Now, the question is what to do with the apples. For sure, they will be used in my most favorite Apple Dapple Cake (recipe here).
There is also a recipe in the September issue of Southern Living for a Caramel Apple Blondie Pie that sounds intriguing, so let’s head to the kitchen and give it a try.
- 6 large Granny Smith or Cortlandt apples
- 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 piecrusts
- Apple Cider Caramel Sauce
- 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.