Stuffed Crust Skillet Apple Pie

Stuffed Crust Skillet Apple Pie

Course Dessert
Cuisine American
Keyword stuffed-crust-skillet-apple-pie
Prep Time 25 minutes
Cook Time 50 minutes
RestingTime 10 minutes
Total Time 1 hour 15 minutes
Servings 8
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.