Rustic Dutch Oven Apple Pie
Rustic Dutch Oven Apple Pie

Rustic Dutch Oven Apple Pie

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. The even heat distribution creates a perfectly golden crust, while the sealed environment locks in moisture, allowing the apples to soften into a luscious filling.

Baked Delights Round
PREP TIME30 Minutes
COOK TIME40 Minutes
SERVES8
TOTAL90 Minutes

INGREDIENTS:

  • 400 grams sweet shortcrust pastry or pie crust
  • 3 large apples of choice (granny smith, royal gala, honeycrisp etc)
  • ½ cup brown sugar
  • 3.5 oz butter
  • Pinch sea salt
  • 1 teaspoon cinnamon
  • 2 tablespoons milk

METHOD:

  1. Preheat oven to 390C.
  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. Let cool 10 minutes, then pour the filling into the pie crust.
  5. Rollthe 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 before slicing and serving with vanilla ice cream.

GALLERY:

NOTES:

  • Preheating the lid isn’t strictly necessary, but it helps the top bake evenly without overcooking the lattice on top.
  • If you cant be bothered with the lattic top, simply place a circle of dough of the apples and press the edges closed with a fork.