Instructions: Test November 21, 2001. Good. Somewhat less sweet tasting than the standard pecan pie, with apply overtones.

1. Preheat oven to 350 degrees. Place cider in a saucepan, and cook over high heat until reduced to one cup. Remove from heat, and stir in butter and brown sugar until dissolved. Then stir in Calvados, vanilla, nutmeg and eggs.

2. Roll out pastry and line straight-sided tart pan with it. Pie pan can be used. Spread pecans over pastry.

3. Pour in cider mixture. Bake 30 to 35 minutes, until surface is fairly firm and pastry is golden. Allow to cool to room temperature. Serve with whipped cream, if desired.

Yield: 6 to 8 servings.

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