This recipe combines two of my favorite autumn treats: pecan pie and apples. Pecan pie is possibly one of the more decadent pies you can eat, while apples are totally healthy (you know, “an apple a day keeps the doctor away,” that whole thing). So, it’s basically one of those really odd couples you see and think, “Really, those two?” But somehow it makes sense.
Answer: Yes. Clearly you are.
But hey, I make treats. So… at least I’m contributing to the world via sugar… uh…
2-3 apples (any variety, but firmer apples that hold up well when baked work best)
2 tablespoons butter
1/3 cup brown sugar
1/4 cup light corn syrup
1/2 cup chopped pecans
1/2 teaspoon vanilla extract
In a pot, combine the butter, sugar, and corn syrup. Stir over medium heat until combined, then increase the heat to bring to a boil. Allow to boil (a low, steady boil) for 1 minute. Remove from heat and stir in the pecans and vanilla extract. Let that cool while you prep the apples.
I cut the apples in half, then used a melon baller to scoop out the insides. Be sure to leave enough apple so it will keep its shape and serve as a sturdy “crust.” What do you do with those apple insides? Up to you, but might I suggest making applesauce.
As I was prepping the apples, I would place a finished one in a big bowl of water before starting the next. This helps them not to turn brown while you work.
Once the apples are ready, go back to the filling. It should be cooler now. Stir in the egg and pour into each apple shell. I probably could have filled five shells, but I only did four and had a little filling left over. This will vary based on your apple size.
Bake at 350°F for 35-38 minutes. Allow to cool before eating.