Apple pie made in a cast iron skillet could not be any easier! Buy a pre-made pie crust like Pillsbury in the refrigerator section. They come two in a box. You’ll need about 8 gala apples or more. I prefer organic because they are tastier than conventional ones in my opinion. You’ll want to pile in as many apples as you can fit in the skillet. They will shrink as you cook them, so keep that in mind. You will only need a pie crust on the top layer, not on the bottom. The second pie crust you may use to add decorations like leaves or flowers etc or make two pies!

Preheat your oven to 375 degrees. Rinse the apples, peel the skin, and slice them thinly.  In a large bowl place the thinly cut apples and squeeze a hint of lemon.  Then add in 1/2 cup white sugar, 1 heaping tablespoon light brown sugar, and a dash cinnamon as well as 2 teaspoons tapioca, and mix well. You can add in yellow raisins if you’d like too. Pour the seasoned apples into the skillet and keep on medium heat setting, and cook for about 5-6 minutes just until slightly tender. Turn the heat off and take off the hot burner.

Next, carefully place the pie crust over the top and design as you wish. You may cut leaves free form style as you see here in this photo from the second pie crust. Or use a cookie cutter and cut out leaves, or hearts. Be sure to add a few slits to allow steam to escape. Use extra care as you seal the top pie crust as the skillet is still hot as cast iron maintains its heat!!!!!!! You may let it cool a bit then work with it.

Bake in oven at 375 degrees for about 25-30 minutes.  Once the crust is golden brown, take it out.  Serve warm with vanilla ice cream and whipped cream. Put an oven mitt by the handle so your guests know it’s warm. Always a good idea. If you notice it’s a bit runny, add more tapioca next time, it will thicken the juices.