Caramel Apple Blondie Pie

  • 6 large crisp apples (about 3 lb. - I used honey crisp)
  • 2 c. firmly packed light brown sugar, divided
  • 1 c. butter, divided
  • 1 ½ c. all-purpose flour
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • 3 large eggs, lightly beaten
  • 3 T. bourbon
  • ¾ c. coarsely chopped pecans, lightly toasted
  • ½ (14.1-oz.) package refrigerated pie crusts

Peel the apples and slice them into ¼" thick wedges. Toss with ½ cup brown sugar in a large bowl. Melt ¼ cup butter in a large skillet over medium-high heat; add the apple mixture and sauté 15 minutes or until the apples are tender and the liquid is thickened (you can add a teaspoon of cornstarch mixed with a tablespoon of water to the mixture if it does not thicken on its own). Remove the pan from the heat; cool completely (about 30 minutes).

While the apple mixture is cooling, preheat the oven to 350°F. Melt the remaining ¾ cup butter. Stir together the flour, baking powder, and salt in a large bowl. Add the eggs, bourbon, ¾ cup melted butter, and remaining 1 ½ cups brown sugar, stirring until blended. Stir in the pecans.

Fit the pie crust into the bottom of a 10" cast-iron skillet, gently pressing the crust all the way up the sides of skillet. Spoon two-thirds of the cooled apple mixture over bottom of the piecrust, spreading and gently pressing the apple slices into an even layer using the back of a spoon. Spoon the batter over the apple mixture; top with the remaining apple mixture.

Place the pie on the lower oven rack and bake at 350°F for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in the center comes out with only a few moist crumbs. Remove the pan from the oven; cool the pie completely on a wire rack.

  • Yields: 10-12 servings
  • Preparation Time: About 2 hours
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