Easy Skillet Cherry Pie

Easy Skillet Cherry Pie 1/2 cup butter 1 cup brown sugar 2 refrigerated pie crusts 1 (21 oz.) can cherry pie filling (can use apple filling also) 2 tablespoons white sugar 1 teaspoon cinnamon Vanilla ice cream for topping Preheat oven to 400 degrees. Melt butter in a 9-inch cast iron skillet over medium heat. Remove one tablespoon of butter for the top crust. Add the brown sugar and stir well. Continue cooking for a few minutes until the mixture just begins to bubble and the sugar is dissolved. Remove from heat and lay one pie crust in the skillet, over the melted butter and brown sugar mixture. Spread the apple pie filling evenly over the crust. In a small bowl, toss together the white sugar and cinnamon. Sprinkle 1 tablespoon of the cinnamon sugar over the cherry pie filling. Top the filling with the second pie crust, folding the edges over to form a border. Brush the top crust with the reserved 1 tablespoon butter. Sprinkle with additional cinnamon sugar, as desired. Cut vents in the center of the pie. Bake for 30 minutes or until golden brown. Serve warm with vanilla ice cream.