This has been our most popular recipe every year since we first published it in 2011. A traditional cast iron skillet apple pie with a few seasonal additions make it the perfect treat to serve all autumn long.
It is my go to recipe for fall. Nothing is better than going to the local orchard and hand harvesting the apples yourself. I use a Martha Stewart enameled cast iron skillet. The pie comes out perfectly every single time. The pie is perfect served hot or cold.
1 stick + 1 tablespoon butter
1 cup brown sugar
1 cup white sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 tablespoons sorghum or maple syrup
1 boxed pie crust
5 pealed and sliced apples
Preaheat oven to 350 degrees. Add stick of butter and brown sugar to bottom of skillet. Place in oven until melted, do not let boil.
Remove from the oven. Put bottom crust in skillet. Toss apples in sugar, spices, and syrup. Add mixture to skillet. Place remaining butter on top. Cover with crust. Dust top of crust with a dash of sugar and spices.
Cut vent holes or decorative pattern in the top of the pie. Bake for 30-45 minutes or until apples are tender.