Caramelized Apple Pecan Pie

piątek, 24 stycznia 2014

Caramelized Apple Pecan Pie

Time: 1 hrs 50 mins


  • 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.

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