Arrange apples upright in a 10” lodge skillet. Cook indirect low heat (two right burners low, two left burners off) in Napoleon p500rsib until tender, about 75-90 minutes. (temp around 350)
Remove apples from skillet, strain the liquid, then return to the skillet and reduce liquid to syrup consistency. Remove from the skillet and rinse skillet. (reduce from 1 cup to 1/4 cup)
Brush excess flour from the surface of the puff pastry. Stack one sheet on top of the other. Fold in half. Roll out to compress, then fold in half again in the opposite direction. Roll the pastry out to roughly 10”x10”. Trim into a circle, wide enough to cover the top of the skillet.
To make the salted caramel, bring the sugar, corn syrup and salt to a boil in a small skillet. Boil until the sugar darkens to a caramel color. Remove from heat, add cream and bourbon and stir until smooth. Add butter and stir.
Return apples to skillet on top of caramel. Top with puff pastry. Tuck the edges into the skillet. Bake at 400 indirect until puff is browned and cooked through, 60 minutes
Flip skillet to turn out on platter. Glaze tops of apples with reserved syrup/glaze.