Are you gearing up for the holidays and digging out your favorite pie recipes? You should definitely add this traditional pie-with-a-twist to the list! Skillet Apple Pie with Salted Caramel Whipped Topping is a rustic style pie with all the flavor and goodness worthy of the holidays.
You might be able to tell by looking through my recipes that I love to cook in my cast iron skillet. I’ve used it to make a seasonal Winter Squash, White Bean, and Spinach Sauté dish; for a perfect-for-Thanksgiving dish like, Roasted Brussels Sprouts with Chipotle-Bacon Jam; and to make Skillet Sweet Potato and Black Bean Migas for breakfast. But I hadn’t made dessert in my cast iron skillet until just recently. Now that my Skillet Apple Pie with Salted Caramel Whipped Topping has christened my skillet for sweet treats, I can’t wait to make this pie again!
In my opinion, the skillet makes this a rustic-style apple pie, and instead of adding a full crust over the top or making a lattice topping, I used a cookie cutter to create a pile of “leaves” from the dough. This recipe calls for two, 9-inch pie rounds, and you can either use my recipe for pie dough, or two prepackaged pie dough rounds.
Let’s talk for a sec about the whipped topping for this apple pie. There is no reason to open a tub for this holiday treat! I made this dreamy topping using The Greek Gods Greek-Style Yogurt. When I found out there was a Honey Salted Caramel Greek Gods Yogurt flavor available, I knew it would be perfect to pair with apple pie. I was right! Blend it up with some whipping cream, and you’ll have a beautiful, thick and rich bowl of topping to serve with the skillet apple pie. The topping has great flavor, but it’s not too sweet for this dessert.
I’ve loved each of The Greek Gods yogurt flavors I’ve tried (helloooo Fig Honey), and have made some great smoothies with them, too. The yogurt comes in 6- and 24-ounce sizes, and the company also makes kefir, and lebni yogurt spread.
This would be the perfect pie to serve your guests for Thanksgiving. I can’t wait to bring back the skillet for a dessert encore — this Skillet Apple Pie with Salted Caramel Whipped Topping is just too good to only serve once a year!
Disclosure: I’d like to thank The Greek Gods Yogurt for sponsoring this post. I was compensated to develop this recipe. All opinions are 100% my own.
This is a rustic pie that is simply perfect for the fall and for the Thanksgiving holiday. You'll love the easy-to-make whipped topping using Greek style yogurt!
- 2 (9-inch) prepared pie dough rounds
- 2-2-1/2 pounds apples (I used 10 apples total: 5 Fuji and 5 Granny Smith), peeled, cored, and cut into 1/2-inch cubes
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon lemon juice
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1-1/2 teaspoons cornstarch
- 2 tablespoons turbinado sugar (sometimes called Sugar in the Raw)
- 1 cup heavy whipping cream
- 1 teaspoon cream of tartar
- 5 tablespoons The Greek Gods Honey Salted Caramel yogurt
- Add the diced apples to a large bowl. Add the granulated sugar, cinnamon, nutmeg, and lemon juice, and toss well to combine. Allow the mixture to sit for about 30 minutes.
- Preheat the oven to 350 degrees. F.
- Place one of the pie dough rounds on a flat, lightly floured surface. Use a cookie cutter to cut out shapes from the dough. Gather the scraps together and roll them flat, to about 1/4-inch thick. Continue to cut shapes until all the dough is used. Set the shapes aside.
- Drain the apples and reserve the liquid mixture. Add the cornstarch to the liquid mixture and whisk to combine.
- Add the apples to a large skillet over medium heat. Add the liquid mixture to the apples. Increase the heat to medium-high, and cook for several minutes, or until the mixture thickens. Remove from the heat and set aside.
- Add the butter to the 9-inch cast iron skillet you will use for the pie. Melt the butter on medium heat. Add the brown sugar to the skillet and stir to combine until the sugar dissolves. Remove from the heat.
- Place the second pie dough round in the cast iron skillet, over the melted butter mixture. The sides of the dough will reach up the sides of the skillet.
- Transfer the apple mixture into the pie dough and spread it out across the skillet, just to the top of the pie dough. Make a small mound in the center of the skillet.
- Start from the outside edge of the skillet, and place the cut out pie dough shapes in a circular pattern, working toward the center. Make sure the apple mixture is covered with the cut outs. It’s okay if a few of the cut outs are layered over each other.
- Sprinkle the turbinado sugar over the top of the cut outs.
- Bake for about 1 hour, 15 minutes, or until the crust is golden and the inside is bubbly.
- Remove and cool before slicing.
- Just before serving the pie, add the whipping cream to a cold bowl. Beat on high with a hand blender or standing mixer.
- Add the cream of tartar and continue to beat until the mixture thickens.
- A little at a time, incorporate the yogurt as you’re beating the mixture.
- Stop when the mixture thickens.
- Transfer to a serving bowl and serve with the pie.
I didn't use an egg wash for the top of the pie crust, but you could to create a glossy look. To make an egg wash, beat one egg with 1 tablespoon of water. Lightly brush the egg wash over the top of the crust, then sprinkle with the sugar and bake.