Now I need a good apple pie recipe.

I am making the desserts for Easter this weekend.

Got it -


Caramelized Apple-Pecan Pie with Calvados

Servings: Makes two 9-inch pies

Ingredients:
2 cups pecans (about 1/2 pound)
1 1/2 sticks unsalted butter (6 ounces), 1 stick melted and cooled
1/4 cup sugar
4 large Granny Smith apples--peeled, cored and cut into 1/2-inch dice
2 tablespoons Calvados or other apple brandy
1 1/2 cups packed light brown sugar
1 1/2 cups light corn syrup
2 tablespoons all-purpose flour
6 large eggs, lightly beaten
1 tablespoon pure vanilla extract
Pâte Brisée Pie Shells
Make Ahead: The pies can be refrigerated overnight. Bring to room temperature before serving.


Serve With:
Whipped cream.

Steps:
1. Preheat the oven to 350°. Spread the pecans on a rimmed baking sheet and bake for 7 minutes, or until lightly toasted. Transfer to a plate and let cool. Reduce the oven temperature to 325°.
2. In a large nonstick skillet, melt 4 tablespoons of the butter with the sugar over high heat. Add the apples and cook, stirring frequently, until browned, 12 to 14 minutes. Add the Calvados and cook until evaporated. Let cool.
3. In a large bowl, combine the brown sugar with the corn syrup, flour and the cooled melted butter and beat until smooth. Beat in the eggs and vanilla.
4. Spoon the caramelized apples into the Pâte Brisée Pie Shells and pour the custard on top. Scatter the pecans on the custard, lightly pressing them in. Bake in the lower third of the oven for about 1 hour, or until the crusts are golden and the custard is set. Cover the crusts loosely with foil if they brown too quickly. Let the pies cool on a wire rack before cutting into wedges.





Pâte Brisée Pie Shells

Servings: Makes two 9-inch pie shells

Ingredients:
2 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
10 tablespoons cold unsalted butter, cut into 1-inch pieces
1 large egg yolk mixed with 1/4 cup ice water
Make Ahead: The dough can be frozen for 1 month. The pie shells can be refrigerated overnight.

Steps:
1. In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk and pulse until a crumbly dough forms.
2. Turn the dough out onto a lightly floured surface; knead 3 times until it just comes together. Pat the dough into two disks. Wrap in plastic and refrigerate for at least 30 minutes or overnight.
3. On a lightly floured work surface, roll each disk out to a 12-inch round. Fit each round into a 9-inch glass pie plate. Trim the overhang to 1 inch and fold the edge under itself, then crimp decoratively. Refrigerate until firm.

And here's a website with a ton of apple pie recipes:

Apple pie recipes