We’re always looking for new Rosh Hashanah desserts; this combines the traditional of apples with the sweetness of pecan piece.  Use a store-brought crust if you’re short on time.

Crust
2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
10 tablespoons (1¼ sticks) chilled unsalted margarine cut into ½-inch cubes
5 tablespoons (about) chilled orange juice, divided
1 large egg, white, beaten to blend

Apples
1½ cups (packed) golden brown sugar
¾ cup (1½ sticks) unsalted margarine, diced
3 Albemarle Pippin apples or Fuji apples (1½ to 1¾ pounds), peeled, quartered cored

Filling
¾ cup sugar
2 tablespoons all purpose flour
½ teaspoon salt
4 large eggs
¼ cup light corn syrup
2 teaspoons vanilla extract
1½ cups coarsely chopped pecans, toasted

Crush
Blend flour, sugar, and salt in processor 5 seconds. Add margarine. Using on/off turns, blend until margarine is reduced to small pea-size pieces. Add 4 tablespoons orange juice. Blend, using on/off turns, until moist clumps form, adding more juice by teaspoonfuls if dough is dry. Gather dough into ball, flatten into disk. Wrap in plastic and chill at least 1 hour.

Roll out dough on floured surface to 14-inch round. Transfer to 10-inch-diameter glass pie dish. Cut off all but ½ inch of dough overhang. Fold dough edge under and crimp decoratively, forming high-standing rim. Freeze 10 minutes. Brush inside of crust with enough beaten egg white to coat.

Apples
Preheat oven to 350 degrees. Whisk brown sugar and margarine in large ovenproof skillet over medium heat until margarine melts, sugar dissolves and mixture comes to boil. Boil 1 minute, whisking constantly. Remove from heat. Arrange apples, rounded side down, in syrup. Bake 15 minutes, turn over. Bake until just tender, about 20 minutes longer. Transfer apples to paper towels to cool slightly. Whisk syrup in skillet, until smooth. Cool slightly and reserve. Maintain oven temperature.

Filling
Mix sugar, flour, and salt in small bowl. Place eggs in medium bowl. Gradually whisk in reserved syrup from apples. Add corn syrup, vanilla, and sugar mixture, whisk until smooth. Stir in pecans. Pour filling into crust, arrange apples, rounded side up, atop filling.

Bake pie until filling is set, in center, covering edges with foil if browning to quickly, about 1 hour 20 minutes. Transfer rack and cool completely. Do ahead can be made 1 day ahead. Cover loosely with foil and let stand at room temperature.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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