There is a casual, rustic elegance to serving a pie in a skillet. It's a delicious show-stopper that will have your guests rushing through dinner just to get to the good stuff. While you can bake just about any filling in a skillet pie, there just seems to be something about an apple pie that makes the most sense. It's a favorite, a family tradition, and a recipe that will be requested at gatherings for generations. After this you may just be replacing all your pie tins with beautiful cast iron skillets of all sizes.
Use a mandolin slicer to get perfectly sliced apples in seconds. You can buy one online or in a big retail stores for as little as $8.
Make the Filling
Preheat oven to 350 degrees Fahrenheit. Peel, core and slice the apples. Add to a bowl along with the flour, lemon juice, sugar, applesauce, cinnamon, nutmeg and salt. Toss to combine.
Not all apples are the same! Apple varieties vary widely when it comes to sweetness, texture (some get very mealy and grainy) and ability to retain shape when baking. Make sure to use apples that are right for baking (for example, never use Red Delicious). I prefer a mix of tart apples, like Granny Smith, and sweeter apples that retain their shape, like Honey Crisp, Fuji, or Gala.
Add the Pie to the Skillet
Line the skillet with pie dough, and add the filling in an even layer.
Add the Top Crust
Add the top crust to the pie, remove any excess, and seal the edges. Using a sharp knife, make 6 to 8 small slits across the top of the pie. Brush with an egg wash. Bake at 350 degrees Fahrenheit until the top is golden brown, about 60 minutes. Remove and allow to cool before slicing.
To make ahead: Once the pie is in the skillet, and you've finished with the top crust, simply cover and refrigerate until ready to bake. You can wait up to two days before baking, just make sure to keep the pie in the fridge. (Chilled pie may take an additional few minutes to bake).