Upside-Down Apple Skillet Pie

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My husband was blowen away thanks alot!

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This pie comes out fantastic ALL the time. My husband just absolutely adores it. The only difference is that I use two Pillsbury pie crusts on top of it (we like the extra crust and I add (chop another apple to the mix. GREAT RECIPE!!

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My deer hunters think it's the best apple pie. They all wanted the recipe.

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This is my kind of dessert, easy and delicious. A breeze to make and enjoy!

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It was so so.

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I thought this recipe was EXCELLENT!!!!

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**I SAW THIS SHOW, YESTERDAY, and THE WORDING IS NOT EXACTLY HOW AUNT SANDY DID IT. SHE SOAKED HER ALREADY CUT APPLES (SHE SAID SHE USED 6 APPLES in LEMON/LIME SODA to PREVENT APPLES TURNING COLOR, and DRAINED THEM,OF COURSE BEFORE HEATING THEM IN THE SILLET. SHE MELTED HER BUTTER ALONG W/CINNAMON,BROWN SUGAR and THE CAN OF APPLE PIE FILLING, then ADDED THE FRESH CUT APPLES. ..AND THE REST IS THERE. (WONDER HOW YOU SLICE IT, or DO YOU JUST "DIG-IN". HAVENT MADE MINE YET, BUT WILL DO REAL SOON. THANKS AUNT SANDY...CANT WAIT!!

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I made this pie today. I used a can of cherry pie filling(instead of the apple pie filling and added walnuts. It was really yummy and simple to put together, make sure you slice your apples thin so they cook through. Eat it warm with a scoop of vanilla ice cream and you
will want to make it for every occasion. Idid use a cast iron skillet so it cooked even and browned well.

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This was a delicious recipe after a few small changes. 1. I added 1 Tablespoon of cornstarch to the canned apple pie filling and pureed it in a blender. *(No one liked the mushy, overly sweet canned apples the first time I made this. Then I added the pureed apple mixture to the butter mixture in the skillet, brought it to a boil and it thickend a little so the liquid didn't boil out of the skillet when baking. 2. I added a needed 1/4 teaspoon of salt and 1/4 fresh nutmeg to the butter mixture. 3. I found it easier to pour the pureed apple-butter mixture over the drained fresh apples in a bowl, I mixed them well to coat, then poured everything back into the skillet. It was too difficult to coat all the apples in the skillet. 4. Since there is no bottom crust, I unroll 1 crust, dampen it with a little water and a brush, then place a 2nd crust on top of the 1st. I roll them together to make 1 thicker, slightly larger crust, place it over the apples in the skillet, and roll up the edges of this larger crust. Crimp and bake. *(I double the bottom crust for quiche's too! When using the very sweet canned apples that I like pureed, the extra cornstarch, salt and nutmeg are needed to make this an exceptional pie. And this time it was!