Stuffed Crust Skillet Apple Pie
package refrigerated pie crusts (2 crusts)
bits-o-brickle toffee bits
Granny Smith apples
cored and thinly sliced
apple pie spice
Vanilla ice cream for serving
Preheat the oven to 350°F. Brush the bottom and 1-inch up the side of a 10-inch cast iron skillet or similar deep dish pie pan with melted butter. Set aside.
Spread the pecans in a single layer on a baking sheet. Toast in the oven for 5 minutes or until lightly fragrant. Cool completely.
Fit one pie crust onto the bottom of the skillet leaving edges free from the side. (We'll fold this over later) Brush with butter.
Arrange the pecans and toffee bits over the crust.
Lay the second crust on top. Brush with butter.
Arrange the apple slices over the second crust in a fan design. Brush with melted butter.
Mix together the granulated sugar and apple pie spice. Sprinkle over the apples, reserve 1 Tbsp.
Press the edges of the 2 crusts together and fold over the edge of the apples. Crimp with a fork or pinch.
Brush the edge of the crust with butter drizzling any remaining butter over the apples.
Sprinkle the folded crust with reserved sugar.
Place into the oven and bake for 40-50 minutes until the apples are golden and tender.
In a microwave safe bowl melt the apple jelly. Brush over the apples.
Rest for 10 minutes. Serve warm or at room temperature with vanilla ice cream.