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.
Clabber Girl. It’s a name synonymous with baking in America. And for good reason! Since 1850, our baking ingredients, including America’s #1 brand of baking powder, Clabber Girl, have been beloved by bakers of all ages. Today, we continue to manufacture in Terre Haute, Indiana, our home since the company’s inception.
In addition to our popular baking powder, we have a full line of baking ingredients and dessert mixes, which includes baking soda, corn starch, pudding and pie filling, gelatin, soft serve and more. We manufacture and package our products in a variety of sizes to fit any need from retail and food service to industrial.