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 med high heat. Add apples and saute 15 min or until apples are tender and liquid is thickened. Remove from heat and cool completely, about 30 minutes.

* Step 2

Meanwhile heat oven to 350. Melt remaining 3/4 cup butter. Stir together 1.5 cups flour and next 2 ingredients in a large bowl. Add eggs, bourbon, 3/4 cup melted butter and remaining 1.5 cups brown sugar stirring until blended. Stir in pecans.

* Step 3

Fit pie crust into 10 inch cast iron skillet. Spoon 2/3 of apple mix 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 mix. Top with remaining apple mix.

* Step 4

Place pie on lower oven rack and bake 70 to 80 mins or until a wooden toothpick comes out with a few moist crumbs. Remove pie and cool completely.

* Step 5

Drizzle cool pie with 1/3 cup apple cider caramel sauce. Serve with remaining sauce.

* Step 6

Sauce: cook cider in 3 quart saucepan over med heat, stirring often, 10 mins or until reduced to 1/4 cup. Stir in remaining ingredients. Bring to a boil over med high heat stirring constantly. Boil stirring constantly for 2 mins. Remove from heat and cool completely. Refrigerate up to 1 week. To reheat microwave 10-15 seconds and stir until smooth.

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