Ingredients

• 6 large Granny Smith apples (about 3 pounds)
• 3 large eggs, lightly beaten
• 1½ cups plus 2 tablespoons all-purpose flour
• 2 cups firmly packed light brown sugar
• 8 ounces (1 cup) salted butter
• 1½ teaspoons baking powder
• ½ (14.1-ounce) package refrigerated pie crusts
• ½ teaspoon table salt
• 3/4 cup coarsely chopped toasted pecans
• 3 cup Apple Cider Caramel Sauce (recipe below)
• APPLE CIDER CARAMEL SAUCE
• 1 cup (8 ounces) apple cider
• 4 ounces (½ cup) salted butter
• 1 cup firmly packed light brown sugar
• ¼ cup (2 ounces) whipping cream

Directions

• Peel the apples, and cut into ¼-inch-thick wedges. Toss with 2 tablespoons flour and ½ cup of the brown sugar in a large bowl.
• Melt ¼ cup of the butter in a large skillet over medium-high; add the 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 the oven to 350°F.
• Melt remaining 3/4 cup butter.
• Stir together 1½ cups flour, baking powder, and salt in a large bowl.
• Add the eggs, bourbon, 3/4 cup melted butter, and remaining 1½ cups brown sugar, stirring until blended. Stir in the pecans.
• Fit the piecrust into a 10-inch cast-iron skillet, gently pressing piecrust all the way up the sides of skillet.
• Spoon two-thirds of the apple mixture over bottom of piecrust, spreading and gently pressing apple slices into an even layer using the back of a spoon.
• Spoon the batter over the apple mixture; top with remaining apple mixture.
• Place the pie on 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 center comes out with a few moist crumbs.
• Remove from oven; cool the pie completely on a wire rack.
• Drizzle the cooled pie with 3 cup Apple Cider Caramel Sauce. Serve with remaining sauce.

Photos