A pretty quick pie to put together, with some extra tastiness on top of a standard apple pie.
Ingredients:
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 2 refrigerated pie crusts
- 42 ounce can canned apple pie filling
- 2 tablespoons cinnamon sugar, divided
- ice cream, for serving
Preheat oven to 400 degrees. Melt the butter in a 10" cast iron skillet over medium heat. Spoon out 1 tablespoon of the melted butter and set aside for later.
Add the brown sugar to the melted butter remaining in the pan and continue to cook until the sugar is dissolved into the butter, then remove from the heat.
Unroll one of the prepared pie crusts into the pan over the melted butter.
Fill with the canned pie filling, then sprinkle 1 tablespoon of the cinnamon sugar over the pie filling.
Top with the second pie crust, then brush the top crust with the reserved butter, and sprinkle with the remaining tablespoon of cinnamon sugar. Cut vents in the middle of the top crust.
Bake for 30 minutes, or until the crust is browned and the filling is bubbling. Serve still hot, with ice cream!
Skillet Apple Pie
From Brown Eyed Baker.
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 2 refrigerated pie crusts
- 42 ounce can canned apple pie filling
- 2 tablespoons cinnamon sugar, divided
- ice cream, for serving
Preheat oven to 400 degrees. Melt the butter in a 10" cast iron skillet over medium heat. Spoon out 1 tablespoon of the melted butter and set aside for later.
Add the brown sugar to the melted butter remaining in the pan and continue to cook until the sugar is dissolved into the butter, then remove from the heat.
Unroll one of the prepared pie crusts into the pan over the melted butter. Fill with the canned pie filling, then sprinkle 1 tablespoon of the cinnamon sugar over the pie filling. Top with the second pie crust, then brush the top crust with the reserved butter, and sprinkle with the remaining tablespoon of cinnamon sugar. Cut vents in the middle of the top crust, then bake for 30 minutes, or until the crust is browned and the filling is bubbling. Serve still hot, with ice cream!
WordPress.com
No comments:
Post a Comment