Pecan Crumb Topped Apple Pie in a Cast Iron Skillet
Thank you to whoever gave me the apple pie filling recipe. I made it on Wednesday and couldn't wait to try it today! Also thank you to those who responded to my questions about cook time using the pie filling this morning! I turned my beautiful apple pie filling into a beautiful pecan crumb topped apple pie with homemade crust and baked in my cast iron skillet. Incredible pie! I will not be without this pie filling from now on!
That's the story behind this recipe, and honestly, it's the kind of kitchen moment worth writing down. A jar of homemade apple pie filling, a buttery homemade crust, a crunchy pecan crumb topping, and a hot cast iron skillet — that's how you turn a good pie into a great one. The cast iron gives the crust an incredible golden, crisp bottom, and the pecan crumb topping adds just the right amount of nutty crunch on top of those tender, cinnamon-spiced apples.
If you've got apple pie filling ready in jars, this is the pie to make with it.
Why You'll Love This Recipe
The cast iron skillet makes the crust. Cast iron heats evenly and holds that heat, giving you a crisp, golden bottom crust that never goes soggy — even with juicy apple filling.
The pecan crumb topping is the star. Buttery, nutty, and slightly crisp, it's a welcome change from a second pastry crust.
It's a great use for canned apple pie filling. If you've already done the work of putting up filling, this pie comes together quickly.
It looks impressive but is simple to make. A skillet pie on the table is a showstopper, and no one needs to know how easy it was.
It's perfect for holidays and potlucks. Serve it warm with vanilla ice cream and watch it disappear.
Ingredients You'll Need
Makes one 9- or 10-inch skillet pie (about 8 servings)
For the Crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water
For the Filling:
1 quart (4 cups) homemade canned apple pie filling (or your favorite apple pie filling)
For the Pecan Crumb Topping:
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cubed
3/4 cup chopped pecans
Optional for Serving:
Vanilla ice cream or whipped cream
Why These Ingredients Matter
Cold butter in the crust creates little pockets of steam as it melts in the oven, which is what gives you a flaky, tender crust. Keep it cold right up until you use it.
Ice water keeps the dough cold and helps it come together without overworking the gluten.
Canned apple pie filling is the shortcut here — it's already seasoned, thickened, and ready to go. If yours is homemade, even better.
Brown sugar in the crumb topping adds moisture and a deeper caramel flavor than white sugar.
Pecans bring a nutty crunch that balances the soft, sweet apples beautifully.
Ingredient Substitutions
Apple pie filling: Pear or peach pie filling works well in this recipe too. You can also use two 21-ounce cans of commercial apple pie filling if you don't have homemade.
Pecans: Walnuts or a mix of pecans and walnuts are great substitutes. If you have a nut allergy, you can leave the nuts out entirely and increase the flour in the topping to 1 cup.
Butter: Salted butter can be used in the topping; just reduce the added salt to a pinch. For the crust, unsalted butter is best for control over the flavor.
Flour: All-purpose flour is standard. For a slightly more tender crust, substitute 1/4 cup of the flour with cake flour.
Cinnamon: Pumpkin pie spice can be used in the topping for a warmer, more complex flavor.
Equipment Needed
9- or 10-inch cast iron skillet (well seasoned)
Mixing bowls (one large, one medium)
Pastry blender or fork
Rolling pin
Plastic wrap
Knife or pastry cutter (for the crumb topping)
Measuring cups and spoons
Pie server or spatula
Step-by-Step Instructions
Step 1: Make the Crust
In a large bowl, whisk together the flour and salt. Cut in the cold butter with a pastry blender or fork until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Sprinkle in the ice water, one tablespoon at a time, tossing with a fork until the dough just holds together when squeezed. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Make the Pecan Crumb Topping
In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Cut in the cold butter until the mixture is crumbly and holds together in small clumps when squeezed. Stir in the chopped pecans. Set aside in the refrigerator until ready to use.
Step 3: Roll Out the Crust
Preheat your oven to 375°F. On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to your cast iron skillet, pressing it gently into the bottom and up the sides. Trim any excess dough, leaving about a 1/2-inch overhang if you like a rustic edge. Crimp or fold the edges as desired.
Step 4: Fill the Skillet
Spoon the apple pie filling into the crust and spread it evenly.
Step 5: Add the Topping
Scatter the pecan crumb topping evenly over the apple filling, covering it completely.
Step 6: Bake
Bake at 375°F for 40 to 50 minutes, until the crust is golden brown and the topping is crisp and browned. If the edges of the crust start browning too quickly, cover them loosely with foil.
Doneness cues: The filling should be bubbly around the edges, the topping should be deep golden brown, and the crust should release easily from the skillet when gently lifted with a spatula.
