Cast Iron Apple Pie
Why This Recipe Works
There is nothing quite like a perfect apple pie. However, in the average pie the fruit is unevenly cooked, and its juice turns the crust pale and soggy, making it impossible to slice the pie neatly. Luckily, a cast-iron skillet can solve all of these problems. We started by precooking the apples in the skillet, which drove off some of the extra juice while adding deep caramelized flavor. We enriched our filling with apple cider, maple syrup, lemon zest and juice, and cinnamon. The high sides of the skillet were perfect for a deep-dish pie. Greasing the skillet before lining it with dough ensured a golden-brown crust and made the pie easy to slice and serve.