Peel apples, and cut into 1/4-inch-thick wedges. Toss 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 degrees F. Melt remaining 3/4 c. butter. Stir together 1-1/2 c. flour, Clabber Girl 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 piecrust 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 piecrust, spreading and gently pressing apple slices into an even layer using the back of a spoon. Spoon batter over apple mixture; top with remaining 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.
Yield: 8-10 servings
Recipe submitted by Yvette Marquez.