Apple Pecan Pie

Apple Pecan Pie 1 all butter pie crust from a package of two or from scratch FOR THE APPLES: 2 medium apples Granny Smith or Fuji/Gala, peeled, cored, and diced 1/2 teaspoon cinnamon 2 teaspoons granulated sugar 1 tablespoon cornstarch FOR THE PECAN PIE: 1/4 cup granulated sugar 3 large eggs 1 cup dark corn syrup 1/4 teaspoon salt 4 tablespoons unsalted butter melted 1 1/2 cups pecan halves Preheat oven to 425°F. Place your pie crust in your pie plate (recipe is written for a 9” pie plate) and crimp edges as desired. Chill until filling is ready and oven is preheated. Place diced apples in a microwave-safe bowl. Add a few tablespoons of water and then heat for 2-3 minutes, or until apples just start to soften. Drain very well. Whisk eggs, corn syrup, 1/4 cup sugar, salt, and melted butter together. Remove pie shell from refrigerator. Drain apples very well (this is VERY important so your pie is not wet). Toss them with the sugar, cinnamon, and cornstarch, then place them in the bottom of the pie crust and press to compact. Sprinkle the pecans over the top of the apples, making sure they are laying flat in a single layer. Carefully and slowly pour the corn syrup mixture over the pecans. The pecans should float to the top. Place pie on a cookie sheet. Cover the edges with a pie crust shield or strips of foil to prevent over-browning. Bake at 425°F for 15 minutes, then lower the temperature to 350°F and bake for 30-40 minutes, or until the top is puffed and slightly cracked and the crust is golden brown. Cool completely before attempting to slice. Store pie in refrigerator or freeze for up to one month.