What do you get when you "introduce" apple pie to pecan? Our doubly-delicious dessert!

1	pkg (11 oz.)	Pie crust mix
2	lbs	Granny Smith apples, peeled, cored, cut into 1/2" slices
1 1/2 C		Finely chopped pecans, 6 oz.
2	tbsp	Cornstarch
3/4	tsp	Ground cinnamon
4		Eggs, lightly beaten
1	C	Packed dark brown sugar
1	C	Dark corn syrup
6	tbsp	Butter or margarine, melted
2	tsp	Vanilla extract
1/2	C	Heavy cream
		Pecan halves, optional

• Preheat oven to 350°F.
• Prepare crust mix according to package directions for 2 crusts; shape into 1 disk. Wrap in plastic wrap; refrigerate at least 20 minutes.
• On lightly floured surface roll dough into 14" circle; fit into 9" deep-dish pie pan. Trim and flute edge. Refrigerate.
• In bowl combine apples, pecans, cornstarch and cinnamon; spoon into pie shell. Cover with foil; bake 45 minutes.
• Meanwhile, stir together eggs, sugar, corn syrup, butter and vanilla until smooth. Remove foil from pie. Slowly pour sugar mixture over apples. Bake uncoverd 55 minutes or until top is browned and filling is set. Cool on rack.
• At high speed beat cream until stiff. If desired, transfer to pastry bag fitted with large star tip. Pipe or mound whipped cream onto pie; garnish with pecans, if desired. Refrigerate.

  Makes 4 servings.

  Per serving: 382 cals; 4 g. protein; 24 g. fat (8 g. saturated); 76 mg. chol; 43 g. carbs; 218 mg. sodium; 3 g. fiber; 18 g. sugar