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Cinnamon-Sugar Apple Pie

Apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate. —Renee Schettler Rossi, New York, New York
  • Total Time
    Prep: 1 hour + chilling Bake: 65 min. + cooling
  • Makes
    10 servings


  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1-1/4 cups cold lard
  • 6 to 8 tablespoons cold 2% milk
  • 2-1/2 cups sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 9 cups thinly sliced peeled tart apples (about 9 medium)
  • 1 tablespoon bourbon, optional
  • 2 tablespoons all-purpose flour
  • Dash salt
  • 3 tablespoons cold butter, cubed
  • 1 tablespoon 2% milk
  • 2 teaspoons coarse sugar


  • In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
  • For filling, in a large bowl, mix sugar, cinnamon and ginger. Add apples and toss to coat. Cover; let stand 1 hour to allow apples to release juices, stirring occasionally.
  • Drain apples, reserving syrup. Place syrup and, if desired, bourbon in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until mixture thickens slightly and turns a medium amber color. Remove from heat; cool completely.
  • Preheat oven to 400°. Toss drained apples with flour and salt. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep ovenproof skillet. Trim pastry even with rim. Add apple mixture. Pour cooled syrup over top; dot with butter.
  • Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place on a foil-lined baking sheet. Bake 20 minutes.
  • Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts
1 piece: 633 calories, 30g fat (12g saturated fat), 34mg cholesterol, 169mg sodium, 90g carbohydrate (62g sugars, 2g fiber), 4g protein.
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Average Rating:
  • Jellybug
    Mar 4, 2020

    The pie is delicious, I cut back a little on the sugar, but that was the ONLY change I made. I will be making this again this Summer...

  • Nightfall
    Feb 25, 2020

    Very good pie; the crust was great, but I did substitute vegetable shortening as we are vegetarians. I did think it was too sweet, but I’m not a Southerner and may have cultural differences in sugar preferences.

  • Donna
    Jan 18, 2020

    Too much sugar for me. I use less than 1/2 cup in my apple pies.

  • Teresa Trent
    Jan 17, 2020

    Wonderful recipe and pastry is NOT RIDICULOUS! No ‘Trader Joe’ or any other store bought piecrust will ever take the place of a lard pastry that is homemade! It will melt in your mouth. NOTE: I’m a ‘seasoned’ baker, too...

  • igotamiata
    Jan 14, 2020

    People… Don’t comment on it if you haven’t made it

  • Priscilla
    Apr 4, 2019

    The crust recipe is ridiculous. Use a regular pie crust recipe or buy one at Trader Joe’s. I’m a seasoned baker and I will tell you this recipe is much more difficult and time consuming than it needs to be.

  • slocook805
    Mar 27, 2019

    1/10th of a pie as a serving. ROFL. What makes ir ala mode 1 tsp of ice cream?

  • Tim
    Mar 27, 2019


  • Thomas
    Mar 18, 2019

    Make your pie in a regular pie pan, preferably deep dish. Using a cast iron pan is just a trendy idea that will do more damage to your well seasoned cast surface.

  • Carol
    Jan 28, 2019

    Mary - it is a 10 inch skillet