Cast Iron Pan Apple Pie

Because a cast iron pan conducts heat much better than a thin pie plate the bottom of this rustic pie bakes up with a perfectly browned bottom crust. Something I usually have a problem with. Not anymore 😊

Ingredients:
4 or 5 apples, chopped or sliced
5 tbsps sugar
1 tbsp cornstarch
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup cold butter, cut in cubes
2 tbsps melted butter (or egg wash, see Note at end of recipe)
Homemade or store-bought pie crust
8-9" cast iron pan

Roll out the pie dough to a 12" circle and lay in the pan with the excess hanging over the edge.

Toss the apples with the sugar, cornstarch, cinnamon and nutmeg. Make sure you have enough apples to pile high in the pan then top them with cubes of butter.

Fold the sides of the dough up towards the middle of the pie overlapping every so often. Brush with melted butter. You can sprinkle a little sugar on the top if you like. I used a pretty pink sugar!

Bake at 400 F for 35-45 minutes. I would have like it a little more golden...maybe an egg wash next time instead of melted butter. But otherwise this pie was awesome!

NOTE:  I have since made another pan pie, this Strawberry and Apple Cast Iron Skillet Pie, and have decided an egg wash on the crust is far superior to brushing with melted butter.
https://hotandcoldrunningmom.blogspot.com/2019/10/strawberry-and-apple-cast-iron-skillet.html