This three-layer, cast iron apple pie is a Southern favorite!
Ingredients
- butter: 0.5 cup
- brown sugar: 1 cup
- Granny Smith apples -- peeled, cored, quartered, and: 5 piece (sliced)
- refrigerated prerolled pie crusts: 3 piece (9 inch)
- white sugar: 1 cup (divided)
- ground cinnamon: 2 tsp (divided)
- white sugar: 0.25 cup
- butter, cut into small chunks: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Place 1/2 cup butter into a 9-inch cast iron skillet; place the skillet in the preheated oven until butter is melted. Remove the skillet and sprinkle with brown sugar; return to the oven to heat while you prepare the apples.
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Remove the skillet from the oven; arrange 1 refrigerated pie crust on top of brown sugar. Top pie crust with 1/2 of the sliced apples. Sprinkle 1/2 cup of white sugar and 1 teaspoon of cinnamon on top. Place second pie crust over apples; top second crust with remaining apples and sprinkle with 1/2 cup sugar and 1 teaspoon cinnamon. Top with third crust; sprinkle with 1/4 cup sugar and dot with 1 tablespoon of butter. Cut 4 slits into the top crust for steam to escape.
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Bake in the preheated oven until the apples are tender and the crust is golden brown, about 45 minutes. Serve warm.
