Adapted from: Southern Living Magazine
Makes 1 very large pie
In the true spirit of fall, my mom went out and bought a bunch of beautiful apples from the farmer’s market. But when it comes to raw apples, I’m not a fan. I get some sort of mild allergic reaction to them that makes my tongue and lips itch and tingle and my stomach hurt. With too many apples to know what to do with, I decided to use them up in some sort of dessert, and when I came across this recipe, I just had to try it. With a name like Caramel Apple Blondie Pie, how could this not be good?
Although the name is quite the mouthful, this recipe is actually pretty straightforward and impossible to mess up. And, it’s a combination of all things good in the world: pie crust, caramel apples, and blondies. The perfect fall recipe to accompany your pumpkin spice latte.
~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 large pie crust (I made my own but you can easily use a refrigerated store bought but make sure it’s large)
~Southern Living’s Apple Cider Caramel Sauce (I just used a basic caramel sauce recipe instead)
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).
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.
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.
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.
Drizzle cooled pie with 1/3 cup Apple Cider Caramel Sauce. Serve with remaining sauce.