Apple pie in a frying pan

This delicious, light, and flavorful apple pie made in a skillet is a godsend when neither an oven, microwave, nor slow cooker is available (at the dacha, on vacation, or in a dorm). It's incredibly quick to make, fluffy, crumbly, and richly flavored with caramelized apples. It's impossible to mess up, but it's a must-make!

Step-by-step recipe

Step 1:

Beat the egg in a bowl, add milk, sugar, salt, vegetable oil and mix.

Step 2:

Add sifted flour, baking powder, vanilla to the egg and beat with a whisk, add 1 teaspoon of vinegar and mix.

Step 3:

Core the apple. Cut it in half and slice into half rings.

Step 4:

Grease a cold skillet evenly with butter.

Step 5:

Place the apples in a single layer on the bottom of the pan and pour the prepared batter over them.

Step 6:

Cover the pan with a lid and cook for 15 minutes on the lowest heat.

Step 7:

Remove the lid and grease the pie with butter.

Step 8:

Cover again and cook for another 5 minutes on the lowest heat.

Step 9:

Carefully loosen the edges of the cake from the pan with a spatula, cover the pan with a large plate, and invert the cake onto the plate. Carefully transfer the cake to the other side of the pan. Cover with a lid and continue cooking for 5 minutes on the lowest heat.

Step 10:

Turn off the stove, remove the lid, and let the apple pie cool. Transfer it to a plate, sprinkle with powdered sugar to taste, and serve.

Cooking tips

It's best to use a thick-walled pan, as a thin-walled pan will quickly burn the bottom of the pie, leaving the dough uncooked. It's best to bake the pie in a small pan, placing it inside a larger pan with a tight-fitting lid. Bake the pie on the lowest heat setting and the largest (widest) burner on the stove. Granny Smith or Antonovka apples are best for apple pie due to their firm, crisp texture and rich, tart flavor.