Caramelized Apple-Pecan Pie with Calvados

Ingredients

• 2 tablespoons calvados 
• 1.5 cups plus light
• 6 large eggs lightly beaten
• 2 tablespoons flour all-purpose
• 4 large granny smith apples--peeled cored cut into 1/2-inch dice
• 1.5 cups brown sugar light packed
• 0.5 pound pecans 
• 16 servings pâte brisée pie shells 
• 0.3 cup sugar 
• 6 ounces butter unsalted cooled melted
• 1 tablespoon vanilla extract pure

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wire rack
• aluminum foil

Directions

1. Preheat the oven to 35
2. Spread the pecans on a rimmed baking sheet and bake for 7 minutes, or until lightly toasted.
3. Transfer to a plate and let cool. Reduce the oven temperature to 32
4. In a large nonstick skillet, melt 4 tablespoons of the butter with the sugar over high heat.
5. Add the apples and cook, stirring frequently, until browned, 12 to 14 minutes.
6. Add the Calvados and cook until evaporated.
7. Let cool.
8. In a large bowl, combine the brown sugar with the corn syrup, flour and the cooled melted butter and beat until smooth. Beat in the eggs and vanilla.
9. Spoon the caramelized apples into the Pte Brise Pie Shells and pour the custard on top. Scatter the pecans on the custard, lightly pressing them in.
10. Bake in the lower third of the oven for about 1 hour, or until the crusts are golden and the custard is set. Cover the crusts loosely with foil if they brown too quickly.
11. Let the pies cool on a wire rack before cutting into wedges.
12. Make Ahead: The pies can be refrigerated overnight. Bring to room temperature before serving.
13. Serve With: Whipped cream.