Skillet Apple Pie for One

Do you like homemade apple pie? Do you not want to make a full-size pie that you have to eat by yourself over several days? I agree… no matter how much I like something (even apple pie!), I don’t want to eat it every day and I certainly don’t want to waste it. Well, here is a recipe for making a skillet apple pie for one. Yep, that’s right… a real deal apple pie for one person – YOU! I wanted to make a delicious pie that did not take extra effort (like pre-cooking the apples, making a caramel sauce, etc) and I think I have succeeded by blending several recipes together. So here you go… a personal apple pie you can make in a small 6 inch cast iron skillet. You do have a well seasoned 6 inch cast iron skillet, don’t you? If not, get one and try this recipe! I think you are going to like this dessert!

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Prep time: 15 mins

Cook time: 70 mins

Total time: 1 hour 25 mins

Serves: 1

Ingredients

1 granny smith apple
1 golden delicious apple
¼ cup dark brown sugar
⅛ tsp salt
¼ cup dried cranberries (optional)
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp cornstarch
2 tsp butter
1 roll pre-made pie crust (or ½ standard homemade pie dough)
1 egg white (or 1 egg beaten with 1 tbsp water)
granulated sugar

Instructions

Move a rack to the lowest position in the oven and pre-heat it to 350 degrees.
Peel, core and quarter each apple in turn.
For each apple, slice 2 quarters thinly (1/8 inch) and section them in ¾ - 1 inch sections.
Slice the remaining 2 quarters of each apple in ½ inch slices and section into ¾ - 1 inch sections.
Place the apples to a large glass bowl and sprinkle the brown sugar, salt, cranberries, cinnamon, nutmeg and cornstarch over top.
Toss to combine thoroughly and set aside.
Grease the 6 inch cast iron skillet.
Roll out the dough and cut out a 9+ inch circle.
Roll the circle over the pin and lay it gently over the skillet.
Ease the dough into the corners leaving an edge over the lip of the skillet.
Gently pour the apples into the dough, piling the center slightly higher.
Shake or tap the pan to settle the apples into the pan
Combine and roll out the remaining dough.
Cut into strips and create a lattice over the top of the apples.
Pinch the lattice edges to the bottom crust and flute the edge.
Brush the crust with the egg white/egg wash and sprinkle well with granulated sugar.
Place the skillet on a baking sheet and place on the lowest rack.
Bake for 20 minutes then rotate.
Bake another 30 minutes, then lightly cover with foil to prevent over browning.
Bake another 15 - 20 minutes until the filling is bubbly.
Remove to a wire rack and allow to cool for at least 30 minutes before serving.
Serve warmed or room temperature as desired (ice cream, whipped cream, etc)

Notes

I added dried cranberries, but you could substitute dried currants to add that little bit extra tartness. Also, adding some chopped walnuts provides a bit of extra flavor and crunch if desired.

Move a rack to the lowest position in the oven and pre-heat it to 350 degrees. Peel, core and quarter each apple in turn. For each apple, slice 2 quarters thinly (1/8 inch) and section them in 3/4 – 1 inch sections. Slice the remaining 2 quarters of each apple in 1/2 inch slices and section into 3/4 – 1 inch sections. Place the apples to a large glass bowl and sprinkle the brown sugar, salt, cranberries, cinnamon, nutmeg and cornstarch over top. Toss to combine thoroughly and set aside.

Grease the 6 inch cast iron skillet. Roll out the dough and cut out a 9+ inch circle. Roll the circle over the pin and lay it gently over the skillet. Ease the dough into the corners leaving an edge over the lip of the skillet. Gently pour the apples into the dough, piling the center slightly higher. Shake or tap the pan to settle the apples into the pan. Combine and roll out the remaining dough. Cut into strips and create a lattice over the top of the apples. Pinch the lattice edges to the bottom crust and flute the edge. Brush the crust with the egg white/egg wash and sprinkle well with granulated sugar.

Place the skillet on a baking sheet and place on the lowest rack. Bake for 20 minutes then rotate. Bake another 30 minutes, then lightly cover with foil to prevent over browning. Bake another 15 – 20 minutes until the filling is bubbly. Remove to a wire rack and allow to cool for at least 30 minutes before serving. Serve warmed or room temperature as desired (ice cream, whipped cream, etc)