Step 7: Cool and Serve
Let the pie cool in the skillet for at least 20 to 30 minutes before slicing. Serve warm, ideally with a scoop of vanilla ice cream.
Expert Tips
Keep everything cold for the crust. Cold butter and ice water are the keys to flakiness. If your kitchen is warm, chill the dough for 15 minutes before rolling.
Don't overwork the dough. Mix just until it holds together. Overmixing develops gluten and makes the crust tough.
Use a well-seasoned skillet. A well-seasoned cast iron skillet gives the crust a beautiful golden color and a subtle savory note that pairs beautifully with the sweet apples.
Watch the topping. If your oven runs hot, check the pie at 35 minutes. You want the topping golden brown, not dark brown.
Let it rest before slicing. The filling needs a few minutes to set up, or it will run when you cut into it.
Serve it warm. This pie is at its best slightly warm, when the topping is still a little crisp and the filling is soft and fragrant.
Recipe Variations
Oatmeal Pecan Topping: Replace 1/4 cup of the flour in the topping with old-fashioned oats for a chewier crumb.
Caramel Apple Version: Drizzle 2 tablespoons of caramel sauce over the apple filling before adding the topping.
Streusel Only (No Nuts): Skip the pecans and increase the flour in the topping to 1 cup for a classic apple crumble topping.
Individual Skillet Pies: Use four 5-inch cast iron skillets and reduce the bake time to 25 to 30 minutes.
Cranberry Apple: Stir 1/2 cup of dried cranberries into the apple filling for a tart, festive twist.
Storage and Freezing
Refrigerator: Store leftovers covered in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10 to 15 minutes to crisp the topping back up.
Freezer: This pie freezes well. Bake it fully, cool completely, wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven for 20 minutes before serving.
Make-Ahead: The crust dough can be made up to 2 days ahead and refrigerated, or frozen for up to 3 months. The crumb topping can be made up to 3 days ahead and refrigerated in an airtight container.
Frequently Asked Questions
Can I use a store-bought pie crust?
Absolutely. A refrigerated pie crust works well in a pinch — just press it into the skillet and proceed with the recipe.
Can I make this pie in a regular pie plate instead of cast iron?
Yes. Use a deep-dish 9-inch pie plate and bake at 375°F for 40 to 50 minutes. The crust won't get quite as crisp on the bottom, but it will still be delicious.
How do I know when the pie is done?
The filling should be bubbly at the edges, the topping should be golden brown, and the crust should be crisp and lightly browned. If you have an instant-read thermometer, the center of the filling should read around 175°F.
Can I use my own canned apple pie filling?
Yes — that's the point! This recipe was born from a batch of homemade canned apple pie filling, and it works beautifully with any well-made filling.
Why did my filling bubble over?
A quart of filling is generous for a 9-inch skillet. If your skillet is on the shallow side, place it on a baking sheet lined with foil to catch any drips.
Can I add a bottom crust and a top crust?
Yes, if you prefer a double-crust pie, you can skip the crumb topping and top with a second crust instead. Adjust the bake time to about 50 to 60 minutes.
Printable Recipe Card
PECAN CRUMB TOPPED APPLE PIE IN A CAST IRON SKILLET
Yield: One 9- or 10-inch skillet pie (about 8 servings) | Prep Time: 30 minutes (plus 30 minutes chilling) | Cook Time: 40–50 minutes | Total Time: About 1 hour 45 minutes
Ingredients:
For the Crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water
For the Filling:
1 quart (4 cups) homemade canned apple pie filling
For the Pecan Crumb Topping:
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cubed
3/4 cup chopped pecans
Instructions:
Whisk flour and salt in a large bowl. Cut in cold butter until crumbly. Add ice water one tablespoon at a time until dough holds together. Shape into a disk, wrap, and chill 30 minutes.
In a medium bowl, combine flour, brown sugar, cinnamon, and salt for the topping. Cut in cold butter until crumbly. Stir in pecans. Chill until ready to use.
Preheat oven to 375°F. Roll chilled dough into a 12-inch circle and press into a well-seasoned 9- or 10-inch cast iron skillet. Trim and crimp the edges.
Spoon apple pie filling into the crust and spread evenly.
Scatter the pecan crumb topping evenly over the filling.
Bake at 375°F for 40 to 50 minutes, until the crust is golden and the topping is crisp and browned. Cover the edges with foil if they brown too quickly.
Cool in the skillet for 20 to 30 minutes before slicing. Serve warm, with vanilla ice cream if desired.
Notes: This recipe works beautifully with homemade canned apple pie filling. If using a shallow skillet, place it on a foil-lined baking sheet to catch drips.
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