Nothing says Americana like good ol’ fashion apple pie—but who has time to make one from scratch? I know I don’t! The good news is that you can still enjoy the flavor and texture of a homemade apple pie without going to all the fuss of cutting apples and rolling out pie crust.
Start with two large cans of apple pie filling. This should provide all the flavor and ooey-gooeyness that you’re craving, but taste it to make sure. If you think it needs a little “something extra,” empty the cans into a large bowl and mix in a bit of cinnamon and nutmeg.
You’ll also need two ready-made pie crusts. I use the ones from my grocer’s frozen case and let them defrost for a minute before using them. Gluten free? No worries! The big grocery stores now have gluten-free crusts, too (and they’re pretty good). To make sure your filling doesn’t erupt in the oven, you’ll need to cut slits in the top crust. You can even try your hand at cutting out a pretty design, which will make your pie extra special (and will really bring out that homemade quality). You can also brush on a little egg white to give it that amazing golden-brown color that screams “Eat me!”
Lastly—but most important—use your small cast-iron skillet. This is your coup d’état. Cast iron heats evenly and thoroughly, which makes it perfect for baking! (No mushy bottom crusts here!) Since store-bought crusts are 9” in diameter, a 9” pan is preferred. If yours is bigger, grab an extra pie shell. Using your fingers, mold the extra shell to fill in any gaps in the crust.
To get the most out of this dessert, take your warm pan straight to the table. Your family will be so impressed with your “homemade pie” that they won’t want to cut into it (for a few seconds at least). Oh and feel free to serve it with a dollop of whipped cream or a side of ice cream—it is Independence Day, after all!
Now, one important note about your cast iron: if you have any leftovers (and that’s a big if), don’t leave them in the pan overnight or they can eat away at the pan’s seasoning. Instead, transfer the leftovers to a glass dish and place them in the fridge. Then clean and care for your cast-iron pan as usual. (Check out this quick video for the basics on cleaning and seasoning your pan.)
Semi-Homemade Cast-Iron Apple Pie
- Cast-iron skillet
- 2 tsp oil for the pan
- 2 pie crusts defrosted
- 1 tsp cinnamon optional
- 1 tsp nutmeg optional
- 2 21-oz cans apple fie filling
- 1 egg white
- whipped cream or ice cream on the side
- Preheat oven to 400 degrees F.
- Rub oil into a small skillet. Place one pie shell in the skillet.
- In a large bowl, stir the cinnamon and nutmeg into the apple pie filling if desired. Add the pie filling to the skillet.
- Cut slits into the second pie shell and place it on top of apple pie filling. (The slits ensure the heat can escape without causing the filling to bubble over.) Brush egg white onto the pie shell so it can bake to a beautiful golden brown.
- Bake 40 minutes or until crust is nice and golden.
- Let the pie rest up to ten minutes. Then serve in the pan with whipped cream or ice cream.
Did you make this semi-homemade apple pie? I’d love to see a picture! Tag me on Instagram or Facebook, and I might share your pic to encourage other homecooks to use their cast iron.
Have a wonderful Independence Day!
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