Caramel Apple Blondie Pie

By Addie

Welcome fall and all it's flavors with this easy dessert! Apple Caramel Blondies in a pie form. Top with Salted Butter Caramel Sauce and enjoy!

Let’s ease into our fall baking projects with this super easy and quick dessert. Just to get us in the mood.

I took my favorite blondie bars recipe, added sauteed Granny Smith apples and baked it in a pie dish. It turned out perfect! I love the wrinkled look of this pie. And each slice – ooey gooey apple goodness!

But… I wasn’t going to stop there. I made the most addicting caramel sauce ever! Buttery and salty sauce, that you will want to add to your coffee, ice cream, cake or simply eat from a jar! I did. And I drizzled it over my slice of pie.

Ingredients

• 2-3 Granny Smith apples, washed, cored and chopped
• 2 Tablespoons butter
• 1 1/2 Tablespoons brown sugar
• 1/4 cup butter, melted, cooled
• 1 cup brown sugar
• 1 eggs, slightly beaten
• 1 teaspoon vanilla extract
• 1 cup flour
• 1 teaspoon salt

Preparation

Step 1

In a medium pan, sautee apples in butter until soft. Add brown sugar and cook until sugar dissolves and apples look caramelized. Transfer into a heat-proof bowl and let cool.

Preheat your oven to 350 degrees. Lightly grease and flour your pie dish. Set aside.

In a medium mixing bowl, whisk together the dry ingredients ( flour, baking powder and salt ). Set aside.

In a large mixing bowl, whisk together melted butter and sugar. Add beaten egg and whisk until combined.

Add dry ingredients and fold them in. Do not overmix. Few flour lumps in the batter are ok.

Spread half the batter on the bottom of your prepared pie dish.
Spread the apples on top of it. Cover with the rest of the batter. Spread evenly with a spatula.

Bake for 25 - 28 minutes, until the edges are golden brown. Let cool completely before slicing. Top with salted butter caramel sauce. Serve.

NOTE:
It is important to let the pie cool completely before slicing. It's a ooey gooey pie and it needs to cool to set.
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SALTED BUTTER CARAMEL SAUCE

1 cup granulated sugar
6 Tablespoon salted butter, room temperature
2/3 cup half and half
1 dash of sea salt ( optional )


Place sugar in a medium saucepan. Melt over medium heat. Watch it as it starts to melt. Whisk once every 15 – 20 seconds. It will start to clump up as it melts even more.

Once all the sugar is melted and is golden brown, take the pot of the heat. Add some sea salt. Add butter all at once. Be careful! It will foam up and there will be steam! Keep whisking and whisking, until the butter is all melted.

Place the pot over the heat again. Slowly pour in the half and half. Whisk it together. Keep whisking until you get a uniform color. Cook the sauce over medium-low heat for 1 minute, whisking constantly.

Take off the heat. Pour into a heat-proof jar or measuring cup. Let stand on a counter for 15 minutes. You have way more than a cup of the sauce. It is very thin at this point.

Place the lid on the jar and refrigerate until it thickens. Pour over your dessert.

NOTE:
This is a much thinner sauce than the store bought caramel topping. It will thicken up once cooled but it still be quite pourable.