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Stuffed Crust Skillet Apple Pie

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.

Stuffed Crust Skillet Apple Pie

Easy Stuffed Crust Skillet Apple Pie Recipe

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 the dessert equivalent of comfort food.

Stuffed Crust Skillet Apple Pie

How to Make the Best Stuffed Crust Skillet Apple Pie

  • Ingredients you’ll need to make homemade Stuffed Crust Skillet Apple Pie: Refrigerated pie crusts, Granny Smith apples, granulated sugar, chopped pecans, toffee bits, melted butter, apple jelly, apple pie spice or ground cinnamon.
  • Kitchen tools you’ll need: A 10 inch cast iron skillet or similar oven safe skillet or deep pie dish, an apple corer and peeler, small bowl, sharp knife and cutting board, measuring cups and spoons and a pastry brush.
  • I begin this stuffed crust recipe using refrigerated pie crusts to keep the prep simple. That being said, you could certainly use my Flaky Pie Crust recipe instead.
  • Should you make your own crust, I recommend that you roll the homemade crusts thin since this recipe doubles the crust layer. A thinner crust is more suited in this application and  will allow the hidden layer to shine.
  • If you don’t have apple pie spice on hand, you can use cinnamon instead.
  • When folding over the edges of the crust, it’s not necessary to fuss too much making the edges perfect. 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 just before serving.
  • Store Stuffed Crust Apple Pie at room temperature for up to 3 days or chilled for up to 5 days.


step-by-step pictures for preparing stuffed crust apple pie

More Easy Apple Desserts to Make


Stuffed Crust Skillet Apple Pie

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Stuffed Crust Skillet Apple Pie
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5 from 3 votes

Stuffed Crust Skillet Apple Pie

Prep Time25 minutes
Cook Time50 minutes
RestingTime10 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: stuffed-crust-skillet-apple-pie
Servings: 8 Pieces
Calories: 433kcal
Author: Melissa Sperka


  • 1 15-oz package refrigerated pie crusts (2 crusts)
  • 3 Tbsp butter melted
  • 1/2 cup chopped pecans toasted
  • 1/3 cup bits-o-brickle toffee bits
  • 4 Granny Smith apples cored and thinly sliced
  • 1/4 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.


Serving: 1piece | Calories: 433kcal | Carbohydrates: 55g | Protein: 1g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 314mg | Potassium: 139mg | Fiber: 3g | Sugar: 26g | Vitamin A: 298IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 5 stars
    How could you ever go wrong with apple pie. But, that little surprise inside the crust makes it next level good. Thanks for sharing your recipe!

  2. 5 stars
    The toasted nuts at the bottom made all the difference! Wow. It was a hit. Took longer in my skillet which was a bit bigger, about twice as long for some reason but was well worth the wait. Nice twist on the traditional apple pie!

  3. Hello, I was wondering if the apple jelly is absolutely necessary, or if I can get away with skipping it.
    Any substitutions are welcome also. Thank you!

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