Start with fresh apples and an iron skillet and you wind up with an irresistible cobbler! Cobblers, like pies, can be made with a pie crust, but some have a biscuit or batter topping. Also like pies, cobblers can have a bottom crust, but unlike pies, they always have a top crust. However, the biggest difference in a cobbler and a pie is the filling. Cobblers are made with fresh fruits or berries, whereas pies can be made with fresh or cooked fruit or berries and have a prepared filling that is thicker. Baking in a cast iron skillet helps evenly brown the bottom crust and edges.
Apple Skillet Cobbler
- Prep Time: 25 mins
- Cook Time: 58 mins
- Total Time: 1 hour 23 mins
- Yield: 8 1x
- Category: Dessert, Pies and Cobblers
- 2 9-inch pie crusts
- 8 medium apples, peeled, cored and sliced 1/3-inch thick
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 4 tablespoons butter, cold, cut into pieces
- 1 egg, lightly beaten
- 1 tablespoon granulated sugar
- Place a rack in the center of the oven, and preheat the oven to 450 degrees. Roll the pie pastry out to two 9-inch rounds. (Or use two pre-made crusts.)
- Place one of the pastry rounds in a 10-inch cast iron skillet. Pile the apples into the skillet evenly. Sprinkle the 1/2 cup sugar over the top. Sprinkle on the cinnamon. Distribute the cold pieces of butter across the top.
- Cut the remaining round of pie pastry into 1-inch strips. Lay 4 to 5 strips across the top of the apples, leaving a couple inches in between each one. With the remaining strips weave them in an over-and-under fashion to create a lattice pattern. Pinch the edges of the lattice strips to seal them to the bottom crust. Tuck any excess crust under to finish the edges. If desired, scallop the edges or press the edges down with the tines of a fork to create a finished look.
- Brush the egg on top of the pie crust. Sprinkle the top of the crust with the tablespoon of sugar. Place the cobbler in the oven.
- Bake the cobbler 10 minutes, until golden brown, then reduce the heat to 350 degrees and bake until the filling is bubbly and the apples are soft, about 45 to 50 minutes. Cover the cobbler lightly with foil if it starts to get too brown. Remove from the oven, and let it rest for 30 minutes. Spoon warm into serving bowls and serve with vanilla ice cream.