Cast Iron Skillet Low Sugar Apple Pie
As you know I love cooking in Cast Iron Skillets. I own a ton of them, including two pots or as some may call them, my cauldrons. Usually, I like to fix filling and hearty meals in my iron skillets, but today I wanted to create another dessert. An apple pie sounds delicious and very easy. I eat healthy as much as I can, it’s actually a huge goal of mine, so I wanted to make my apple pie low sugar. Hence, Low Sugar Apple Pie 🙂
There are so many benefits to cooking the apple pie in a cast iron skillet, and my most favorite is it is nonstick. I love to cook but I hate staying in the kitchen for countless hours scouring over the sink trying to get that last stubborn stuck on food off. According to Chowhound, this is also their number one reason for cast iron cooking. Also, one cast iron skillet does the job of two pans. You can saute something then place directly in the oven. In the comments, it is also mentioned the heat is more evenly dispersed, therefore, better all around cooking. I completely agree with that statement.
In my recipe, I used the No Added Sugar Apple Pie Filling, but you can easily make your own apple pie filling or if you are great at canning, you can use a canned apple pie filling you have previously made.
- 1 stick unsalted butter
- 2 pre-made pie crusts
- 1 can “No Added Sugar” Apple pie filling (20 oz)
- 1 cup Swerve
- 2 TBSP Cinnamon
- 2 TBSP Swerve
- Preheat oven to 350 degrees.
- In a well-seasoned iron skillet, melt butter and set aside enough to coat top crust, approximately 2 TBSP. Add 1 cup of Swerve to sweeten the butter and heat till dissolved.
- Remove from heat, placing the first crust in the bottom of the skillet.
- Cover crust with No Added Sugar apple pie filling and top with second crust, pinching the edges together (be careful because the skillet may still be hot from melting the butter!)
- Brush top crust with butter.
- Combine cinnamon and 2 TBSP Swerve and sprinkle over top crust.
- Cut slits in top crust for ventilation, then bake at 350 degrees for 60-70 minutes till crust is golden brown.
- Cool 30 minutes before serving.
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