Ingredients

The following ingredients have 9 Servings
  • 6 large Granny Smith apples
  • 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 Clabber Girl Baking Powder
  • 1/2 teaspoon table salt
  • 3 large eggs (lightly beaten)
  • 3 tablespoons Kahlúa
  • 3/4 cup coarsely chopped pecans
  • 1 refrigerated piecrust
  • 1 13.4 ounce can Dulce de Leche
  • ¼ cup apple juice

Instruction

  • Peel apples, and cut into 1/4-inch-thick wedges. Toss with 2 tablespoons 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, baking powder, and salt in a large bowl. Add eggs, Kahlúa, melted butter, and remaining 1 1/2 cups brown sugar, stirring until blended. Stir in pecans.
  • Fit pie crust 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 pie 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.
  • Place pie on lower oven rack, and bake 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.