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Need an apple pie recipe? This could be the one for you. If you’re looking for a standard, double crust apple pie recipe that is predictable, then make this recipe up to the point of the brandy butter sauce. But if you want a totally new and different flavor explosion experience that everyone will freak out over and say, “I had no idea apple pie could be this good!” Then you’re going to want to include the brandy butter sauce.
Words can’t describe how good this skillet apple pie with brandy butter sauce is. Starts with a traditional double crust apple pie that is completely elevated with a rich, silky sweet and buttery sauce unlike anything you’ve ever had. The pairing is as perfect as peanut butter and jelly. I promise, once you try it this way, you’ll never be able to go back.
The crust is buttery and flaky, and the recipe makes enough to have crust on top and bottom (double crust). It comes together very easily with a food processor and only needs to chill for an hour. The apples are thinly sliced and tossed in cinnamon and sugar (no surprise there). The best way to make this is a day before you want to serve it so the ooey gooey sauce on the inside thickens up and the flavors develop. That’s perfect though because the “skillet” piece of this recipe comes into play when reheating the pie. You reheat the individual pieces of pie in a skillet with the brandy butter sauce and baste the pie with the sauce and everything bubbles together perfectly. Its magic. Pure magic.
If you’re looking for more dessert ideas head to my desserts page.
Tips for the Best Skillet Apple Pie with Brandy Butter Sauce
- Use a mix of tart and sweet apples. If you prefer another brand like Honeycrisp over Fuji, that’s totally fine to substitute. As long as you have a sweet one to balance the tart Granny Smith apples.
- You’ll need a food processor for this recipe. I’ll never make crust any other way. Truly worth the investment.
- You’ll need a deep 9″ pie plate
- Let the pie rest after baking for 24 hours if you can. I promise, half the magic happens in the waiting. Once it’s room temperature, wrap with saran wrap to keep it fresh. Let it sit on the counter. If you serve too soon the gooey sauce that’s created from the butter, sugar, flour and juice from the apples is too runny and will run right out of the pie when it’s cut.
- You can pre-make the brandy butter sauce and store in a ball glass jar or Tupperware. It will harden to a paste consistency. Don’t worry, just spoon it out and add to the skillet when you re-heat the pie and it’ll melt right back into a sauce.
Skillet Apple Pie with Brandy Butter Sauce
Ingredients
- 2 1/2 C all purpose flour
- 1 C salted butter (2 sticks) cold and diced
- 1 tbsp sugar heaping
- 1 tsp salt
- 8 tbsp ice water
- 3 granny smith apples large
- 3 fuji apples large
- 1/2 C sugar
- 1/2 C light brown sugar packed
- 1/4 C flour
- 1 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1 tbsp water
- 1 tbsp salted butter diced
- 1/2 C salted butter (1 stick) melted
- 1 1/2 C powdered sugar
- 1/2 tsp cinnamon
- 1 1/2 tsp vanilla
- 1/2 tbsp Brandy
- 1/4 C heavy whipping cream
Instructions
- To a food processor add flour, sugar, salt and cold diced butter. Mix
- With the food processor on add one tablespoon of ice water at a time. Make sure not to have ice get in your tablespoon as you add water.
- Once the dough forms into a ball remove from the food processor onto a floured surface. Form into a disc, cut into two even pieces and wrap in saran wrap and refrigerate for one hour.
- Roll one of the dough discs out and place in a deep 9" pie plate. Gently press into the plate.
- Peel and thinly slice the apples. Add to a large bowl. Add sugar, brown sugar, flour, cinnamon, ground ginger and water. Mix up and pile into the pie crust. Dot the top of the apples with butter.
- Roll out the second disc of dough and drape over the apples. Crimp the two pie crusts together. Cut venting slits in the top. Brush on egg wash (1 egg + 1 TB water)
- Bake at 375 for 65 minutes covering the crust edge for the first 40 minutes loosely with foil.
- Remove from the oven and allow to cool at least 2 hours or ideally overnight.
- For the brandy butter sauce add butter and melt in a medium sauce pan over medium heat. Add powdered sugar, whisk and let thicken for 2 minutes. Add the cinnamon, whisk. Add the heavy whipping cream, continuting to whisk. Once it's nice and bubbly and thick add the vanilla and brandy off the heat and whisk well.
- The best way to serve this is to cut a room temperature piece of pie. Place in a pan over medium heat and pour over the brandy butter sauce. Baste the piece of pie with the hot sauce and allow to get all bubbly together for 1-2 minutes. This heats the pie through. Plate it up and be sure to scrape all that sauce out of the pan.