Caramel Apple Blondie Pie

Caramel Apple Blondie PieCalifornia girl here. Born and bred. Yet, of all the magazines out there, I seem to relate most to Southern Living.  The home decor. The gardens. And, often (but not always) the recipes. Southern Living recipes are crazy rich, crazy fattening but crazy delicious.  Like their Caramel Apple Blondie Pie from the September 2013 issue.

Are you Southern?  Then you tell me… is a cake baked inside an apple pie common?  In a cast iron skillet, of course.  Or is it {like it struck me} kind of WHOA, who thought THAT up?  A turduckin type of dessert. And a big warning… This droolworthy dessert is UBER-rich.  And heavy.  And fabulously decadent.  Of our eight dinner guests — including Larry and me — only one pushed the plate away with a little still left. The rest? Vanished. Now…  the recipe included another layer of a sauce, which was overkill.  If you want to make it, however, the whole recipe is right here.  And, it called for bourbon, yes I know… tres Southern.  I substituted Kahlua because, if you don’t already know, tres Patti.

Caramel Apple Blondie Pie from Southern Living Magazine

  •  6 large Granny Smith apples (about 3 lb.)
  • 2 Tbsp. 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 tsp. baking powder
  • 1/2 tsp. table salt
  • 3 large eggs, lightly beaten
  • 3 Tbsp. bourbon (we substituted Kahlua)
  • 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 saute 15 minutes or until apples are tender and liquid is thickened.  Remove from heat; cool completely (about 30 minutes).

Meanwhile, preheat oven to 350 degrees F.  Melt remaining 3/4 cup butter.  Stir together 1 1/2 cups flour, baking powder and salt in a large bowl.  Add eggs, bourbon (or Kahlua), 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 degrees 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 pie completely on a wire rack. Serves 8 to 10.

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{ 1 comment… read it below or add one }

1 Virginia October 2, 2013 at 10:16 am

Yum! This apple pie is extraordinary and so tempting for someone with a sweet tooth like me.

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