Does anything taste more homey than apple pie? YES! This upside down skillet apple pie does. It has all the goodness of an apple pie – tender apples, flakey crust, sweet and spicy–but it has so much more.
The apples are nestled in the most luxurious warm caramel sauce, just begging to be spooned over a scoop of vanilla ice cream. Plus, it’s about 10 times easier than traditional pie.
Easy Skillet Apple Pie
Peel and slice up your apples and toss them with cinnamon and sugar.
Then melt your butter in a cast iron skillet (if you’ve got one). I’m using a 10 inch skillet. When it’s melted, add in brown sugar and cook until it’s dissolved (just a couple of minutes).
Turn off the heat and dump in your apples, spreading them into an even layer. If you happened to have a bag of freezer apple pie filling hanging around, you could use that, by the way. Just decrease the butter in the caramel mixture by 2 tablespoons. I’ve done that, and it makes this easy dessert even quicker! (That recipe does call for less apples than this one. This is still delicious with fewer apples -more caramel to enjoy! Or, you could simply slice up a couple of apples to add in with the pie filling.)
Lay your refrigerated pie crust over the top, tucking the edges in. (By all means make your own if you like, I get mine at Trader Joe’s). Cut some slits on top, brush with a little milk (or a beaten egg, if you want it really shiny) and sprinkle with sugar.
Bake it up until it’s brown and bubbly.
We like to eat it hot, scooped out over ice cream. And leftovers are fantastic just heated up in the microwave for a bit. If you want more of a ‘pie’ experience, this can actually be made with two crusts. The original recipe called for laying one crust over the caramel mixture, before you dump in your apples. Caramel, crust, apples, crust. It was delicious, but I think we like this version better. More saucy. More ooey-gooey.
Try this easy skillet apple pie and tell me how much you love it!
Here’s the recipe: