Caramelized Apple-Pecan Pie

This pie was divine!! I made it first for Thanksgiving. I don't think it was fully appreciated because there were about 10 different varieties of pie present. But I loved it, so I tried it again with pecans from my brother's tree and it did not disappoint.

Alterations to the recipe included:

• store bought crust
• Not brushing crust with egg white
• I used whatever apples I had, I don't think they were fuji or pippen.

They great thing about this pie is that it isn't quite as sweet as pecan pie, although it is very sweet, just a tad less than your standard pecan pie. The apples add a great flavor and texture, contrasting the crunch and nuttiness of the pecans. The house smells wonderful while you are preparing it, especially as the apples are caramelizing. I like using my cast iron skillet for the apples. It makes me feel kind of rustic and like I could have made this pie no matter what era I live in. And I love that it was inexpensive since I used free pecans. Pecans can be costly so living in Hurricane isn't all bad.