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Apple Brandy Candied Pecan Pie

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Apple Brandy Candied Pecan Pie brings together the warm flavors of brandy and slight spice of southern candied pecans, to balance out the traditional sweetness of your holiday pecan pie. Made in a cast iron skillet and topped with homemade whipped cream, this dessert is sure to take center stage.

Ingredients

–cooking spray -pie shell -pecans -butter -brown sugar -cinnamon -smoked paprika -cayenne -honey -brandy -vanilla -salt -eggs

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1

Start by combining butter, sugar, cinnamon, smoked paprika, cayenne, honey, and brandy into a sauce pan. Heat over a medium-low stove top, stirring often to melt the butter. Once melted, keep over the heat until the mixture is bubbling consistently. The mixture should continue to bubble even when stirred. Now remove from heat.

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2

Spray the skillet with cooking spray. Gently unroll your pie crust and press into the form of the skillet. Do not stretch.

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3

Once the mixture has cooled, add it to a bowl with the pecans. Add the salt and vanilla and stir. In a smaller bowl, lightly beat the eggs. Very slowly add the eggs to the pecan mixture being careful to not cook the eggs if the mixture is still hot. Stir as you add the eggs.

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4

Pour the contents of the bowl into your prepared skillet and bake for 50 minutes. Remove from the oven and allow to set at room temperature for about 45 minutes. Serve with whipped cream or ice cream.

"This pecan pie is the best I have had. I will use this recipe from now on. The family loves it."

Reader Review:

Storage:

Any leftovers should be stored in appropriate Tupperware or wrapped tightly with plastic wrap, and kept in the refrigerator for 3-4 days.

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