Caramel Apple Blondie Pie

Buttery rich layers of tender cake and caramelized apples add up to one sweet combo. The secret to the crisp, flaky crust? Baking in a cast-iron skillet on a lower oven rack

Photo by rose c.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 6

    large Granny Smith apples (about 3 lb.)

  • 2

    tablespoons all-purpose flour

  • 2

    cups firmly packed light brown sugar, divided

  • 1

    cup butter, divided

  • 1 1/2

    cups all-purpose flour

  • 1 1/2

    teaspoons baking powder

  • 1/2

    teaspoon table salt

  • 3

    large eggs, lightly beaten

  • 3

    tablespoons bourbon

  • 3/4

    cup coarsely chopped toasted pecans

  • 1/2

    (14.1-oz.) package refrigerated pie crusts

Directions

. 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.

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