A few weeks back, I made this dessert for a ladies day at my church. It was my emergency back up dessert I had ready in case I could not save the apple bundt cake I had made the night before. You can read all about that adventure here.

I was able to take both my bundt cake and this apple blondie. Both desserts, to my delighted suprise, was snatched up pretty fast by those hungry ladies at church. Some ,even wanted the recipe. Woo hoo!!!

BUT……after making the bundt cake a couple of more times, I lost the recipe!

I looked and looked for that recipe, feeling pretty bad that I could not post and send the recipe to the ladies who wanted it.

Then….I was saved! I met my good friend Minerva for breakfast and she gave me a bag full of magazines and coupons and other fun stuff, but the greatest thing I found was the recipe in a magazine I based my recipe after.

Relief!

So…before I lose the recipe again and forget what I changed and added, I thought I better post this great take on putting a blondie, apples and caramel together and sticking it all in a pie crust. AND…with Thanksgiving right around the corner, this would be a perfect fall dessert to add to your dessert menu!

The pictures I took for this recipe was when I was making it for a dinner where I was sending two of these pies. I used oval disposable baking pans to bake this blondie in and it worked great.

         

These are the two different dishes I baked this in. I used a 10 7/10 by 8 by 1 3/4 inch disposable pan and I used a deep dish 9 1/2 inch ceramic pie plate (baby college girl bought me for my birthday). Both of these sizes held this dessert nicely.  If you are using a smaller baking dish, you might not use all the batter. 

Here are your step by step directions:

Here is what you will need to make this apple yummy dessert.

Peel and slice 6 apples.

Coat the apples with flour and brown sugar. (check with the recipe to see the amounts, because some of the ingredients are divided between the apples and the blondie)

Melt butter in a pan. (check the butter amount in the recipe because the amount is divided between the apples and the blondie)

Saute’ the apples in butter until they are tender. Set aside to cool.

    

Melt the rest of the butter.

I was in a hurry and just added all the ingredients to the melted butter and it turned out fine. In actuality you are suppose to do this in steps like the recipe says to….sometimes I have a hard time following directions. oops… so in this picture I am adding my flour, baking powder and salt to the butter.

Add the rest of the brown sugar, beaten eggs and the vanilla to the butter and flour mixture.

Mix all the ingredients together to make the blondie batter.

Stir in the chopped pecans. I save a few pecans to decorate the top after it was baked.

I used store bought pie crust and used a rolling pin to roll the dough into a shape that would fit the disposable baking dish I was using.

In what ever baking dish you use, cover the bottom and the sides with pie crust.

Press 2/3 of the sauted apples into the bottom on the pan, on top of the crust. Spread evenly.

Pour the batter over the sauted apples.

Spread the rest of the sautéed apples over the top of the blondie batter.

After it is baked, drizzle with caramel sauce and garnish with a few pecans.

The only thing I might have changed in this recipe is making sure I was using large apples or more small ones.

Caramel Apple Blondie Pie

Adapted from Southern Living Magazine

Ingredients:

6 large apples (Granny Smiths or any other firm apple)

2 tablespoons flour

2 cups brown sugar (divided)

1 cup butter (divided)

1 and 1/2 cup four

1 and 1/2 teaspoon baking powder

1/2 teaspoon salt

3 large eggs, slightly beaten

2 tablespoon vanilla

3/4 cup of coarsely chopped pecans (toasted)

1/2 package of refrigerated piecrust. (you only use on pie crust and not two)

Caramel Ice Cream topping

 

Directions:

Peel and slice apples into 1/4 inch think slices. In a large bowl toss the apple slices with 2 tablespoons of flour and 1/2 cup of brown sugar. Melt 1/4 cup of butter in a large skillet and saute for 15 minutes or until the apples are tender. Remove from heat and cool.

Preheat your oven to 350.

Melt the remaining 3/4 cup butter. In  a large bowl, stir together 1 1/2 cups of four with the baking powder and salt. Add in the eggs and vanilla, melted butter and the remaining 1 1/2 cups brown sugar. Stir until blended. Add the pecans and stir until all the ingredients are blended together. Fit a pie crust in a large 9 to 10 in pie pan. I used a large 9 1/2 inch pie plate. I just used a rolling pin and rolled the pie crust to make the crust big enough to fit.

Spoon 2/3 of the sauted apples over the bottom of the piecrust. Spread and press the apples evenly over the pie crust. Spoon the batter over the apples. Top the batter with the remaining apples.

Bake in the oven for 70 minutes or until the center comes out clean with a wooden pick. Cool completely. Drizzle the cooled pie with 1/3 of caramel ice cream topping and top with chopped pecans.

This is a perfect fall or holiday dessert. I love the mixture of the blondie with the sauted apples and we can’t forget that caramel topping. It travel greats too, if you need to take a dessert for a dinner away from home.

Enjoy!

Becky