Ok, so truth in lending here. I am not a dessert kind of person. Give me a salty snack over a sweet snack any day of the week. That being said, the Skillet Apple Pie is incredible! And to be honest, you need no other reason to make this other than the cinnamon infused whipped cream. Chances are, you will be making this whipped cream and putting it on everything you can think of! My wife, Mrs. Sweet Tooth thought this was incredible, and when I dared to ask if we should give some of the extra’s to a neighbor I about got my head bit off, it was that good. And as always, don’t mind the pictures as that is not why I do this. I’d rather eat food than photograph it. Hence why there are no photos of the finished product before half of it was gone! Enjoy!
The butter and brown sugar cooking together to start.
Throw in one pie crust and the apples.
Top with the second crust, and make slits in to it. Please do a better job than me! (FYI, this is the first pie I have ever made, so I plead for beginners forgiveness on the looks of it!)
The final product, again already half eaten because it just smelled that good that I forgot to take a picture before we dived in. Spoon the whipped cream over the individual servings when you plate / bowl them.
½ cup (1 stick) unsalted butter
1 cup light brown sugar
2 refrigerated rolled pie crusts, such as Pillsbury
One 21-ounce can apple pie filling
2 tablespoons cinnamon sugar*
Preheat the oven to 400 degrees F.
For the skillet apple pie: Melt the butter in a 9-inch cast-iron skillet; set aside 1 tablespoon of the melted butter for the top crust. To the melted butter, add the brown sugar and melt them together on medium heat, about 2 minutes. Remove from the heat and line the skillet with one of the pie crusts. Pour the apple pie filling over the crust and sprinkle with 1 tablespoon of the cinnamon sugar. Use the second pie crust to cover the filling. Brush the top with the reserved melted butter, then evenly sprinkle the remaining 1 tablespoon cinnamon sugar on top. Cut vents in the middle of the pie. Bake for 30 minutes. Serve hot, topped with a generous dollop of cinnamon whipped cream.
For the cinnamon whipped cream: Chill a large metal mixing bowl and a wire beater attachment in the freezer for about 20 minutes. 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. Don’t overbeat or you’ll have sweetened butter!
*I will normally have a cinnamon sugar mixture already mixed up for random uses. The ratio I have found works best is ¼ cup sugar with 1 tablespoon cinnamon.
Recipe from Trisha’s Southern Cooking