Caramel Apple Blondie Pie

By Tufgrlz

Ingredients

• Apple Cider Caramel Sauce:
• 6 6 3 large Granny Smith apples (about 3 lb.)
• 2 2 2 tablespoons all-purpose flour
• 2 2 2 cups firmly packed light brown sugar, divided
• 1 1 1 cup butter, divided
• 1 1/2 1 1/2 1/2 cups all-purpose flour
• 1 1/2 1 1/2 1/2 teaspoons baking powder
• 1/2 1/2 1/2 teaspoon table salt
• 3 3 3 large eggs, lightly beaten
• 3 3 3 tablespoons bourbon
• 3/4 3/4 3/4 cup coarsely chopped toasted pecans
• 1/2 1/2 package 1/2 (14.1-oz.) package refrigerated piecrusts
• 1 1 1 cup apple cider
• 1 1 1 cup firmly packed light brown sugar
• 1/2 1/2 1/2 cup butter $
• 1/4 1/4 1/4 cup whipping cream

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Peel apples, and cut into 1/4-inch-thick wedges. Toss with 2 Tbsp. flour and 1/2 cup brown sugar in a large bowl. Melt 1/4 cup butter in a large skillet over medium-high heat; add apple mixture, and sauté 15 minutes or until apples are tender and liquid is thickened. Remove from heat; cool completely (about 30 minutes).
2. Meanwhile, preheat oven to 350°. Melt remaining 3/4 cup butter. Stir together 1 1/2 cups flour and next 2 ingredients in a large bowl. Add eggs, bourbon, 3/4 cup melted butter, and remaining 1 1/2 cups brown sugar, stirring until blended. Stir in pecans.
3. Fit piecrust into a 10-inch cast-iron skillet, gently pressing piecrust all the way up the sides of skillet. Spoon two-thirds of apple mixture over bottom of piecrust, spreading and gently pressing apple slices into an even layer using the back of a spoon. Spoon batter over apple mixture; top with remaining apple mixture.
4. Place pie on lower oven rack, and bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Remove from oven; cool pie completely on a wire rack.
5. Drizzle cooled pie with 1/3 cup Apple Cider Caramel Sauce. Serve with remaining sauce.