This post may contain affiliate links. Please see disclosure form more information.

This Easy Skillet Apple Pie recipe with fresh apples and refrigerated pie crust is an easy dessert baked in a cast iron skillet in a delicious caramel sauce. It’s the perfect fall dessert!

slice of cast iron skillet apple pie with scoop of ice cream on plate.

Not only is this pie very easy to make, but it only takes 30 minutes to bake — and that’s what won me over. I love homemade apple pies, but having the oven on for almost an hour when it’s still hot, isn’t my idea of fun.

But a half an hour is doable, especially if you bake it early in the day.

I found the original recipe watching Tricia Yearwood on Food Network years ago. Since then, I have made my own easy recipe every year — it’s so good — the best apple pie! I use fresh apples instead of pie filling and store-bought crust to keep things easy.

To make this easy pie even easier, use apple pie filling!

Pillsbury pie crusts, granny smith apples, lemon, butter, brown sugar sugar and cinnamon.

Easy Apple Pie Ingredients

You can find these simple ingredients in most grocery stores if you don’t already have them at home.

  • Apples — I use Granny Smith apples for baking. You can use any firm apple, though. Pink lady apples, gala apples and golden delicious apples or honey crisp apples will all work.
  • Refrigerated pie crust — I use Pillsbury pie crusts, but any brand with 2 crusts will work. You can use a homemade pie crust if you have a favorite recipe.
  • Butter — either salted butter or unsalted butter
  • Brown sugar — either light brown sugar or dark brown sugar
  • White sugar — granulated sugar
  • Lemon juice — to keep apples from turning brown
  • Cinnamon — for that classic fall flavor

You will also need a cast iron skillet for best results or any oven-safe skillet that can go from the stove-top to the oven.

How to Make Apple Pie in a Cast Iron Skillet

First, preheat the oven and prepare the apples. If you are using pie filling, you can skip this part!

Cut the apples into 1/2 inch slices. Then, place apples in a large bowl, and toss with lemon juice. Then mix with cinnamon and sugar, and set aside.

sliced apples in brown sugar cinnamon mixture in mixing bowl.

Next, melt butter in the skillet on medium heat until melted. Remove from heat.

Reserve a tablespoon of the melted butter to brush on the top crust. from heat.

Then, spread the caramel layer evenly on the bottom of the skillet.

melt butter and brown sugar in cast iron skillet.

Place the bottom crust on top of the brown sugar mixture. Then, spoon the apple mixture on top of the pie crust.

It looks like a lot of apples! Don’t worry about the pie being too full, though.

The apples will cook down as the pie bakes.

apples topped with pats of butter in pie crust.

Dot the apples with a little butter. Then, place the second pie crust over the apples. Now normally in a classic apple pie recipe, you would pinch the two crusts together, but it’s kind of hard to do in the skillet.

Just pinch the crusts as much as you can. If they don’t really seal, don’t worry. Make 4 slits in the middle of the pie crust using a sharp knife to allow steam to escape.

Finally, brush the reserved melted butter over the crust, and sprinkle with a tablespoon cinnamon sugar.

brush top crust with melted butter.

Baking Time

Place the skillet in the preheated oven, and bake for 30 minutes. When done, the top crust should be golden brown, and apples should be fork tender.

You can tent the top with foil if the crust starts to get too brown.

apple pie baked in cast iron skillet on the table.

How to Serve Cast Iron Skillet Apple Pie

Let the pie cool down a little before serving. There is a lot of liquid bubbling around in the skillet, but it will turn to a thick caramel sauce as it cools.

As wonderful as this easy skillet apple pie is, it’s even better with a big old scoop of vanilla ice cream or butter pecan ice cream on top!

it’s best when served warm. Spoon the sauce from the skillet over the pie slices when serving. The ice cream just melts over the crust and into the apple filling, and all is well with the world. For just a moment, anyway.

slice of apple pie in caramel sauce on plate.

Helpful Tips

The original recipe uses a 9-inch cast iron skillet, but I’ve made this pie with a 10-inch cast iron skillet and a 12 inch skillet without problems. If you use a larger skillet, note that the pie crust does not go all the way to the top of the pan.

Slice the apples into half-inch slices. If you slice them too thin, they will turn to mush.

Sometimes, the pie crust sticks when you are unrolling it. If it tears, place it on a lightly floured surface, and gently press the crust back together.

The caramel sauce will be bubbling around in the skillet as it cooks, and the pie looks messy as it bakes. This is normal. It will thicken as it cools.

If you use a smaller skillet, you may want to place a baking sheet under the pan in the oven to catch any drips. I did not have any problems with overflow using a larger skillet.


More Apple Desserts for Fall

If you like this skillet pie, try my caramel apple dump cake or these delicious crescent roll apple dumplings or my apple crisp without oats. Check out more easy desserts and even more delicious fall recipes.

