A time-saving hack is always appreciated. Here, we’re using a can of apple pie filling, and we promise no one will know the difference!
1 stick cup salted butter, melted
½ cup packed brown sugar
2 unbaked pie crusts (one pack of 2 rolled crusts)
1 21-ounce can apple pie filling
2 to 3 tablespoons caramel sauce
1 large egg beaten with 1 teaspoon water or milk (for egg wash)
3 to 4 teaspoons granulated sugar, for sprinkling
Preheat oven to 350 degrees. Place the melted butter and brown sugar in a 12-inch cast iron or similar skillet; whisk to combine and coat the bottom of the pan. Lay 1 pie crust on top of the butter mixture. Bake for 10 minutes and remove from oven.
Pour apple pie filling over the partially baked hot crust. Drizzle with the caramel sauce, then lay remaining pie crust on top of filling. Press top crust down to meet the bottom crust around the outer edges of skillet.
Brush top with egg wash and sprinkle with the sugar. Make a few slits in the crust.
Bake until top crust is golden brown and apples are bubbly and tender, 45 to 50 minutes.
Allow to rest and cool some before slicing.
Delicious served warm with vanilla ice cream!
