Preheat the oven to 350’

Transfer the pie shell to a 9”inch pie baking dish.

Crimp the pie edges

Line the pie shell with parchment paper and add pie weights. Bake the pie shell for 15 minutes or until golden brown.

Set the pie to the side and let it cool.

Peel, hull and slice the apples.

Place the apples in a large pot set to the side.

In a small bowl add the butter and flour and mix to create a smooth paste.

Add the flour mixture, brown sugar, sugar, cinnamon, ginger, and spices to the apples. Mix to combine.

Place the apples over medium heat and cook for 20 minutes.

Make sure to stir often.

Set the apples to the side to cool.

In a medium to large pot add the butter, sugar, cream, corn syrup, bourbon, molasses,and salt.

Cook over medium heat and stir to combine.

Turn the heat up to high.

Cook for 5-7 minutes.

Make sure to stir often so as to not burn the caramel.

Turn off the heat and set caramel to the side for 5 minutes.

Add the pecans to the caramel and mix to combine.

Add the pie filing to the pie crust and spread to an even layer.

Add the pecan mixture on top of the apple filling and make sure to spread evenly. Bake for 20 minutes

Allow the pie to cool before serving