with Brandy Pecan Glaze


4 tart apples, peeled, cored and quartered
2# sweet potatoes, peeled and cut into pieces the same size as the apples
1 recipe flaky butter crust
Brandy Pecan Glaze
½ cup Brandy
½ cup maple syrup
Lime zest and juice
3 tablespoons butter
1 cup chopped pecans, toasted
Pinch of salt


  1. Preheat oven to 400 degrees.
  2. Prepare the brandy pecan glaze: Pour the brandy in a small pot and reduce by half. Add the lime zest, lime juice, maple syrup, butter and salt to taste. Bring mixture to a boil, then reduce heat and simmer for 5 – 7 minutes. Add in pecans. Remove from heat and set aside.
  3. Heat a 9” Calphalon Unison Nonstick skillet to medium high heat. While searing the apples and sweet potatoes, place them alternately in the pan so they are squeezed tightly together. Pour ½ the syrup over.
  4. Prepare crust by rolling it out 1/8 inch thick. Place crust on top of apples and sweet potatoes and tuck edges into the pan. Bake for 30 – 35 minutes or until crust is golden brown and apples and potatoes are soft enough for a toothpick to be inserted easily.
  5. Remove pan from oven and let cool off a bit. Place a serving dish on top of pan, and carefully flip over. Crust will be on the bottom.
  6. Serve warm with remaining sauce and vanilla ice cream. Enjoy!