Apple & Blackberry Skillet Pie

Apple & Blackberry Pie Baked in a Skillet

Pies are generally the flavor of the the season these days, and being as versatile as they are, it is no surprise that Pies are a preferred holiday dessert on most occasions. But today, we drift away from the Pumpkin flavor a bit and focus on earthy apples instead. Homemade Apple Pie has always been a family favorite since generations, but few would have visualized how great apples would work with blackberries! Yes, this not-so-popular combination comes together beautifully, as you can see in this recipe courtesy of Woman’s Day magazine [photo by Con Poulos]. The sweetness of the apples is nicely balanced with the tartness of the berries, giving you a lovely blend of flavor in every bite. The only change I made was adding a teeny-tiny bit of lavender to the dish. I think lavender goes well with both the fruits, but you could even try rosemary instead. Sometimes, ingredients that seem out of place in a recipe are often the ones that infuse all the flavor, especially when using herbs. So give it a try and find it for yourself.

However, the best part about this recipe is that you actually bake the pie entirely in a Skillet! Yes, you heard it right. Take our your cherished cast-iron skillet and put it to good use. Besides being an ideal heat conductor, cast iron cookwareheats evenly and consistently, it is inexpensive and will last a lifetime with proper care, and it is an old-fashioned way to cook fat free. Saute the fruit in this skillet, then cover it with a ready-made pie crust, and put it in the oven to bake. Out comes a bubbly, delicious pie that you can serve just like that, and let your family dig in, sharing from the pan, the true family-style dessert!


Apple & Blackberry Skillet Pie
Prep Time: 15 mins
Cook Time: 40 mins
Serves: 6-8

2 tbsp cornstarch
1/4 tsp kosher salt
1/4 cup plus 2 tbsp granulated sugar
2 1/2 lb apples, peeled, cored and cut into 1/4 inch thick wedges
2 tbsp + 1/2 tbsp unsalted butter
1 tbsp grated ginger
1 10-oz pkg frozen blackberries, thawed
1 qty refrigerated rolled pie crust (make your own pie-crust)
1/2 tsp ground cinnamon
1/2 tsp fresh lavender (or you can use essence)

In a large bowl, whisk together the cornstarch, salt and 1/4 cup of the sugar. Add the apples and toss to coat. Set aside so the apples become soft.

Melt the butter in a large (10-12-inch) cast-iron skillet over medium heat. Add the ginger and cook, stirring gingerly until fragrant, about 1 to 2 minutes. Add the blackberries and lavender and stir to combine.

Remove the pan from heat and add the apples to the skillet, mixing until all fruit is combined. Lay the pre-made pie crust over the fruit, brush lightly with 1/2 tbsp melted butter, and sprinkle with the cinnamon and remaining 2 tbsp sugar.

Transfer the skillet to the oven pre-heated at 400 F and bake until the crust is golden brown and the fruit starts bubbling, about 35 to 40 minutes.

Serve right out of the skillet, family-style. Top it with some whipped cream or ice cream, if you like.

There is a reason people still prefer old-fashioned methods of cooking, like slow-cooking, or using cast iron cookware. Your food will taste better, it will be virtually fat-free, and you’ll have a lot less clean-up to do if you can use just one skillet to make your whole pie. So give this a try, using your choice of fruits and see if a cast-iron skillet still stands the test of time!

Related Recipes
Baked Sweet Potato Pie
Open-Faced Cherry Pie
Chocolate Pecan Pie


  1. This looks absolutely wonderful! Thank you so much for sharing this with us, and kudos for going old school by cooking it right in the skillet!

  2. Jesica @ Pencil Kitchen says:

    I love skillet pies! less hassle! yours look delicious!

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