The Pioneer Woman Tasty Kitchen
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Rustic Skillet Apple Tart

4.33 Mitt(s) 3 Rating(s)3 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 5

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Level: Easy

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Description

My favorite go-to recipe when I’m in a pinch for an impressive dessert. How can something so easy be so delicious?

Ingredients

  • 1 whole Ready Made Pie Crust
  • 3 whole Large Apples, Cored And Chopped
  • 6 Tablespoons Sugar
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Cinnamon
  • ½ teaspoons Nutmeg
  • 4 Tablespoons Butter, Chilled And Cut Into Cubes
  • 2 Tablespoons Melted Butter, For Brushing Crust
  • 3 Tablespoons Sugar For Sprinkling, Preferably Large Crystal Such As Turbinado

Preparation

Preheat oven to 400 degrees.

On a lightly floured surface, roll the dough into a 12–14 inch circle. Place it in an 8 or 9-inch cast-iron skillet, allowing the dough to hang over the edge.

In a bowl, combine apples, sugar, cornstarch and spices. Mix until apples are thoroughly coated. Fill the pie crust with the apple mixture, piling it high in the middle. Gently fold the dough edges in towards the center. Dot apples with butter pats and brush the crust with melted butter. Sprinkle sugar over the apples and crust. Bake for 30–40 minutes, or until crust is brown and sugar has melted.

Serve warm.

(Pie crust purists may choose to make 1 recipe of homemade pie dough.)

2 Comments

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jennieinpa on 7.3.2010

Oh my goodness – this looks amazing. I’m usually not a pie baker, but these look like fun to make and even more delicious to eat! Now to find some mini skillets! My husband will flip if I make these : )

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Kelsey Barnard on 4.5.2010

beautiful pictures! this looks amazing!
-Kelsey

3 Reviews

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Lacey Maurer on 7.28.2011

This was very delicious and quite simple to put together. My apples were on the fairly small side, so I used 4. My family really enjoyed this.

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saydlin on 3.19.2011

Flavor was great, apples were unevenly textured (rustic! yum!), and served with ice cream it was fantastic. This recipe is ridiculously easy and quick. One note, if your skillet is bigger than 8 or 9 inches, use a couple more apples, and increase the dry ingredients a bit to compensate. I used a 10 inch, and could have used more apples. The recipe is very forgiving if you mess up and forget something. I didn’t bother cutting it. We just spooned it out. This is not a recipe for a dessert that is going to look like a pie wedge. Cheers for a yummy treat!

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Tiffany on 7.6.2010

I loved how easy this recipe was! I don’t own a cast iron skillet so I ended up just making this in a pie plate, but it was really good and REALLY easy.

I did add an extra tablespoon of sugar and butter, but that was just because I thought I used more apples than I was supposed to.

It’s not super sweet like some apple pies, which I thought was great. We served it ala mode and the sweetness of the ice cream was perfect with the pie!

I literally prepared the whole pie in under 20 minutes. It would have probably taken even less time, but I can’t peel apples very well…
I took it to my family dinner and baked it there and everyone thought I spent all day on it.

The only “complaint” I have is that it because you thin the crust it doesn’t cut very well. But when it tastes good, presentation isn’t as important to me!

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