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 low 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
TOTAL TIME90 Minutes

INGREDIENTS:

  • 400g 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, for brushing crust

METHOD:

  1. Preheat oven to 390°F.
  2. Roll out shortcrust pastry to ¼-inch thickness. Cut a rough circle out of the dough about the size of your Dutch oven 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 Dutch oven lid to the oven to preheat.
  4. Let apple filling cool cool 10 minutes, then pour the filling into the pie crust.
  5. 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. Brush the crust with milk, then place your preheated Krustic Dutch oven 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 Dutch oven before slicing and serving with vanilla ice cream.
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GALLERY:

NOTES:

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