One Saturday morning I was lounging with a cup of coffee, enjoying some cooking shows when Trisha Yearwood’s show came on.  I love me some good old comfort food and I love her show because everything she makes looks amazing and all the ingredients she uses are items I almost always have on hand.  Case in point, this Skillet Apple Pie.  She told the guest helping her, “this pie will change your life.”  Now, I don’t know about you, but if someone claims that your life will be more fulfilling by cooking up an apple pie then by all means I am going to give it a try.

There are two things that really sets this apple pie apart.  First, is that you make it in a skillet and the second is before your lay down your first pie crust you melt butter and brown sugar together to make a caramel glaze that seeps into the crust that makes this pie unreal.  Now…when I mean unreal, it is really, really freaking good.  Like, I would starve myself all day to have a slice of this when I am trying to be good or if I did make this and was left home with it I would either – a) pig out and eat the whole thing or b) throw it in the trash covering it with dish soap because I am that gross – and no, I don’t trust myself.

Here are some images of the recipe as I made it:

Now for the changes I made.  In her recipe Tricia uses canned apple pie filing, however I am not a fan of canned apple pie filling so I sliced a few apples up added some sugar, cinnamon, cornstarch and salt and proceeded with the recipe as written.

Here is a a link to Tricia’s recipe and below is my modified version.  Enjoy and let me know if you find this recipe life changing.  Oh and for the record, yes I did find this recipe life changing. 🙂

Tricia Yearwood’s Skillet Apple Pie
(adapted from Tricia Yearwood’s recipe)
Ingredients
1/2 cup (1 stick) unsalted butter
1 cup light brown sugar
2 refrigerated rolled pie crusts, such as Pillsbury
3-4 granny smith apples, peeled and sliced into small pieces
1/4 c. sugar
2 tsp. granulated cinnamon
1 T. cornstarch

Cinnamon Whipped Cream:
2 cups whipping cream, chilled
1 teaspoon ground cinnamon
4 tablespoons sugar

Directions
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. Add apples, sugar, cinnamon and corn starch together in a bowl and pour into the pie crust.  Use the second pie crust to cover the filling. I like to cut my pie crust into shapes and cover the filling (I just think it looks prettier.) Brush the top with the reserved melted butter, then sprinkle with a bit more sugar.  Make sure the pie crust has room to vent and bake for 30 minutes. Serve hot, topped with a generous dollop of cinnamon whipped cream, ice cream or both!

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!