Mrs. Carter’s Skillet Apple Pie

Mrs. Carter's Skillet Apple Pie

Mrs. Carter's Skillet Apple Pie
Kims father-in-law, James made his first pie and she said it was delicious. He saw Trisha Yearwood making it on TV and decided to give it a try and I am so glad he did!!
  • 1 cup firmly packed light brown sugar
  • ½ cup (1 stick) salted butter, plus 1 tablespoon melted for crust
  • 2 refrigerated rolled pie crusts (I like Pillsbury)
  • 1 (21-ounce) can apple pie filling
  • 2 tablespoons cinnamon sugar
  • Vanilla ice cream optional
  • For the cinnamon whipped cream:
  • Cinnamon Whipped Cream:
  • 2 cups whipping cream, chilled
  • 1 teaspoon ground cinnamon
  • 4 tablespoons sugar
  1. Cooking Directions
  2. Preheat the oven to 400 degrees F.
  3. Melt the brown sugar and ½ cup of butter in a 9-inch cast-iron skillet over medium heat. Remove the pan from the heat, and cover with one pie crust.
  4. Pour the apple pie filling on top of the crust, sprinkle with 1 tablespoon of the cinnamon sugar, and cover with the second crust.
  5. Brush with the 1 tablespoon of melted butter and sprinkle with the remaining cinnamon sugar.
  6. Bake for 30 minutes, or until golden brown.
  7. Serve hot, topped with a generous dollop of vanilla ice cream or cinnamon whipped cream.
  8. For the cinnamon whipped cream:
  9. Chill a large metal mixing bowl and a wire beater attachment in the freezer for about 20 minutes.
  10. 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.
  11. Don't overbeat or it will be like sweetened butter!
Recipe from Trisha Yearwood's new cookbook


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