Apple Pecan Praline Pie

This apple pie is amazing! I make it all the time.

• Ready In: 2 hrs 10 mins
• Yields: 1 9inch deep dish pie

Ingredients

• 1  unbaked pie shell
• 2  lbs granny smith apples, peeled cored, and cut into 1/2 inch slices
• 1 1⁄2 cups  finely chopped pecans (about 6-oz)
• 2  tablespoons cornstarch
• 3⁄4 teaspoon cinnamon (can use more)
• 4  eggs, slightly beaten
• 1  cup  packed dark brown sugar (light is okay too)
• 1  cup dark corn syrup
• 6  tablespoons butter, melted (no substitutions)
• 2  teaspoons vanilla
•  pecan halves, for the top of pie

Directions

1. Preheat oven to 350 degrees.
2. Prepare a 9" deep-dish pie plate.
3. Set oven rack to lowest position.
4. Prepare pie crust.
5. Wrap in plastic wrap; refrigerate for at least 20 minutes.
6. Roll out the pie dough into a 14" circle; fit into a 9" deep-dish pie pan; trim and flute the edge.
7. Refrigerate the pie dough while preparing the pie ingredients.
8. In a bowl, combine apples, pecans, cornstarch and cinnamon; spoon into the prepared pie shell.
9. Cover completely with foil; bake for 45 minutes.
10. Meanwhile, while pie is baking, stir together, eggs, sugar, cornsyrup, butter and vanilla until smooth.
11. After baking for 45 mins, remove the foil from the baked pie.
12. Slowly pour the sugar mixture over apples.
13. Bake, uncovered for 55 mins, or until top is browned, and the filling is set.
14. Cool on rack.
15. Garnish with Pecan halves if desired.
16. Serve with whipped cream or icecream.