...got this from Recipezaar - it has been sitting in my file of "things to cook", but i haven't made it yet...adding a thin layer of some kind of jam just on top of the piecrust in a regular pecan pie recipe intruiges me (i'd probably use apricot myself!...)
Apple Pecan Praline Pie
Recipe #769182 ratings
This apple pie is amazing! I make it all the time.
1 9inch deep dish pie 2¼ hours 30 min prep
Change to: 9inch deep dish pie US Metric
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
Preheat oven to 350 degrees.
Prepare a 9" deep-dish pie plate.
Set oven rack to lowest position.
Prepare pie crust.
Wrap in plastic wrap; refrigerate for at least 20 minutes.
Roll out the pie dough into a 14" circle; fit into a 9" deep-dish pie pan; trim and flute the edge.
Refrigerate the pie dough while preparing the pie ingredients.
In a bowl, combine apples, pecans, cornstarch and cinnamon; spoon into the prepared pie shell.
Cover completely with foil; bake for 45 minutes.
Meanwhile, while pie is baking, stir together, eggs, sugar, cornsyrup, butter and vanilla until smooth.
After baking for 45 mins, remove the foil from the baked pie.
Slowly pour the sugar mixture over apples.
Bake, uncovered for 55 mins, or until top is browned, and the filling is set.
Cool on rack.
Garnish with Pecan halves if desired.
Serve with whipped cream or icecream.