one the frozen or premade homemade pie doughs over the top of the sugar and butter mixture. Pour in the apple filling on top. Add another frozen or fresh pie crust dough on top and seal it shut. You are more than welcome to make shapes, weave together strips etc. to make a design on top. If there are not holes in the top from braiding together strips of dough, then be sure to make some cuts on the top of the pie dough.
Make a egg wash and brush all over the top of the pie dough. This is optional, but you man sprinkle some cinnamon sugar on top. Put it in the oven and bake and ENJOY!
CAST IRON APPLE PIE
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servings1
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HourIngredients
- PIE CRUST (frozen crust tastes just as amazing)
375 grams flour - 3 cups
3 teaspoons sugar
227 grams unsalted butter; cut into cubes - 1 cup (2 sticks)
120 grams of ice cold water - ½ cup + extra tablespoons if needed
- APPLE PIE FILLING
10 - 18 Apples of choice (Granny Smith, Gala, Fuji etc.) *
1 - 2 cups sugar
2 - 4 tablespoons cinnamon
Lemon juice from 1 - 2 whole lemons
1 - 2 Tablespoons lemon zest
- ADDITIONAL INGREDIENTS
1 stick butter
1 cup of brown sugar
1 egg
2 Tablespoons water
Directions
- PIE CRUST - can use frozen pie crust as well
In a food processor or by hand in a large bowl, combine flour, sugar and butter (cut the butter into cubes to make it easier to break down with fingers and work with) If using a food processor, make sure to pulse until a crumbly wet like sand with some pea-like chunks are formed.
Slowly add in the cold water until you have a dough that holds together but is not sticky or wet. When pinched together it will hold its shape but does not stick to your hand and leave residue. I typically use the full 120 grams and that seems to be the perfect amount.
Take the dough out and form two circles. Wrap in plastic wrap and let sit in the fridge for at least an hour and up to 72 hours.
- APPLE PIE FILLING
Peel and cut the apples into thin slices and add them to a large bowl.
Sprinkle with sugar and cinnamon according to h0w many apples are used and flavor.
- BROWN SUGAR BUTTER
In the meantime of cutting apples, in a saucepan or the cast iron pan being used to bake the pie, melt together the brown sugar and butter until fully melted and combined. Set aside and let cool a little. If using a different sauce pan, transfer it to the cast iron and spread out on the bottom of the pan.
- ASSEMBLY
Preheat the oven to 350 degrees F
Make sure your brown sugar butter mixture is at the bottom of the cast iron pan. Take the pie crust dough out of the fridge and roll out until large enough to cover the entire bottom of the cast iron pan with a little hanging over the edges. It will be sitting on top of the brown sugar mixture.
Add all the apple filling on top of the bottom layer of dough
At this point, You will roll out the top layer of pie crust dough. You can either leave it as one large sheet or cut strips and shapes and do a braided effect or just a simple flat lay. Either way, cover the entire top of the apple filling.
Mix together the egg and 2 tablespoons of water to make a egg wash. Brush this all over the top of the pie crust.
Sprinkle the top with some sugar and crimp or cut off the excess pie crust around the edges of the cast iron pan.
Bake for 55 - 1 hour and 10 mins or until the crust has a golden color and fully baked.
APPLE PIE FILLING
- * Amount of apples depends on how high you want to stack your apples, they do shrink while cooking so I usually use tons of apples.
- All of the apple pie filling ingredients will change depending on how many apples are used. Just keep tasting it and add more of each ingredient depending on flavor.
