Skillet Peach Pie

And we know that the Son of God has come and has given us understanding, so that we may know him who is true; and we are in him who is true, in his Son Jesus Christ. He is the true God and eternal life. - 1 John 5:20

1 stick butter

1 c light brown sugar

2 refrigerated rolled pie crusts

One 21-ounce can peach pie filling

1/4 t pumpkin pie spice

1/4 t allspice

1/4 t nutmeg

1/4 t cinnamon

Melt the butter in a 9-inch cast-iron skillet; set aside 1 tablespoon of the melted butter for the top crust. 

To the melted butter, add the brown sugar and stir them together on medium heat, a couple of minutes.

Remove from the heat and line the skillet with one of the pie crusts. 

Pour the peach pie filling over the crust and sprinkle with all the spices.

Use the second pie crust to cover the filling. 

Brush the top with the reserved melted butter.

Cut vents in the top pie crust. 

Bake for 25 minutes at 400 degrees.