Apple-Praline Pie

• 15 ounces pie shell (9 inch) refrigerated
• 6 each apples, granny smith peeled, cored, sliced
• 1 teaspoon lemon zest grated
• 13 cup corn syrup, light divided
• 3 tablespoons corn syrup, light divided
• 1/4 cup butter melted, divided
• 1 tablespoon butter , divided
• 3 tablespoons sugar
• 1/4 cup flour, all-purpose divided
• 1 teaspoon apple pie spice
• 1/2 cup brown sugar firmly packed, light
• 13 cup pecans chopped

1. Fit 1 piecrust into a 9-inch pie plate according to package directions.
2. Arrange apple slices in piecrust, and sprinkle with lemon rind.
3. Set aside.
4. Combine 13 cup corn syrup, 2 tablespoons butter, 3 tablespoons sugar, 2 tablespoons flour, and apple pie spice.
5. Pour over apple slices.
6. Combine remaining 3 tablespoons corn syrup, remaining 3 tablespoons butter, remaining 2 tablespoons flour, brown sugar, and pecans.
7. Spoon 13 cup mixture over apple slices.
8. Unfold remaining piecrust.
9. Cut 2 to 3 desired shapes from center, using a cookie cutter.
10. Reserve cutouts.
11. Place piecrust over filling; fold edges under, and crimp.
12. Brush cutouts with water, and attach to top of pie.
13. Place on a baking sheet.
14. Bake at 425 degrees F for 25 minutes; remove from oven, and dollop with remaining brown sugar mixture.
15. Reduce heat to 350F (180C) F, and bake 10 more minutes.
16. Cool completely.

shell, apples, lemon zest, corn syrup, corn syrup, butter, butter, sugar, flour, apple pie spice, brown sugar, pecans

Taken from recipeland.com/recipe/v/apple-praline-pie-42251 (may not work)