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1/2 C. brown sugar, firmly packed
3/4 C. butter, melted
1/4 C. butter
1 1/2 C. brown sugar, firmly packed
Batter:
3/4 C. pecans (coarsely chopped)
1 1/2 C. all-purpose flour
1 refrigerated pie crust
1 1/2 tsp. Clabber Girl Baking Powder
Dulce de Leche Apple Glaze:
Apple Mixture:
1/2 tsp. salt
13.4 oz. can Dulce de Leche sauce
6 lg. Granny Smith Apples, peeled, cored and sliced into 1/4-inch thick wedges
3 lg. eggs, lightly beaten
1/4 C. apple juice
2 Tbsp. all-purpose flour
3 Tbsp. Kahlua
Toss apples with 2 Tbsp. flour and 1/2 c. brown sugar in a large bowl.
Melt 1/4 c. butter in a large skillet over medium-high heat; add apple mixture, and saute 15 minutes or until apples are tender and liquid has thickened. Remove from heat; cool completely (about 30 minutes).
Preheat oven to 350° F. Stir together 1 1/2 c. flour, baking powder and salt in a large bowl. Add eggs, Kahlua, melted butter, and remaining 1 1/2 c. brown sugar, stirring until blended. Stir in pecans.
Fit pie crust into a 10-inch cast iron skillet, gently pressing pie crust all the way up the sides of skillet. Spoon 2/3 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 1/3 of 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 toothpick inserted in center comes out with a few moist crumbs. Remove from oven; cool pie completely on a wire rack.
Dulce de Leche Apple Glaze: Place the Dulce de Leche and apple juice in a saucepan and heat over a low flame, stirring constantly, until hot. Remove from heat. Drizzle 1/3 cup warm glaze over the cake. Serve with remaining sauce.
1/2 C. brown sugar, firmly packed
3/4 C. butter, melted
1/4 C. butter
1 1/2 C. brown sugar, firmly packed
Batter:
3/4 C. pecans (coarsely chopped)
1 1/2 C. all-purpose flour
1 refrigerated pie crust
1 1/2 tsp. Clabber Girl Baking Powder
Dulce de Leche Apple Glaze:
Apple Mixture:
1/2 tsp. salt
13.4 oz. can Dulce de Leche sauce
6 lg. Granny Smith Apples, peeled, cored and sliced into 1/4-inch thick wedges
3 lg. eggs, lightly beaten
1/4 C. apple juice
2 Tbsp. all-purpose flour
3 Tbsp. Kahlua
Toss apples with 2 Tbsp. flour and 1/2 c. brown sugar in a large bowl.
Melt 1/4 c. butter in a large skillet over medium-high heat; add apple mixture, and saute 15 minutes or until apples are tender and liquid has thickened. Remove from heat; cool completely (about 30 minutes).
Preheat oven to 350° F. Stir together 1 1/2 c. flour, baking powder and salt in a large bowl. Add eggs, Kahlua, melted butter, and remaining 1 1/2 c. brown sugar, stirring until blended. Stir in pecans.
Fit pie crust into a 10-inch cast iron skillet, gently pressing pie crust all the way up the sides of skillet. Spoon 2/3 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 1/3 of 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 toothpick inserted in center comes out with a few moist crumbs. Remove from oven; cool pie completely on a wire rack.
Dulce de Leche Apple Glaze: Place the Dulce de Leche and apple juice in a saucepan and heat over a low flame, stirring constantly, until hot. Remove from heat. Drizzle 1/3 cup warm glaze over the cake. Serve with remaining sauce.