Caramelized Apple Pecan Pie

• 1 prepared pie crust
• 2 cups pecans
• 3/4 cup 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 flour
• 6 large eggs, lightly beaten
• 2 tablespoons apple brandy (optional)

1. Melt and cool one stick of butter, set aside.
2. Peel and core the apples, cut into 1/2-inch diceed pieces.
3. Preheat the oven to 350 degrees and place pecans on a baking sheet; roast about 7 minutes, or until toasty; transfer to a plate to cool; Reduce oven heat to 325 degrees.
4. In a large, non-stick skillet, melt 4 tablespoons of the butter with the 1/4 sugar over high heat; add the apples, stirring frequently, cook until browned: Add brandy and cook until evaporated, let cool.
5. In a large bowl, combine brown sugar and corn syrup, flour and cooled melted butter; beat in eggs and vanilla.
6. 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 and pecans that protrude.
7. Bake for about 1 hour or until custard is set, If crust browns too quickly, cover loosley with a piece of foil (release foil works great), Best served with whipped mascarpone cheese or whipped cream.

crust, pecans, butter, sugar, granny smith apples, corn syrup, light brown sugar, vanilla, flour, eggs, apple brandy

Taken from www.food.com/recipe/caramelized-apple-pecan-pie-103735 (may not work)