Stovetop Apple Pie

By: Ingrid Gangestad

  • Yield:

    8 Servings

  • Cuisine:


  • Course:



6 tablespoons butter
1/2 cup + 2 teaspoons sugar, divided
1/2 teaspoon ground cinnamon
6 medium Granny Smith apples, peeled, cored and each cut into 8 wedges (about 2 1/2 pounds)
1 unbaked refrigerated pie crust
2 teaspoons cream


  1. Melt butter in 10-inch, oven-safe skillet; remove from heat. Stir in sugar and cinnamon. Arrange apple wedges evenly in skillet, overlapping as needed. Heat oven to 350° F.
  2. Place skillet over medium heat and cook until sugar mixture is light amber in color and bubbly, 8 to 10 minutes.
  3. Carefully place dough round on top of apples; cut a few slits in pastry to allow air to escape. Brush pastry with cream and the 2 teaspoons sugar. Bake 25 to 30 minutes or until crust is golden brown and apples are tender. Serve warm or at room temperature.