½ cup butter
1 cup brown sugar
(5) eaches Granny Smith apples, peeled, cored, quartered, and thinly sliced
3 (9 inches) refrigerated prerolled pie crusts
1 cup white sugar, divided
2 tsp of ground cinnamon, divided
¼ cup white sugar
1 tbsp butter, cut into small chunks
Preheat oven 350 degrees F (175 degrees C).
Put 1/2 cup butter into a heavy cast-iron skillet, and melt butter in the oven. Then remove skillet and sprinkle with brown sugar, return to oven to heat while you prepare the apples.
Remove skillet and put (1) refrigerated pie crust on top of the brown sugar. Add pie crust with half the sliced apples on top.
Add and sprinkle apples with 1/2 cup of sugar and a tsp of cinnamon, then place a second pie crust over the apples, add second crust with the remaining apples on top, and sprinkle with 1/2 cup sugar and a tsp cinnamon.
Add third crust on top; sprinkle the top crust with 1/4 cup sugar, and dot with a tbsp of butter. Slice 4 slits into the top crust for steam.
Bake until the apples are tender and the crust is golden brown in the preheated oven for about 45 minutes. Serve warm.