Skillet Apple Pie
- Skillet Apple Pie:
- 1/2 cup (1 stick) unsalted butter
- 1 cup light brown sugar
- 2 refrigerated rolled pie crusts, such as Pillsbury
- Apple Pie Filling:
- 1/2 cup apple juice
- 1 cup white sugar, divided
- 1/2 cup butter
- 6-8 apples - peeled, cored and sliced
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
For the skillet apple pie: Preheat the oven to 400 degrees F.
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.
For the apple pie filling:
Combine the apple juice, 1/2 cup white sugar and butter in a large saucepan. Cook over medium heat, stirring occasionally, until the sugar has melted. Add the apples and cook until fruit is tender, about 10 minutes.
Whisk remaining 1/2 cup sugar with the cinnamon and cornstarch. Stir into the fruit mixture, bring mixture to a boil then cook until juices thicken, about 2 minutes. Allow filling to cool (it will continue to thicken as it cools).
Pour the apple pie filling over the crust. Use the second pie crust to cover the filling. Brush the top with the reserved melted butter, then evenly sprinkle the cinnamon and sugar on top. Cut vents in the middle of the pie. Bake for 30 minutes.