Cast Iron Topless Apple Pie
1.5 hours | 8 slices
The absence of a top crust in an apple pie transforms the traditional experience in several delightful ways. First, it offers a more vibrant presentation of the filling, allowing the beautiful, caramelized apples and spices to take center stage, making the pie visually appealing and inviting.
Without the top crust, the flavor profile shifts as well—each bite is a burst of juicy apple goodness, enhanced by the cinnamon and sugar, without the barrier of a crust. This can lead to a more intense fruit flavor and a slightly different texture, as the top layer usually adds a flaky contrast to the soft filling.
Additionally, a topless apple pie invites creative serving options; you can easily top it with whipped cream or ice cream, turning each slice into a customizable dessert experience. Ultimately, the topless version embraces simplicity and freedom, making it a fun and delicious twist on a classic favorite!
What you need
Apples: I liked to use red delicious and honey crisp, you can use whatever apples are your favorite!
Mandolin: A mandolin allows you to achieve perfectly even slices, which is essential for making this dish look perfect. It also allows consistent cooking and baking. Uniform slices ensure that all the apple pieces cook at the same rate, preventing some from becoming mushy while others remain crunchy.
Cast Iron Pan: Cast iron pans distribute heat evenly, ensuring that your pie bakes uniformly. This helps prevent hot spots that can lead to uneven cooking, resulting in a perfectly baked crust and filling. The ability of cast iron to retain and radiate heat creates a beautifully browned, flaky crust.
Step 1: MAKE YOUR BUTTERY CRUST
In a large mixing bowl mix together the all purpose flour and kosher salt. You will then want to add your butter cubes and 6-8 tablespoons of ice cold water and mix together for 2 minutes. Form a ball with your dough and then wrap in seran wrap and place in the fridge to cool for 15 minutes.
Step 2: APPLES
Slice your apples into fours to remove the core. Take your mandolin and start slicing each apple piece. Be very careful when using a mandolin, they are sharp and you can really harm yourself. Take each thin slice of apple and stack together. Place off to the side and continue to slice all the remaining apples.
Step 3: CAST IRON
Preheat the oven to 350 degrees
Take your dough out of the fridge and place into your cast iron pan, you won’t be able to roll this dough out because it is so buttery, so you will have to evenly presh your dough to cover the entirety of your cast iron.
Place into the oven for 25 minutes or until a light golden brown, remove from the oven and place to the side.
Step 4: TIME TO DESIGN YOUR PIE
In a mixing bowl add the brown sugar, cinnamon and water.
Take the thin apple slices and place onto the crust in a freeform way. I have provided a visual below to give you an idea. You do not have to follow this exactly as any placement would be beautiful, this is your topless apple pie!
Drizzle your cinnamon sugar mixture onto the top of the apples and then take the chopped walnuts and disperse evenly onto the top.
Place into the oven for another 20 minutes
Step 5: ENJOY!
Remove from the oven and place to the side to cool for 10 minutes. Slice into your topless apple pie and dollop your favorite vanilla bean ice cream on top. Enjoy!
Ingredients:
6 apples (red delicious and honey crisp are my choices)
1 cup of brown sugar
6-8 tablespoons of ice cold water
1 teaspoon of cinnamon
10 pecans chopped
Buttery Crust
1 cup of all purpose flour
1 tablespoon of kosher salt
6-8 tablespoons of ice cold water
1 ½ cups of butter cut in 1 inch cubes
