When was the last time you saw a food photo and practically had to pick your tongue off the floor and recover from the deliciousness before you? When I received the latest issue of Southern Living recently, a similar event unfolded. There I was, drooling over a pie with caramelized apple wedges, ooey gooey caramel sauce, and buttery, flaky layers. It had all the makings of autumn in a pie dish.
I admit - Maybe its because I'm craving all the pumpkiny, apple-filled goodness that is the fall season. I've had just about enough of the humid, sweltering days of a southern summer. I'm going to welcome fall with open arms and not look back (or maybe look back a few times as I miss the juicy tomatoes and bursting-with-goodness berries that fill the summer farmers' market stalls!)
This pie was everything I dreamed it would be - Toasted pecans are sprinkled throughout the blondie batter, and the caramelized apple wedges have just the right texture and sweetness. A store-bought pie crust helps make it a little easier, and the smells that will fill your home while baking this should be bottled and put in a candle.
Welcome fall with this delicious dessert...You'll love this one, folks!
Bon Appetit, my friends! :)
Caramel Apple Blondie Pie
Adapted from: Southern Living magazine; Sept. 2013
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 (I omitted this)
3/4 cup coarsely chopped toasted pecans
1/2 (14.1-oz.) package refrigerated pie crusts
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.
Apple Cider Caramel
from: Southern Living magazine; Sept. 2013
1 cup apple cider
1 cup firmly packed light brown sugar
1/2 cup butter
1/4 cup whipping cream
Cook cider in a 3-qt. saucepan over medium heat, stirring often, 10 minutes or until reduced to 1/4 cup.
Stir in remaining ingredients. Bring to a boil over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes.
Remove from heat, and cool completely. Refrigerate up to 1 week.
To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.