Apple Pecan Pie

2 9-in unbaked deep-dish pie crust	1 cup light corn syrup
3 eggs	1 cup sugar
2 tbsp butter - melted	1 tsp vanilla
1 1/2 cups pecan halves	2 apples - peeled and chopped in 1/2-in pieces
1 tbsp milk	1 tbsp coarse sugar

Preheat oven to 350 degrees. Combine the dough from both pie crusts and roll out to make one, thicker crust. Gently press into a deep-dish pie pan and fold excess dough back toward the center of the dish to create a nice, thick edge.
Fill pie crust with pecans.
In a large bowl stir together corn syrup, eggs, sugar, butter, and vanilla. Stir in apples.
Pour filling into unbaked pie crust (over the pecans).
Whisk together remaining 1 egg and 1 tablespoon milk. Brush the egg wash over the edge of the pie crust, then sprinkle with coarse sugar.
Bake on center rack of preheated oven for 60-70 minutes until pie is set. (Center of pie should reach 200 degrees, or check doneness for tapping the center of the pie lightly - it should spring back!)
Cool completely (about 2 hours) on a cooling rack before slicing and serving.
Reheat individual slices in the microwave if desired and top with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!

Thanks to our friends at Le Creme De La Crumb for this great recipe!