Caramel Apple Blondie Pie

Ingredients

• 10 servings apple cider caramel sauce 
• 1.5 teaspoons double-acting baking powder 
• 3 tablespoons bourbon 
• 2 cups firmly brown sugar light divided packed
• 1 cup butter divided
• 3 large eggs lightly beaten
• 1.5 cups flour all-purpose
• 2 tablespoons flour all-purpose
• 3 lb granny smith apples 
• 0.8 cup pecans toasted coarsely chopped
• 14.1 oz piecrusts refrigerated
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• wire rack

Directions

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 saut 15 minutes or until apples are tender and liquid is thickened.
2. Remove from heat; cool completely (about 30 minutes).
3. Meanwhile, preheat oven to 35
4. Melt remaining 3/4 cup butter. Stir together 1 1/2 cups flour and next 2 ingredients in a large bowl.
5. Add eggs, bourbon, 3/4 cup melted butter, and remaining 1 1/2 cups brown sugar, stirring until blended. Stir in pecans.
6. 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.
7. 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.
8. Remove from oven; cool pie completely on a wire rack.
9. Drizzle cooled pie with 1/3 cup Apple Cider Caramel Sauce.
10. Serve with remaining sauce.