If you’re looking for a fun apple pie recipe to try this harvest season look no further. This easy Stuffed Crust Skillet Apple Pie has a hidden layer of English toffee bits and toasted pecans sandwiched between two pie crusts. Hiding goodies in the crust is a simple technique that adds an element of surprise and takes this cinnamon-sugar topped apple pie over the top. Serve a slice just as is or with a generous scoop of vanilla ice cream or dollop of fresh whipped cream.
While apple pie is made and served year-round it marches boldly to the forefront of dessert offerings during fall harvest time. It’s the forerunner to pumpkin and rightly so, if you ask me, let’s enjoy each season and not rush things, don’t you think? It truly is as All-American as baseball and is dessert comfort food. I really love incorporating the same apple pie flavors in other dishes in unexpected ways such as the MSSK readers favorite skillet apple pie biscuits and apple pie cinnamon rolls. In the summer at picnics and in the fall for tailgating, you’ll find my portable caramel apple hand pies being served. During the holidays when I’m feeding a crowd, it’s my apple slab pie that’s a winner every single time.
I begin this stuffed crust recipe using refrigerated pie crusts to keep the prep simple but, you could certainly use a homemade pie crust, if you prefer. In that case, I recommend that you roll the homemade crusts thin since this recipe doubles the crust layer and thin will allow the hidden layer to shine. When folding over the edges, it’s not necessary to fuss too much with making the edges perfect, as this is a rustic pie and meant to reflect the handcrafted love in every bite. Don’t miss the opportunity to top this apple extravaganza with vanilla ice cream or whipped cream for the crowning touch.
- 1 (15-oz) package refrigerated pie crusts (2 crusts)
- 3 Tbsp butter, melted
- ½ cup chopped pecans, toasted
- ⅓ cup bits-o-brickle toffee bits
- 4 Granny Smith apples, cored and thinly sliced
- ¼ cup granulated sugar
- 1 tsp apple pie spice
- 3 Tbsp apple jelly, melted
- Vanilla ice cream for serving
- Preheat the oven to 350°F. Brush the bottom and 1-inch up the side of a 10-inch cast iron skillet or similar deep dish pie pan with melted butter. Set aside.
- Spread the pecans in a single layer on a baking sheet. Toast in the oven for 5 minutes or until lightly fragrant. Cool completely.
- Fit one pie crust onto the bottom of the skillet leaving edges free from the side. (We'll fold this over later) Brush with butter.
- Arrange the pecans and toffee bits over the crust.
- Lay the second crust on top. Brush with butter.
- Arrange the apple slices over the second crust in a fan design. Brush with melted butter.
- Mix together the granulated sugar and apple pie spice. Sprinkle over the apples, reserve 1 Tbsp.
- Press the edges of the 2 crusts together and fold over the edge of the apples. Crimp with a fork or pinch.
- Brush the edge of the crust with butter drizzling any remaining butter over the apples.
- Sprinkle the folded crust with reserved sugar.
- Place into the oven and bake for 40-50 minutes until the apples are golden and tender.
- In a microwave safe bowl melt the apple jelly. Brush over the apples.
- Rest for 10 minutes. Serve warm or at room temperature with vanilla ice cream.