The skillet apple pie recipe I am sharing was adapted from Trisha Yearwood’s skillet apple pie recipe. I was watching her show one day and she made an amazing looking pie in just a few minutes. I figured if she could whip together such an amazing dessert in no time flat I should be able to do the same. I just transformed a few of the ingredients she used and cut out others. Trisha’s recipe called for a cinnamon and sugar mixture but I used each one separately plus added a little nutmeg. I am also not big on sugar coated pies so I did not sprinkle the top with the same cinnamon sugar combination she used inside the pie. Of course if you like a lot of sugar feel free to sprinkle the crust with cinnamon and sugar.
I have to admit when I first saw the recipe for a skillet pie I thought peaches would be better than apples. I imagined using fresh peaches cooked down just a little bit with cinnamon and sugar. Unfortunately, peaches are not in season yet so I stuck to the recipe and used apple pie filling. Give me a few months and I will definitely try the recipe using fresh peaches.
The results of the pie were absolutely wonderful if I do say so myself. Flaky and delicious this is as close as you can get to an apple pie made from scratch. Quick and easy is my recipe mantra and Skillet Apple Pie hits the mark on both counts. Even on those days you are too tired or cranky to spend a lot of time in the kitchen you can pull this dessert together in less than 15 minutes. Okay, so you do have to wait for it to bake but it is truly worth the wait.
Skillet Apple Pie (Adapted from Trisha Yearwood’s Recipe)
1 box Pillsbury Pie Crusts (2 crusts per box)
½ cup light brown sugar
½ stick of butter
½ tbsp sugar
½ tsp cinnamon
¼ tsp nutmeg
1 21 oz can apple filling
1 tbsp butter melted
9” iron skillet
Preheat oven to 400 degrees. Unroll each pie crust.
Spray cooking spray around iron skillet. Melt ½ stick of butter in skillet over medium low heat. Add brown sugar and let melt into butter stirring occasionally. Remove skillet from the heat and add one pie crust to the skillet. Gently push the pie crust down into brown sugar and butter. Add pie filling and sprinkle with cinnamon, sugar and nutmeg. Place second pie crust over the filling and turn crust edges inward. Brush top with 1 tbsp of melted butter and then place small slits in the top of the pie to allow the steam to vent. Bake 30-40 minutes until golden brown.
Try this recipe with a peach or cherry pie filling. Adjust using cinnamon and nutmeg if using cherry pie filling.