12-Inch Cast Iron Skillet Apple Pie Recipe: Crispy Lattice Crust in One Pan

This 12-inch cast iron skillet apple pie recipe delivers bakery-style perfection with a crisp lattice crust—all in one pan. The secret lies in the cast iron’s even heat distribution, which creates golden edges and a tender, flaky crust without a soggy bottom. I’ve tested this recipe countless times, and it never fails to impress, even with store-bought dough for convenience.

The filling is where the magic happens: a perfect balance of spiced apples, cinnamon, and a touch of brown sugar that caramelizes beautifully. The lattice crust adds visual appeal while keeping the pie’s texture just right—crisp on top, tender underneath. No special equipment is needed beyond your cast iron skillet, making this a foolproof recipe for any home baker.

By the time it emerges from the oven, you’ll have a pie with a crispy lattice crust, fragrant spiced apples, and that signature flaky texture. The cast iron ensures even baking, so every slice is golden and delicious. Serve warm with vanilla ice cream for the ultimate dessert experience.

This recipe works in standard home ovens and includes tips to avoid common pitfalls like overbrowning or a soggy crust. Whether you’re baking for a family gathering or treating yourself, this skillet pie is a game-changer that simplifies dessert without sacrificing quality.

Ingredients for 12 inch cast iron skillet apple pie

Six apples, two sugars, and one sheet of dough—all you need for a showstopping skillet pie.

The apples are the star here—mix Honeycrisp (sweet), Granny Smith (tart), and Gala (balanced) for perfect flavor. Trader Joe’s or Whole Foods usually have these pre-washed, which saves time. If you’re buying whole, look for firm apples with no bruises—those soft spots turn mushy in the oven. I always peel mine (easier with a vegetable peeler), but if you’re in a rush, leave the skins on for extra fiber. For the dough, Pillsbury or store-brand work perfectly—no need to make it from scratch unless you’re feeling fancy.

No mixed apples? Use whatever’s on sale—Fuji, Braeburn, or even tart Granny Smiths alone work. The sugars can be swapped for maple syrup if you’re avoiding refined sugar, but brown sugar’s molasses adds that deep caramel flavor. Short on butter? Olive oil works in a pinch for the lattice, but butter gives that classic flakiness. The egg wash is non-negotiable—it’s what makes the crust golden and crispy. If you’re allergic, brush with milk or water instead. And pro tip: Chill your dough for 20 minutes before rolling—it’s less likely to shrink in the skillet.

This pie tastes even better the next day—cover loosely with foil if you’re not serving it immediately. Keeps 3-4 days in the fridge, but honestly, it’ll disappear faster. Freezes beautifully too: wrap tightly in plastic and it’ll last up to 3 months. I always make a double batch—one for now, one for later. The lattice crust stays crispy if you reheat it at 350°F for 10 minutes before serving. Pair with that vanilla ice cream, and you’ve got dessert perfection.

Step-by-step instructions for crispy cast iron skillet apple pie

Here’s how to make a golden, lattice-topped apple pie in one pan—no deep dish required.

Peel, core, and slice the 6 medium apples into ¼-inch thick pieces. Toss them in a large bowl with 1.5 cups granulated sugar, 0.5 cup packed light brown sugar, 2 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, 0.5 teaspoon salt, and 1 tablespoon lemon juice. Let the mixture sit for 10 minutes—this helps the apples soften and releases their juices.

Roll out the 1 sheet store-bought pie dough on a floured surface to fit your 12-inch cast iron skillet. Press it gently into the pan, letting it drape up the sides slightly. Prick the bottom with a fork, then place a sheet of parchment paper over the dough. Add pie weights or dried beans, and bake at 375°F for 10 minutes. Remove the weights and bake 5 more minutes until lightly golden. This pre-baking prevents a soggy crust.

Spread the apple mixture evenly into the pre-baked crust. Cut the remaining 0.25 cup cold unsalted butter into 8 equal pieces and arrange them on top of the apples. This butter will melt and create pockets of flavor as the pie bakes.

For the lattice, roll out the extra dough (if your sheet yields two crusts) or use the remaining dough from the original sheet. Cut 12 strips (about 2 inches wide) from the dough. Brush the top crust with 1 whole egg beaten with 1 tablespoon water for shine. Weave the strips over the filling in a classic lattice pattern, leaving the center open. Trim any excess dough hanging over the skillet edge.

Bake the pie at 375°F for 40-45 minutes, until the lattice is deep golden brown and the filling bubbles around the edges. If the lattice browns too quickly, tent loosely with foil. The pie is done when the filling is tender and the crust is crisp—no jiggling should remain in the center.

Let the pie cool for at least 2 hours before slicing. This resting time allows the filling to set and the juices to distribute evenly. Serve warm with 1.5 cups vanilla ice cream if desired—trust me, the contrast is worth the wait.

If the crust puffs up too much during baking, gently press it down with a spatula. For extra crispiness, brush the lattice with 1 tablespoon melted butter before baking. And if the filling seems too watery after baking, sprinkle 0.5 cup all-purpose flour over it before adding the lattice—this helps thicken the juices without making the pie dense.

The key to this cast iron skillet pie is patience. The crust needs time to crisp up fully, and the filling must set properly. Once you slice into it, you’ll see why all that waiting was worth it—a perfect balance of flaky, crisp lattice and spiced, bubbling apple filling.

Common mistakes when making this dish

Overfilling the Skillet

I’ve seen this happen more times than I can count—packing the skillet too full with apples leads to overflow, messy edges, and an uneven bake. The filling should sit about ½ inch below the skillet’s rim when spread. If your apples release a lot of juice, press them gently to remove excess moisture before assembling. A slotted spoon works great for this. 🌟

Skipping Pre-Baking

One of the biggest mistakes is skipping the pre-bake step, which is what keeps your crust from turning soggy. Without it, the juicy apples will steam the bottom, creating a gummy texture instead of that perfect flaky crust. Pre-bake for 10 minutes with weights, then 5 more minutes without—this is non-negotiable for cast iron skillet pies. ⏰

Using Cold Butter on Warm Dough

The butter pieces on top of the filling need to stay cold until the lattice goes on. If you roll out the lattice dough and the butter melts into it, you’ll end up with a greasy, soggy top instead of crisp strips. Keep everything chilled until the last minute—even the cutting board. I swear by storing my dough in the fridge while I prep the filling. 🧈

Ignoring the Resting Time

Patience is key here—skipping the 2-hour rest means you’ll slice into a runny, uneven pie. The filling needs time to set, and the lattice to crisp fully. If you’re in a hurry, let it rest for at least 1 hour, but trust me, the wait is worth it. Serve it warm, and you’ll see the difference. ⏳

Overmixing the Dough

When rolling out the lattice strips, handle the dough as little as possible. Overworking it makes the lattice tough instead of tender. Pat it gently into shape and cut the strips with a sharp knife or pastry cutter. If the dough cracks while weaving, just press it back together—it’ll still look beautiful. 🔪

Baking at the Wrong Temperature

The oven temperature matters more than you might think. Too hot (400°F+), and your lattice burns before the filling cooks. Too cool (350°F), and the crust stays doughy. Stick to 375°F for even baking. If your oven runs hot, reduce to 350°F and add 5-10 minutes to the bake time. A thermometer is your best friend here. 🌡️

Frequently asked questions