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Preheat your oven to 375°F. Lightly grease an 8 or 9-inch cast iron skillet with butter or cooking spray.

In a large mixing bowl, combine the peeled, cored, and thinly sliced Granny Smith apples with the all-purpose flour, 8 tablespoons of melted unsalted butter, light brown sugar, 1/2 cup of cane sugar, and 1 1/2 teaspoons of ground cinnamon. Toss gently until the apples are evenly coated.

Carefully place one pre-made pie crust into the prepared skillet, gently pressing it up the sides. Pour the apple filling evenly into the crust-lined skillet.

Place the second pie crust over the apple filling. Trim any excess dough and crimp the edges of both crusts together to seal. Cut 3-4 small slits in the top crust to allow steam to escape during baking.

Brush the top crust evenly with the remaining 1 tablespoon of melted unsalted butter. In a small bowl, mix the remaining 1/4 cup of cane sugar with 1/2 teaspoon of ground cinnamon, then sprinkle this mixture evenly over the buttered top crust.

Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.

Remove the skillet from the oven and let the pie cool for at least 15-20 minutes before slicing and serving. This allows the filling to set properly.


Preheat your oven to 375°F. Lightly grease an 8 or 9-inch cast iron skillet with butter or cooking spray.

In a large mixing bowl, combine the peeled, cored, and thinly sliced Granny Smith apples with the all-purpose flour, 8 tablespoons of melted unsalted butter, light brown sugar, 1/2 cup of cane sugar, and 1 1/2 teaspoons of ground cinnamon. Toss gently until the apples are evenly coated.

Carefully place one pre-made pie crust into the prepared skillet, gently pressing it up the sides. Pour the apple filling evenly into the crust-lined skillet.

Place the second pie crust over the apple filling. Trim any excess dough and crimp the edges of both crusts together to seal. Cut 3-4 small slits in the top crust to allow steam to escape during baking.

Brush the top crust evenly with the remaining 1 tablespoon of melted unsalted butter. In a small bowl, mix the remaining 1/4 cup of cane sugar with 1/2 teaspoon of ground cinnamon, then sprinkle this mixture evenly over the buttered top crust.

Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.

Remove the skillet from the oven and let the pie cool for at least 15-20 minutes before slicing and serving. This allows the filling to set properly.
