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.
I'm an experienced baker, and I initially thought that while this recipe sounded complex, the results might be truly delicious and worth the effort. I was wrong. I read previous reviews and thought I could boost the flavor by adding vanilla, cinnamon, and a little extra bourbon. The finished product was still uninspiring. We all agreed that it's a decent base for vanilla ice cream, but that's about it. However, the cider caramel sauce was delicious! I would keep that component and use it for other recipes. The sauce is the only reason I gave the recipe 2 stars.
This pie was perfect in every way. The recipe was spot on, down to the bake time. The people that had spillage must have used a pan that was too small. You have to measure the cast iron skilled across the bottom, not the top. I had plenty of room in my 10 inch and everything fit well. I received rave reviews and will definitely be making this again. I'm not even an apple pie fan and I loved it.
Used a cast iron skillet and it came out great. Didn’t have enough apples on hand so I used cherries also and it was delicious. Might try making my own pie crust next time though instead of using store bought.
This pie lacked any flavor. It sure does look wonderful when it is made, but consistency of the middle layer is horrible and it has very little apple flavor. I will make a standard ol' apple pie next year!
I had such high hopes for this pie, but it was a completely failure. Don't even think about making this in a regular deep dish pie pan. Within 20 minutes, I had a huge mess on the floor of my oven because the batter erupted. After an hour and a half, one side of the pie was still runny, so in a last ditch effort to save the pie, I had to basically scrap the entire top layer off, taking crust with me, in hopes that the center would get done. Considering the cost for the ingredients, including the apple cider for the caramel sauce, I am feeling very let down and jipped.
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