Trisha Yearwood's Famous Skillet Apple Pie with Cinnamon Whipped Cream

 

This is really decadent pie adapted from a recipe by Trisha Yearwood.  I saw her make this on Trisha's Southern Cooking years ago and knew I just had to make it.  Hubby would eat this every week, but we would have to roll us out of the kitchen in a wheelbarrow, so I save it and make it for special occasions.  I have to share the full picture of it, it's just so good, so rustic and I have to admit, I really love this picture, even if I did take it years ago.  I'm posting the original recipe which calls for sweetened whipped cream, but that's a pain in the patootie, a squirt of Reddi Whip or a dollop of Cool Whip sprinkled with cinnamon works for me.  

And even better, forget the whipped cream altogether and top this piece of lusciousness with a scoop of vanilla bean ice cream.   This is best served warm, but then we're a family who love warm pies.  

Ingredients

1/2 cup (1 stick) unsalted butter

1 cup light brown sugar

2 pie crusts, homemade is best, Trader Joes comes in a close second and Pillsbury is really available

One 21-ounce can apple pie filling, I'm a fan of Comstock, it has extra fruit.  

You can also make this with cherry pie filling, it's good, too and I always add a splash of almond flavoring to my cherry pie filling

2 tablespoons cinnamon sugar

Cinnamon Whipped Cream:

2 cups whipping cream, chilled

1 teaspoon ground cinnamon

4 tablespoons sugar

Directions

Preheat the oven to 400 degrees F.

When I first started making this pie, I made it in a pretty fluted pie pan, as shown above.  But now I've gone back to my roots and make it in a 9" cast iron skillet.  You just can't beat cast iron and Lodge makes wonderful, inexpensive ones.

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.

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!

You can buy this pre-seasoned Lodge 9" skillet for under $20 including tax.  It's a good thing 😁

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