Categories: Pies
Ingredients
- Skillet Apple Pie:
- 1/2 cup (1 stick) unsalted butter
- 1 cup light brown sugar
- 2 refrigerated rolled pie crusts
- One 21-ounce can apple pie filling
- 2 tablespoons cinnamon sugar
- Cinnamon Whipped Cream:
- 2 cups whipping cream, chilled
- 1 teaspoon ground cinnamon
- 4 tablespoons sugar
Directions
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For the skillet apple pie:
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Preheat the oven to 400 degrees F.
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Melt the butter in a 9-inch cast-iron skillet; set aside 1 tablespoon of the melted butter for the top crust.
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To the melted butter, add the brown sugar and melt them together on medium heat, about 2 minutes.
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Remove from the heat and line the skillet with one of the pie crusts.
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Pour the apple pie filling over the crust and sprinkle with 1 tablespoon of the cinnamon sugar.
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Use the second pie crust to cover the filling. Brush the top with the reserved melted butter.
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Evenly sprinkle the remaining 1 tablespoon cinnamon sugar on top.
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Cut vents in the middle of the pie.
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Bake for 30 minutes.
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Serve hot, topped with a generous dollop of cinnamon whipped cream.
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For the cinnamon whipped cream:
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Chill a large metal mixing bowl and a wire beater attachment in the freezer for about 20 minutes.
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Pour the cream, cinnamon and sugar into the cold mixing bowl and beat until soft peaks form, 2 to 3 minutes; the mixture should hold its shape when dropped from a spoon.
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Don’t overbeat or you’ll have sweetened butter!