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.

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.

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.

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.

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

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.