Caramel Apple Pie
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Cast Iron Skillet Caramel Apple Pie

This Cast Iron Skillet Apple Pie Recipe is a simple twist on the classic dessert! An easy pie filled with perfectly spiced apples and tossed in a rich, bourbon-y caramel sauce which makes this apple pie even more irresistible.
Prep Time1 hr
Cook Time1 hr
Resting time30 mins
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: apple pie, apple recipe, caramel apple pie, caramel sauce recipe, cinnamon whipped cream recipe, fall recipe, iron skillet recipe, pie recipe, skillet pie, Thanksgiving recipe
Servings: 8



Caramel Apple Pie

  • 4 lbs Pink Lady apples, peeled and sliced into 1/2– inch slices Squeeze fresh lemon over sliced apple to prevent browning
  • 2 12 inch pie crusts, homemade or store bought rolled out to ½ inch larger than your skillet
  • 1 cup packed light brown sugar
  • ½ cup butter
  • cup half and half
  • 1 teaspoon Fleur de Sel sea salt or kosher salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon bourbon optional
  • ½ cup sugar
  • 2 teaspoons cinnamon
  • tablespoons corn starch
  • 1 egg, lightly beaten

Cinnamon Whipped Cream

  • 2 cups heavy cream
  • ¼ cup sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract


Caramel Apple Pie

  • Preheat oven to 350°F.
  • Fit one rolled-out piecrust on bottom of skillet and press up the sides. Transfer skillet to refrigerator and chill while preparing recipe.
  • Stir together light brown sugar, butter, half-and-half and salt in a medium saucepan over medium-high heat. Cook, stirring continuously, until butter melts and mixture begins to bubble, about 5 minutes. Continue stirring until mixture begins to thicken, about 2 more minutes. Remove from heat; stir in vanilla extract and bourbon, if desired. Let caramel sauce cool to almost room temperature.
  • Toss sliced apples with sugar, cinnamon and cornstarch. Pour apple filling into prepared skillet.
  • Top the apples with the remaining pie crust, pinching the edges to seal the pie.
  • Brush top of the piecrust with beaten egg and cut 6 to 8 (1-inch) slits in top crust for steam to escape.
  • Place the skillet on a baking sheet and place in the oven. Bake for 60 - 70 minutes until the pie is golden brown and bubbly. If necessary shield the the pie with aluminum foil for the last 10-20 minutes of baking to prevent over-browning or burning.
  • Cool for at least 30 minutes (preferably longer) before slicing.

Cinnamon Whipped Cream

  • Pour chilled heavy cream into mixer/mixing bowl.
  • Beat on high speed. Slowly add sugar, cinnamon and vanilla.
  • Continue beating until stiff peaks form.
  • Cover and place in freezer to for 10 minutes to chill; place in refrigerator if its for later use. Keep refrigerated.