This is from Trisha Yearwood’s cookbook, Trisha’s Table.
MRS. CARTER’s SKILLET APPLE PIE
Preheat oven to 400 degrees F.
Melt 1/2 cup salted butter and one cup packed light brown sugar in a 9 inch cast iron skillet over medium heat; remove from heat. Line the skillet with one refrigerated rolled pie crust (one crust from a 14 oz package). Top with one 21 oz can of apple pie filling and sprinkle with one tablespoon cinnamon sugar. Top with remaining refrigerated rolled pie crust. Brush with one tablespoon melted salted butter and sprinkle with 1 tablespoon cinnamon sugar.
Cut four vents in the crust. Bake until golden brown, about 30 minutes. Serve hot, topped with vanilla ice cream.
Makes 6 servings.