4 peeled, cored and thinly sliced granny smith apples
½ teaspoon of cinnamon
2 tablespoons of sugar + more for garnish
Juice of 1 lemon
1 ounce of melted unsalted butter
For the Pecan Pie:
1 premade pie dough, rolled out
2/3 cup of packed light brown sugar
Zest of ½ orange
1 teaspoon of vanilla
1/3 cup of corn syrup
2 ounces of melted unsalted butter
1 ½ cups of pecan halves
Preheat the oven to 375°.
Apple: Cut the pie dough in half and mold the pie dough to the ½ insert of the split pie pan and fold up the sides and pinch around the outside to make a wavy crust. Using a small circle round cutter, make circles using the other half of the pie dough. Set aside.
In a medium size bowl mix together the apples, cinnamon, sugar and lemon juice. Pour the mixture into the ½ pie insert with the pie dough. Top off by layering on the circle rounds. Brush with butter and sprinkle on sugar.
Pecan: Cut the pie dough in half and mold the pie dough to the ½ insert of the split pie pan and fold up the sides and trim any access. Cut 6 skinny long pieces of dough using the other half of the pie dough. Make a braid weaving 3 pieces of dough at a time and mold it to the top outside crust of the ½ insert of the split pie pan.
In a medium size bowl whisk together the eggs, brown sugar, orange zest, vanilla, corn syrup and melted butter.
Pour ¾ of the mixture into the ½ pie insert with the braided crust. Add in pecans and arrange so that they are overlapping and uniform. Pour the remaining ¼ mixture over top. Brush the outside braided crust with melted butter.
Bake the pies in the oven for 1 hour. Cover with foil after 25 minutes.