Skillet Apple Pie with Cinnamon Whipped Cream

• 1/2 cup (1 stick) unsalted butter
• 1 cup light brown sugar
• 2 refrigerated rolled pie crusts, such as Pillsbury
• One 21-ounce can apple pie filling
• 2 tablespoons cinnamon sugar
• 2 cups whipping cream, chilled
• 1 teaspoon ground cinnamon
• 4 tablespoons sugar

1. For the skillet apple pie: Preheat the oven to 400 degrees F.
2. Melt the butter in a 9-inch cast-iron skillet; set aside 1 tablespoon of the melted butter for the top crust.
3. To the melted butter, add the brown sugar and melt them together on medium heat, about 2 minutes.
4. Remove from the heat and line the skillet with one of the pie crusts.
5. Pour the apple pie filling over the crust and sprinkle with 1 tablespoon of the cinnamon sugar.
6. Use the second pie crust to cover the filling.
7. Brush the top with the reserved melted butter, then evenly sprinkle the remaining 1 tablespoon cinnamon sugar on top.
8. Cut vents in the middle of the pie.
9. Bake for 30 minutes.
10. Serve hot, topped with a generous dollop of cinnamon whipped cream.
11. For the cinnamon whipped cream: Chill a large metal mixing bowl and a wire beater attachment in the freezer for about 20 minutes.
12. 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.
13. Don't overbeat or you'll have sweetened butter!

butter, light brown sugar, rolled pie crusts, apple pie filling, cinnamon sugar, whipping cream, ground cinnamon, sugar

Taken from www.foodnetwork.com/recipes/trisha-yearwood/skillet-apple-pie-with-cinnamon-whipped-cream.html (may not work)