Tested till perfect Skillet Apple and Walnut Pie

Skillet Apple and Walnut Pie

Serve this rustic deep-dish pie at a fall get-together. Its dramatic presentation — right in the cast-iron skillet — is intriguing.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2003

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10


  • 2-1/2 cups 2-1/2cupsall purpose flour
  • 2 tbsp 2tbspgranulated sugar
  • 1/4 tsp 1/4tspsalt
  • 3/4 cup 3/4cupcubed cold butter
  • 3/4 cup 3/4cupIce water


  • 8 8appleapples, (about 3 lb/1.5 kg)
  • 3/4 cup 3/4cuppacked brown sugar
  • 3 tbsp 3tbspall purpose flour
  • 1 tbsp 1tbsplemon juice
  • 1 tsp 1tspcinnamon


  • 2 tbsp 2tbspsoftened butter
  • 2 tbsp 2tbsppacked brown sugar
  • 2 tbsp 2tbspall purpose flour
  • 1/4 cup 1/4cupchopped walnutwalnuts
  • 2 tbsp 2tbspmilk
  • 1 tbsp 1tbspgranulated sugar
To change the number of servings, enter the number, then press "calculate". or reset


In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until in fine crumbs with a few larger pieces. Add ice water all at once; mix with fork just until dough comes together. With hands, shape into disc. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days or overwrap in foil and freeze for up to 2 weeks.)

Filling: Peel, core and cut apples into 1/2-inch (1 cm) thick wedges. In bowl, toss together apples, brown sugar, flour, lemon juice and cinnamon. Set aside.

On floured surface, roll out pastry into 17-inch (43 cm) round. Fit into 10-inch (25 cm) cast-iron skillet or deep-dish pie plate, letting excess hang over. Spoon in filling; fold pastry over, making rough folds and leaving centre uncovered. Bake in centre of 350°F (180°C) oven for 1 hour.

Topping: In bowl and using fork, blend butter, brown sugar and flour; stir in walnuts. Crumble over filling in centre of pie. Brush pastry with milk; sprinkle with granulated sugar. Bake until pastry is golden and filling is tender and bubbly, about 30 minutes. Let cool on rack. (Make-ahead: Set aside for up to 4 hours.)

Nutritional Information Per each of 10 servings: about

cal 438 pro 5g total fat 19g sat. fat 10g
carb 65g fibre 4g chol 51mg sodium 232mg

% RDI:

calcium 4 iron 16 vit A 16 vit C 5
folate 22
All rights reserved. TVA Group Inc. 2015