This pie is adapted by a recipe from Trisha Yearwood. It's so easy, goes together in minutes, but her recipe didn't have enough apples, so I doubled it to two cans and simmered them a bit before putting in the pie shell and baking it. Seriously yummy with little effort. 4 tablespoons unsalted butter (1/2 stick)
1/2 cup light brown sugar
2 refrigerated rolled pie crusts, such as Pillsbury
Two 21-ounce cans apple pie filling, simmered for a few minutes
2 teaspoons cinnamon sugar
1 tablespoon for melted butter for top.
Directions:
Melt the 1/2 stick of butter in a 9-inch cast iron skillet. Then add the brown sugar and melt them together on medium heat, about 2 minutes. Add the apple pie filling, remove from the heat and set aside while preparing the crust.
Unroll the crusts and put one in the bottom of the black iron skillet. 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 1 tablespoon of the melted butter, then evenly sprinkle the remaining 1 tablespoon cinnamon sugar on top.
Cut vents in the middle of the pie. Bake for 30 - 35 minutes or until golden brown.
Serve warm with a scoop of vanilla ice cream.
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