The most time-consuming step in making this pie is peeling the apples, coring, pitting and slicing them just right. Otherwise it’s a cinch to make. But its core of goodness is this: It’s baked in a cast-iron skillet. The crust gets beautifully burnished more so than in a traditional pie plate. And the ingredients list is minimal. No spices like cinnamon or nutmeg are used, just the plain goodness of great apples, sugar and a bit of butter–and the secret ingredient, cous cous.
Skillet apple pie with cous cous
