Apple Pie in a Cast Iron Frying Pan

Apple Pie in Cast Iron Skillet.jpg



Listen to the Big Blend Radio interview with Phyllis Hinz and Lamont Mackay ‘The Cooking Ladies,’ who talk about their RV travel lifestyle, share Grilling Tips as listen below, and discuss their 10th cookbook, “On the Road with The Cooking Ladies, Let’s Get Grilling”!

See their Grilling Tips Here!


2 apples, peeled, cored, and thinly sliced

1 tsp (5 mL) lemon juice

18 oz, (511 mL) can apple pie filling

1/2 c (125 mL) butter

1/4 c (60 mL) brown sugar

1/2 tsp (2 mL) ground cinnamon

1 uncooked piecrust (such as Pilsbury, found in the refrigerated section of grocery store) or homemade

1 tsp (5 mL) white sugar


Preheat the grill on medium (350-450°F/175-230°C) for 10 minutes with the lid closed.

Peel and core the apples. Cut the apples into thin slices. Toss in a bowl with the lemon juice.

Add the apple pie filling to the apple slices. Stir to mix together.

Melt the butter and stir in the brown sugar and cinnamon. Set 2 Tbsp (30 mL) aside and pour the rest of the butter mixture into the bottom of the cast iron frying pan.

Add the apple mixture to the frying pan.

Place the piecrust over the mixture in the frying pan.

Tuck the sides of the pastry tightly around the inside of the pan to completely cover the filling. Poke several holes in the pastry with a fork.

Brush the remaining 2 Tbsp (30 mL) of the butter mixture over the top of the pastry. Sprinkle the pastry with white sugar.

Turn one side of the grill off and leave the other side on medium heat to maintain a temperature of about 350°-375°F (175-190°C). Place the frying pan on the unlit side of the grill.

Close the lid and bake the pie for about 50 minutes or until the crust is browned and the pie is bubbling. If one side of the crust is browning too quickly, rotate the pan.

Using a heat-resistant glove, remove the frying pan from the grill and set on a heat resistant surface to cool before slicing.
Makes 6 to 8 servings.



Phyllis Hinz and Lamont Mackay, The Cooking Ladies, have been restaurant owners, caterers, food columnists, TV personalities, event speakers, travel writers, cookbook authors, and restaurant consultants. “On the Road with The Cooking Ladies, Let’s Get Grilling” is their 10th cookbook. In it, Phyllis and Lamont share their love of all things barbecue interspersed with stories and photos of their experiences travelling the highways and backroads of North America. Phyllis and Lamont are both proud members of the International Food Wine & Travel Writers Association (IFWTWA). Keep up with The Cooking Ladies at

International Food Wine & Travel Writers Association Gardens, Farms & Local Flavors

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