Skillet Apple Pizza Pie


After all of the recent outdoor work, I thought we could use a little treat. Who’s with me?

In keeping with A Year of the Skillet, I’ve been inspired to try yet another dessert: Skillet Apple Pizza Pie. What can I say? I have a sweet tooth. The idea for this creation comes from Nicole of Brown Sugar. Of course, I had to make mine grander and more decedent.

Skillet Apple Pizza Pie | Inspired by Charm

Skillet Apple Pizza Pie | Inspired by Charm

If you’re a fan of apple pie, but dread making crust, this recipe is for you. It’s the perfect combination of pie meets pizza. It’s a really thick pie with a soft crust and delicious crumb topping. I mean, I can’t even.

Skillet Apple Pizza Pie | Inspired by Charm

I also love this recipe because it uses tubed pizza dough. Now, I’m all about making my own dough, but there are days when you just don’t have time for that. With everything else happening in this dish, no one will notice (or care) that you used dough from a tube.

Skillet Apple Pizza Pie | Inspired by Charm

One other thing to note before diving in: Make sure you factor in time for your cooked apples to cool. If you’re in a hurry, spread them out on a baking sheet and pop them in the fridge for a few minutes. You’ll have an extra pan to wash, but it will cut down on the cooling time.’

Skillet Apple Pizza Pie | Inspired by Charm

Anyway, give this recipe a try and let me know what you think. The recipe is below.

Skillet Apple Pizza Pie | Inspired by Charm

Skillet Apple Pizza Pie

Here's what you will need:

2 tablespoons unsalted butter
4 Granny Smith apples, peeled and cubed
1/3 cup brown sugar
1/2 teaspoon cinnamon

Crumb topping:
1/2 cup unsalted butter, melted
1/3 cup sugar
1/3 cup brown sugar
1 1/2 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt

1 tube (13.5 ounces) Pillsbury Pizza Crust
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1/2 teaspoon cinnamon

1 1/2 cups powdered sugar
1 teaspoon vanilla
2 - 3 tablespoons milk

Vanilla ice cream for serving, optional

Begin by making the filling. Melt 2 tablespoons of butter in a large pan on medium-high heat. Add the apples and allow them to cook for about five minutes. Then stir in the brown sugar and cinnamon. Adjust the heat to medium and allow the apples to cook for about 10 more minutes until they are tender and the sauce is thick. Remove from heat. Set aside and allow to cool completely.

Preheat your oven to 425 degrees F. Spray a 10-inch cast iron skillet (or pie dish) with baking spray. Place the pizza dough inside the pan, shaping it to cover the bottom of the pan and the sides. If the dough is hanging over the sides, tear it off and pinch it back to another area where the dough is not covering the pan.

In a small dish, combine 2 tablespoons sugar and 1/2 teaspoon of cinnamon. Brush the dough with butter, then sprinkle with cinnamon-sugar mixture. (You might not use all of the butter or cinnamon sugar.)

In a large bowl, make the crumb topping by combining the butter, sugar, brown sugar, cinnamon and salt until crumbly. Squeeze the mixture in your hands to create larger crumbles.

Then, add the cooled apples to the top of the dough. Sprinkle the crumb topping evenly on the apples. Use as much or little of the crumb topping as you like.

Bake for 10 - 12 minutes or until the crust is golden.

In the meantime, in a small bowl, whisk together the powdered sugar, vanilla, and milk. Add one tablespoon of milk at a time until the desired consistency is reached.

Once the pie is removed from the oven, allow it to cool. Drizzle with the glaze and serve with ice cream, if desired.


Make it? Share it on Instagram #myIBC

Pretty simple, right? I say the ice cream is optional, but you’re going to want it. Trust me.


Be sure to check out more recipes from A Year of the Skillet here. Enjoy and happy weekending!

Disclosure: This blog post may contain affiliate links as part of the Amazon Services LLC Associate Programs and other affiliate services. This means that receives a small commission by linking to and other sites at no cost to the readers.

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  • Deborah at

    Can’t wait to try this! Looks amazing!

  • Lisa at

    Hi Michael, This recipe and picture looks so delicious. I have never commented on a blog before and your recipe looked so good I just had to write and tell you I want to try this. Love your blog and all of your wonderful ideas. Thank you for taking the time to inspire me.

  • Sierra Brown at

    Hello! Attempting to make this but the crumb topping isn’t very crumby, should there be some flour in the recipe? Or am I completely lost haha thanks!!

    • Michael Wurm, Jr. at

      Oh goodness! Yes! I’m so sorry. There IS flour. Recipe has been adjusted. MANY apologies!

      xo Michael

  • Becky | The Cookie Rookie at

    This recipe looks like total perfection! I might just make it tonight, I want it that bad!!! Thanks for posting 🙂

  • Suzanne Jones at

    Can I use canned apple pie filling?

  • Steph at

    Can I use store bought pie crust instead of the pizza dough? Would cooking time or any directions be changed?

    • Michael Wurm, Jr. at

      I recommend using pizza dough as the recipe describes. As I’ve not made it with pie crust, I wouldn’t be able to advise you on cooking time or changes in directions.

      xo Michael

  • Deb at

    I made this today, exactly as the recipe stated, except I added a tad more cinnamon to the flour mixture, because we’re big fans of the flavor. I also made this in a deep dish pie plate, which I ended up baking for twenty minutes, which probably could have used between 5 to 10 additional minutes more. Next time, I might try making it in my cast iron skillet. I never would have thought using a store bought pizza dough, could make such a delicious dessert. I think it tastes like a pie from a bakery, it’s that good! Thank you for a great recipe!

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