Step 1

PEEL AND DICE APPLESWhile this recipe calls for six large apples, you may find that you need more depending on the size of the cast iron skillet being used.

Step 3

I recommend peeling and dicing apples directly into the skillet, filling it to where the apples are nearly overflowing. The pan will look really full, but apples will cook down.

Step 5

COOK THE APPLESRemove the apples from the cast iron skillet, remember that I only put them in the skillet first to be sure that I would have plenty for my filling. Place the apples in a saucepan, add 1/4 cup water: simmer about 5 minutes. Cool.

Step 7

CARAMELIZED LAYERWhile the apples are cooling prepare the caramelized bottom layer. A combination of browned butter, brown sugar and crushed pecans give this apple pie a layor of luscious caramel flavor.

Step 9

RECIPE FOR CARAMELIZED LAYER1/4 cup butter

Step 11

1/2 cup brown sugar

Step 13

1/2 cup crushed pecans

Step 15

Preheat oven to 450 degrees. In a cast iron skillet, place 1/4 cup of butter. Insert skillet into the oven and remove once the butter has melted. Add 1/2 cup brown sugar and 1/2 cup crushed pecans and mix to combine.

Step 17

Press into the bottom of the skillet. Set aside to cool while you prepare the crust.

Step 19

MAKE THE CAST IRON SKILLET PIE CRUSTNo pie is better than its pastry. It starts with using real, whole food ingredients. My preferred choice is a traditional flaky pastry made with lard.

Step 21

RECIPE FOR FLAKY PASTRY FOR 10″ 2-CRUST PIE3 cups flour

Step 23

1 1/2 tsp salt

Step 25

1 cup lard

Step 27

6 tbsp ice cold water

Step 29

Combine flower and salt in a large mixing bowl. Cut in the lard using a pastry blender until the mixture resembles coarse cornmeal or tiny peas.

Step 31

Sprinkle on cold water, 1 tbsp at a time, tossing mixture lightly and stirring with a fork. Add water each time to the driest part of the mixture. The dough should be just moist enough to hold together when pressed gently with a fork. It should not be sticky.

Step 33

Divide dough in half, shape in 2 flat balls, smoothing edges so there are no breaks. Roll dough in all directions to a thickness of 1/8 inch making a 10″ circle.

Step 35

BOTTOM CRUSTFold dough in half and ease it loosely into the cast iron skillet with the fold in the center. Unfold over the caramel layer, using care not to stretch dough. Gently press out air pockets with finger tips. Make cerain there are no openings for juices to escape. Trim edge even with skillet.

Step 37

ADD APPLE PIE FILLING

Step 39

Once cooked apples have cooled, fill pastry-lined skillet with apples. Combine all ingredients below , except butter. Sprinkle seasoning mixture over the top of apples, and gently toss apples to season. Dot the top of the apple mixture with butter.

Step 41

APPLE PIE FILLING RECIPE2 tbsp flour

Step 43

1/2 cup brown sugar, firmly packed

Step 45

3/4 tsp ground cinnamon

Step 47

1/4 tsp ground nutmeg

Step 49

1/8 tsp ground giner

Step 51

1/8 tsp salt

Step 53

3 tbsp butter

Step 55

TOP CRUSTRoll second ball of dough like the first one. After putting filling in the pastry-lined skillet, gently unfold the crust over top of pie. Trim with knife to 1/2″ beyond edge of pie. Gently press and seal crust edges together, crimping edge as desired.

Step 57

Cut vents in top crust or prick with fork to allow steam to escape. Or, cut out shape before placing pastry on top of pie. I used a crow cookie cutter to creat the vent for my pie.

Step 59

BAKE PIE

Step 61

Bake pie in a very hot oven at 450 degrees on the bottom rack, for 10 minutes. Reduce heat to 350 degrees and bake 45 minutes longer. Remove from oven; cool.