I have to say, of all the desserts I have made “sugar free” this one wins. You would be hard pressed to figure out there was no sugar in it. The filling is sweet, creamy and bursting with apple. The crust is flakey, buttery and crisp on top. If I handed you a slice of this with a scoop of homemade, vanilla ice cream I’m pretty sure you’d be happy.
For detailed directions with lots of pictures go here.
This cast iron apple pie is delicious – add a dollop of fresh whipped cream or a scoop of raw ice cream and serve warm.
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Cast Iron Apple Pie
Maple syrup is used to sweeten this rustic, cast-iron apple pie. But you won't miss the sugar. Sweet, buttery, flakey crust - this is a great pie. What makes it even more fun is the simplicity. You won't have to spend hours in the kitchen to eat this apple pie.
Add room temperature butter (not cold, you want to be able to smash it with a fork) to a mixing bowl. Add flour & salt & cut the butter into the flour with a pastry cutter, fork or food processor. You want pea sized bits of butter covered with flour. Add maple syrup and egg and stir. Add ice water 1 tablespoon at a time until dough comes together. Form into a disk, wrap and refrigerate.
To make filling:
First, peel and slice 5-6 large apples. I used Gala because that's all I had in the house. Toss the apple slices, butter, maple syrup, salt and cinnamon into the cast iron skillet. Let cook on medium until the apples are soft.
Stir in the flour. The sauce will thicken. Remove from heat and set aside.
Next, grab your dough from the refrigerator.
Roll out your dough on a lightly floured surface (it helps if you do this on a sheet of parchment or plastic). Flour the surface, place your dough, flour the top of the dough disk & roll out with your rolling pin. Start from the center and roll out toward the edges. To move pie crust, roll crust loosely over a rolling pin & unroll into the cast iron skillet. Trim any excess crust off.
Cut slits in the crust to vent. Brush with butter. Dust with cinnamon or a cinnamon/sugar mixture.