Pecan Apple-Brandy Tart

For this tart, I used A recipe from Bon Apetit magazine but made one minor change.  The recipe called for bourbon (which goes very well with pecans in baked goods) but I had a bottle of Applejack Brandy that was calling to me.  The result was definitely delicious and I can't wait to serve it on Thanksgiving.
I made a homemade pie crust which I encourage you to do.  It's not at all difficult and is worth the effort, but if you want to take a shortcut you can use a pre-made crust.

Crust (for 2- 12inch pies)
Ingredients
2 cups All-purpose flour
1/4 cup granulated sugar
pinch of salt
2 sticks (1/2 pound) chilled butter cut into 1/4 inch cubes
about 1/4 cup ice cold water

Instructions:
1) Combine the flour, sugar and salt in a large bowl.
2) Drop in all of the butter and toss it in the flour mixture.  Using clean hands, massage the butter into the flour until it's completely incorporated and mealy.  It should be a little crumbly and there shouldn't be chunks of butter at the end of this process.  Add a little of the ice cold water and mix it in. Add the rest of the water if needed.  The dough should come together and be a little sticky.
3) Take half of the dough and wrap it in plastic wrap and then foil and freeze for later use.  Use the other half for the pecan pie.
*note- you can also make this in a kitchen-aid mixer.  I just prefer to do it by hand.

Pecan Apple-brandy Pie
Ingredients:
3 eggs
1/2 cup dark brown sugar
3/4 cup dark corn syrup
pinch of salt
1 teaspoon vanilla extract
3 Tablespoons melted butter
2 Tablespoons apple-brandy
2 cups pecan halves

Instructions
1) Preheat the oven to 375 F.  Roll out the pie dough and put it into a 12-inch pie pan.  Trim the sides.
2) Blind bake the pie crust (that's when you bake it without the filling) be covering it with foil and weighing it down with either pie weights or beans.  Bake for 10 minutes or until just beginning to brown.
3) Make the filling by beating the eggs and sugar together.  Then add the corn syrup.  Next, add the salt, vanilla, butter, and brandy.  Toss in the pecan halves.
4) Pour the filling into the hot, blind-baked crust and bake for another 25 minutes or until the center doesn't jiggle.  Serve warm or at room temperature.  I baked it several days in advance and froze it.  Then I'll heat it up in the oven again before serving.  Enjoy!