Skillet Apple Pie with Cinnamon Whipped Cream (Trisha Yearwood)

By zircon50

Ingredients

• 1/2 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
• 2 cups whipping cream, chilled
• 1 teaspoon ground cinnamon
• 4 tablespoons sugar

Details

Servings 6
Preparation time 30mins
Cooking time 65mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 400 degrees F.

FOR THE 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!