5 from 4 votes

Easy Skillet Apple Pie

By: Dee
This Easy Skillet Apple Pie recipe with fresh apples and refrigerated pie crust is an easy dessert baked in a cast iron skillet in a delicious caramel sauce. It's the perfect fall dessert!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10


For the Filling

  • 6 Granny Smith apples washed, peeled, cored and cut into ½-inch slices. About 2 pounds.
  • 1 teaspoon lemon juice
  • 2 teaspoons granulated sugar
  • 1 tablespoon brown sugar
  • 2 teaspoons ground cinnamon
  • 1 tablespoon butter cut up into pieces

For the Crust

  • 1 package refrigerated pie crust 2 crusts total
  • ½ cup butter 1 stick
  • 1 cup brown sugar
  • 1 tablespoon cinnamon sugar
Save this recipe!
Enter your email and get this recipe sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.


  • Preheat oven to 400 ℉
  • Cut apples into ½ inch slices, and place in mixing bowl with lemon juice, white sugar, brown sugar and cinnamon. Toss and set aside
  • Melt butter in a large cast iron skillet over medium heat, and reserve 1 tablespoon of the melted butter for later
  • Stir in 1 cup brown sugar and cook until well blended
  • Remove from heat and place 1 pie crust on top of the brown sugar mixture
  • Add the filling on top of the pie crust, and dot with butter
  • Top with second pie crust, and cut 4 slits in the top of the pie crust
  • Brush reserved melted butter over the crust and sprinkle cinnamon sugar mixture over the crust
  • Place skillet in preheated oven and bake for 30 minutes or until apples are fork tender and crust is golden brown
  • Allow to cool slightly. Best served warm


I used a 10-inch cast iron skillet. A 9 inch and 12 inch also works.
Sub 2 21-oz cans of apple pie filling for the fresh apples.
If crust starts to get too brown, place a sheet of aluminum foil lightly on top of the pie.
There is a lot of liquid bubbling up as the pie bakes. It will thicken up into a thick sauce as the pie cools down.


Calories: 323kcal, Carbohydrates: 48g, Protein: 1g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 27mg, Sodium: 159mg, Potassium: 170mg, Fiber: 3g, Sugar: 36g, Vitamin A: 379IU, Vitamin C: 5mg, Calcium: 36mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Like this? Leave a comment below!

When I first made this easy apple pie recipe, I really thought it wouldn’t work. For one thing, the pie crust doesn’t go up very far in the pan. And since the butter and brown sugar mixture is wet and gooey, I thought for sure the crust was going to fall apart. Also, it’s kind of hard to seal the top crust to the bottom.

But it’s all good, folks! I am more than happy to admit I was wrong about the pie, and this one’s a winner!

For more dessert recipes and easy family recipes sent by email, sign up for the weekly newsletter and follow on social media.


Recipe published in 2016 and updated in 2023.

ebook cover.
Download my free eBook!
Fill out the download form to get this collection of easy dessert dips. You'll also receive free recipes each week!
Please enable JavaScript in your browser to complete this form.

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Patty says:

    Loved this recipe! Tons of flavor and both crispy and gooey at the same time!5 stars

    1. Dee says:

      Thank you so much, Patty! So happy you liked the pie!

  2. Martha says:

    What size skillet did you use? I’d love to try this recipe!

    1. Dee says:

      I have a 12-inch skillet, but a 10 inch would be perfect. 🙂

  3. Miz Helen says:

    Your Skillet Apple Pie looks awesome, thanks so much for sharing it with us at Full Plate Thursday this week. Hope you are having a great day and we sure look forward to more of your recipes!
    Come Back Soon,
    Miz Helen5 stars

  4. Katerina @ diethood .com says:

    I absolutely love this apple pie!! Yum!

  5. Renee - Kudos Kitchen says:

    This pie looks totally delicious and I adore the rustic quality it has being made in a cast iron skillet. So homey!

  6. Anna @ Crunchy Creamy Sweet says:

    I’d love a slice of this pie! It looks incredible!

    1. Dee says:

      Thanks, Anna. It really was wonderful!

  7. Trish - Mom On Timeout says:

    I ADORE making pie in a skillet! It’s seriously the best way to make them!

    1. Dee says:

      Thanks so much! I definitely want to make this again.

  8. Jessica - The Novice Chef says:

    Desserts in skillets are totally my jam! YUM!

    1. Dee says:

      They’re so easy to make, too!

  9. Erin @ Texanerin Baking says:

    I love that you made your own filling! Canned filling is just… bla. Not my thing. 😉 This looks awesome!

    1. Dee says:

      Thanks, Erin. It’s not my thing either, and making the filling is so easy!

  10. Dorothy at Shockingly Delicious says:

    Wow, the goo is on the bottom and then a crust goes on top of that? I must try this!

    1. Dee says:

      It sounds odd, but it really works!