Instructions

1. For the skillet apple or peach 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, 1/4 tsp cinnamon and melt them together on medium heat, about 2 minutes. Remove from the heat and add vanilla.
4. Line the skillet with one of the pie crusts.
5. Pour the apple or peach pie filling over the crust and sprinkle with 1 tablespoon of the cinnamon sugar.
6. Use the second pie crust to cover the filling. Flute edges slightly.
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. Bake for 45 minutes or until crust is a very golden brown and juices have bubbled up.
9. Serve hot, topped with a generous dollop of cinnamon whipped cream.
10. For the cinnamon whipped cream: Chill a large metal mixing bowl and a wire beater attachment in the freezer for about 10 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!