05/25/2026
C’mon, you know you want a bite 😏
There’s something timeless about the scent of apple pie wafting through the kitchen warm cinnamon, buttery crust, and the sweet-tart richness of baked apples.
This version, baked nice
and slow in a Krustic Dutch oven, adds a rustic charm and unbeatable depth of flavor that only
cast iron can deliver.
Prep Time: 30 minutes
Cook Time: 40 Minutes
Total: 90 minutes
Serves: 8
Ingredients:
400 grams sweet shortcrust pastry or pie crust
3 large apples of choice (granny smith, royal gala, honeycrisp etc)
½ cup brown sugar
100 grams butter
Pinch sea salt
1 teaspoon cinnamon
2 tablespoons milk, for brushing crust
Method:
1. Preheat oven to 390F.
2. Roll out shortcrust pastry to ¼-inch-thick rectangle. Cut a rough circle out of the dough
about the size of the Krustic base then place inside and press up the sides, cut off any
excess.
3. Slice apples in half, core then thinly slice with a mandoline. Place in a saucepan with the
brown sugar, butter, sea salt and cinnamon and heat over a medium heat until
simmering. Cook 5 minutes until apples are starting to soften. Meanwhile, add the lid of
the Krustic to the oven to preheat.
4. 5. Let apple filling cool 10 minutes, then pour the filling into the pie crust.
Roll the remaining dough into a square and cut into 8 even strips. Place four over the top
of the pie from left to right, then weave the remaining strips in the opposite direction.
6. Brust the crust with milk, then place the preheated Krustic lid over the pie and bake for
20 minutes. Remove lid and bake for a further 15-20 minutes until beautifully golden
brown.
7. Cool 15-20 minutes in the Krustic before slicing and serving with vanilla ice cream.
Try this recipe for Memorial Day!
