Bronx Thanksgiving Recipes - Caramelized Apple Pecan Pie

OK, I love pecan pie and I love apple pie. That's why when I saw a recipe in this month's Bon Appetit magazine for a caramelized apple and pecan pie, I knew I had to try it.

Inredients
Apples:

• 1 1/2 cups (packed) brown sugar (I used a mix of light and dark)
  
• 3/4 cup (1 1/2 sticks) unsalted butter, diced
• 3 Albemarle Pippin apples or Fuji apples (1 1/2 to 1 3/4 pounds), peeled,quartered, cored

Filling:

• 1/2 cup sugar
• 2 tablespoons all purpose flour
• 1/2 teaspoon salt
• 4 large eggs
• 1/4 cup light corn syrup
• 2 teaspoons vanilla extract
• 1 1/2 cup coursely chopped pecans, toasted (be careful not to toast too long...)
  

Directions

For apples:
Preheat oven to 350°F. Whisk brown sugar and butter in large ovenproof skillet over medium heat until butter melts, sugar dissolves, and mixture comes to boil.

Boil 1 minute, whisking constantly. Remove from heat. Arrange apples, rounded side down, in syrup.

Bake 15 minutes; turn over. Bake until just tender, about 20 minutes longer.

Transfer apples to paper towels to cool slightly.

Whisk syrup in skillet until smooth. Cool slightly and reserve. Maintain oven temperature.

For filling:
Mix sugar, flour, and salt in small bowl. Place eggs in medium bowl. Gradually whisk in reserved syrup from apples. Add corn syrup, vanilla, and sugar mixture; whisk until smooth. Stir in pecans. Pour filling into crust. Arrange apples, rounded side up, atop filling.

Bake pie until filling is set in center, covering edges with foil if browning too quickly, about 1 hour 20 minutes. Transfer to rack and cool completely.

The pie was a delicious success! I slightly reduced the amount of sugar from the original recipe and it was definitely sweet enough. I will be making this again tomorrow for Thanksgiving.