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RGJ’s rustic skillet apple pie brings together two fresh apples, a can of apple pie filling, and a buttery homemade double crust. Cinnamon and nutmeg bring that familiar, cozy apple-pie flavor, while McCormick Apple Cider Finishing Sugar adds a sweet, seasonal sparkle to the golden crust.
I baked ours in a vintage amber Corning Visions skillet, giving this homemade dessert a little extra farmhouse charm. Served warm with a generous scoop of vanilla ice cream, it’s a simple, comforting dessert full of ingredients that make it memorable.
Grab your rolling pin, put that oven to work, and let’s make some apple pie!
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Tools from the Kitchen:
10-inch oven-safe skillet or similarly sized pie dish
Mixing bowl
Measuring cups and spoons
Pastry cutter or fork
Rolling pin
Vegetable peeler
Cutting board and knife
Spatula or wooden spoon
Small pastry brush
Baking sheet to catch any bubbling filling
Aluminum foil, if needed to protect the crust edges
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Ingredients:
For the Homemade Double Crust
1 cup all-purpose flour
1 tablespoon granulated sugar
¼ teaspoon salt
5 tablespoons cold butter, cut into small pieces
3–4 tablespoons ice-cold water, as needed
For the Apple Filling
2 large fresh apples, peeled, cored, and sliced
1 (20-ounce) can Kroger Apple Pie Filling & Topping
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt
½ teaspoon vanilla extract
1 teaspoon lemon juice
1 tablespoon butter
For the Apple Cider Sugar Finish
1–2 tablespoons McCormick Apple Cider Finishing Sugar
1–2 tablespoons milk or heavy cream, for brushing
Crisco shortening, for lightly greasing the baking dish
For Serving
Vanilla ice cream, optional but highly recommended
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Prepare:
1. In a mixing bowl, whisk together the flour, sugar, and salt.
Add the cold butter and work it into the flour using a pastry cutter, fork, or your fingertips. Stop when the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
2. Add 3 tablespoons of ice water gradually, mixing gently until the dough begins to come together. Add the remaining tablespoon only if necessary.
Divide the dough into two portions, making one slightly larger for the bottom crust. Shape each portion into a disk, wrap, and refrigerate for 20–30 minutes.
3. Peel, core, and slice the two fresh apples. Place them in a bowl and toss with the cinnamon, nutmeg, pinch of salt, vanilla extract, and lemon juice. Let them rest for 5–10 minutes while you prepare the skillet.
3. Preheat the oven to 400°F. Lightly grease the bottom and sides of your oven-safe skillet with Crisco. On a lightly floured surface, roll out the larger piece of dough. Carefully transfer it to the skillet, easing it into place without stretching the pastry.
4. Spread approximately half of the canned apple pie filling over the bottom crust.
Add the seasoned fresh apple slices, distributing them evenly.
Spoon the remaining canned filling over and around the fresh apples. Dot the filling with the tablespoon of butter.
5. Roll out the remaining dough and place it over the filling.
Trim excess dough if necessary, then crimp the edges to seal. Cut several vents in the top to allow steam to escape.
Brush the top crust lightly with milk or heavy cream, then sprinkle with McCormick Apple Cider Finishing Sugar.
6. Place the skillet on a baking sheet to catch any drips.
Bake at 400°F for approximately 15 minutes. Reduce the oven temperature to 375°F and continue baking for another 30–40 minutes, checking for a deeply golden crust and bubbling filling.
If the edges brown too quickly, cover them loosely with aluminum foil.
Because skillets and ovens vary, use the crust color and bubbling filling as your main indicators of doneness.
7. Remove the pie from the oven and place it on a heat-safe surface.
Allow it to rest for at least 45–60 minutes before slicing so the filling has time to settle.
Serve slightly warm with a scoop of vanilla ice cream. Let that sweet, spiced filling mingle with the melting ice cream, and enjoy every bite!
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Notes from the Kitchen:
Fresh apples meet pantry convenience. Combining fresh apples with canned apple pie filling gives this dessert both fresh apple texture and a sweet, saucy center.
Choose apples that hold their shape. Granny Smith, Honeycrisp, and Braeburn are good choices. If your apples are naturally tart, the sweet canned filling helps balance the flavor.
Keep the finishing sugar on top. The McCormick Apple Cider Finishing Sugar is our special crust finish, not a substitute for cinnamon or nutmeg in the filling.
Don’t skip the resting time. The filling will be loose when the pie first comes out of the oven. Allowing it to cool helps the slices hold together.
Make it your own. A drizzle of vanilla cream or a scoop of vanilla ice cream makes this rustic dessert extra special.
Storage: Once cooled, cover and refrigerate leftovers within two hours. Enjoy within 3–4 days. Reheat individual slices gently for serving.
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