Caramelized Apple Pecan Pie, recipe
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    Default Caramelized Apple Pecan Pie, recipe

    This sure soinds good, have to get some pecans...
    And is uses a bunch of eggs, too...
    Caramelized Apple Pecan Pie -- 10/8/04

    · 2 cups pecans
    · 1 1/2 sticks butter
    · 1/4 cup sugar
    · 4 large Granny Smith apples
    · 1 1/2 cups corn syrup
    · 1 1/2 cups light brown sugar
    · 2 Tablespoons vanilla
    · 2 Tablespoons all purpose flour
    · 6 large eggs, lightly beaten
    · 2 Tablespoons apple brandy (optional)
    Melt and cool one stick of the butter. Set aside.
    Peel and core the apples. Cut into 1/2-inch dice.
    Preheat the oven to 350F and place pecans on a baking sheet. Roast about 7 minutes, or until toasty. Transfer to a plate to cool. Reduce oven heat to 325F.
    In a large, non-stick skillet, melt 4 tablespoons of the butter with the sugar over high heat. Add the apples, stirring frequently. Cook until browned. Add the brandy and cook until evaporated. Let cool.
    In a large bowl, combine the brown sugar with the corn syrup, flour and cooled melted butter. Beat in eggs and vanilla. Spoon caramelized apples into a ten inch pie crust. Pour the custard over the top. Scatter the pecans on the top of the custard, pressing in any that protrude.
    Bake for about one hour or until custard is set. If crust browns too quickly, cover loosely with a piece of foil. Best served with whipped sweetened mascarpone cheese or whipped cream.
    Recipe is courtesy of Joan Delfino from Apple Hill

    From the daily recipe, noon news hour, Sacramento CA.

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