Buttery Caramel Apple Blondie Pie

BUTTERY CARAMEL APPLE BLONDIE PIE
6 large Granny Smith apples
2 T. flour
2 c. firmly packed light brown sugar, divided
1 c. butter, divided
1 ½ c. flour
1 ½ t. baking powder
½ t. salt
3 large eggs, lightly beaten
3 T. bourbon
¾ c. rough chopped toasted pecans
½ (14.1-oz.) pkg. refrigerated piecrusts
CARAMEL SAUCE:
1 c. apple cider
1 c. firmly packed light brown sugar
½ c. butter
¼ c. whipping cream

1. Peel apples and cut into ¼” thick wedges.
2. Toss with 2 T. flour and ½ c. brown sugar in large bowl.
3. Melt ¼ c. butter in large skillet over medium heat, add apple mixture and saute 15 minutes or until apples are tender and liquid is thickened. Remove from heat and completely cool.
4. Preheat oven 350. Melt remaining ¾ c. butter. Stir together 1 ½ c. flour, baking powder and salt in large bowl.
5. Add eggs, bourbon, ¾ c. melted butter and remaining 1 ½ c. brown sugar, stirring until blended. Stir in pecans.
6. Fit piecrust into 10” cast-iron skillet, gently pressing crust all the way up sides.
7. Soon 2/3 of apple mixture over bottom of crust, 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.
8. Place pie on lower rack and bake 350 for 60-80 minutes or until wooden pick inserted in center comes out with a few moist crumbs. Remove from oven and cool completely.
9. CARAMEL SAUCE: Cook cider in 3 qt. saucepan over medium heat, until reduced to ¼ c., about 10 minutes.
10. Stir in remaining ingredients. Bring to boil, stirring constantly, 2 minutes.
11. Remove from heat and cool completely. Refrigerate up to 1 week. To reheat, microwave on HIGH for 10-15 seconds or until just warm, stir until smooth.
12. Drizzle cooled pie with k1/3 c. of the APPLE CIDER CARAMEL SAUCE. Serve with remaining sauce.