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Apple Skillet Pie
Makes 6 Servings
*1 stick butter
*1/2 cup packed brown sugar
*1 teaspoon cinnamon, McCormick
*21-ounce can apple pie filling, Comstock
*2 cups presliced apples, Ready Pac More Fruit
*1 refrigerated piecrust, Pillsbury
*2 tablespoons apple juice concentrate, thawed, Minute Maid
*1 tablespoon granulated sugar
1Preheat oven to 425F degrees. In a 10-inch cast iron skillet or ovenproof pan, melt butter over medium-high heat. When butter has melted, stir in brown sugar and cinnamon. Cook until it begins to bubble. Stir in apple pie filling and apple slices.
2Unroll piecrust and place over skillet. With a wooden spoon, push edges of piecrust into skillet. Brush with apple juice concentrate and sprinkle with sugar. Cut slit in top of crust to allow steam to escape.
3Bake in preheated oven for 30 to 35 minutes or until crust is golden brown. Remove from oven and let cool 1 hour before slicing.
Recipe courtesy of Sandra Lee from Sandra Lee's Semi-Homemade Gatherings, Meredith Books, 2006