Best 4 Apple Praline Pie Recipes

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Indulge in the symphony of flavors with our Apple Praline Pie, a delightful dessert that combines the sweet crunch of praline with the tangy goodness of apples. This delectable treat features a flaky, golden crust enveloping a generous filling of tender and juicy apple slices, delicately spiced with cinnamon and nutmeg. The crowning glory is a layer of praline, a mixture of caramelized sugar and nuts, adding a delightful crunch and a nutty aroma to each bite. This recipe provides step-by-step instructions to guide you in creating this irresistible masterpiece, ensuring a perfect balance of flavors and textures. Additionally, we offer variations to cater to different preferences, including a gluten-free crust option and a boozy twist with the addition of bourbon. Elevate your dessert repertoire with this exceptional Apple Praline Pie, a true delight for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE PRALINE PIE



Apple Praline Pie image

An apple pie loaded with the sweet flavors of brown sugar, spices and pecans.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 8

Number Of Ingredients 14

2 2/3 cups Gold Medal™ all-purpose flour
1 teaspoon salt
1 cup shortening
7 to 8 tablespoons cold water
1 cup granulated sugar
1 cup chopped pecans
1/3 cup Gold Medal™ all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
8 cups thinly sliced peeled tart apples (7 medium)
3 tablespoons butter or margarine
1/4 cup packed brown sugar
2 tablespoons half-and-half

Steps:

  • In medium bowl, mix 2 2/3 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  • In large bowl, mix granulated sugar, 2/3 cup of the pecans, 1/3 cup flour, the cinnamon, nutmeg and 1/4 teaspoon salt. Add apples; toss to coat. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Trim overhanging edge of pastry 1/2 inch from rim of pie plate.
  • Roll other round of pastry into 11-inch round. Fold into fourths and cut slits so steam can escape. Unfold pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  • Bake 50 to 60 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking.
  • In 1-quart saucepan, place brown sugar, remaining 1/3 cup pecans and the half-and-half. Cook over low heat, stirring constantly, until sugar is melted. Spread over hot pie. Serve warm.

Nutrition Facts : Calories 645, Carbohydrate 79 g, Cholesterol 10 mg, Fiber 4 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 400 mg

APPLE PRALINE PIE



Apple Praline Pie image

You can make this pie without the nuts if you prefer, and it is still very delicious. It's great with a scoop of vanilla ice cream. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 8 servings.

Number Of Ingredients 22

1-3/4 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1 cup cold butter, cubed
1 teaspoon cider vinegar
4 to 6 tablespoons cold water
FILLING:
6 cups thinly sliced peeled tart apples
1 tablespoon ginger ale
1 teaspoon lemon juice
1 teaspoon vanilla extract
3/4 cup sugar
1/4 cup all-purpose flour
3 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter
TOPPING:
1/4 cup butter, cubed
1/2 cup packed brown sugar
2/3 cup pecan halves
2 tablespoons heavy whipping cream
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Sprinkle with vinegar. Gradually add water, tossing with a fork until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge., In a large bowl, toss apples with the ginger ale, lemon juice and vanilla. Combine the sugar, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Spoon into crust; dot with butter., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 400° for 55-65 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary., Meanwhile, in a small saucepan over medium heat, melt butter. Stir in brown sugar; cook and stir until mixture comes to a boil and sugar is dissolved. Stir in pecans; cook 1 minute longer. Remove from the heat; stir in cream and vanilla. Immediately pour over pie. Bake 3-5 minutes longer or until topping is bubbly. Cool on a wire rack.

Nutrition Facts :

PRALINE APPLE CREAM PIE



Praline Apple Cream Pie image

Provided by Marian Burros

Categories     dessert

Time 40m

Yield 8 servings

Number Of Ingredients 14

1 15-ounce package refrigerated pie crusts
1 teaspoon flour
2 teaspoons sugar
1/4 teaspoon cinnamon
1 or 2 large apples, peeled, cored, thinly sliced, about 1 1/2 cups
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups half-and-half
3 tablespoons margarine or butter
1 teaspoon vanilla
8 to 10 pecan halves
Nutmeg

Steps:

  • Heat oven to 450 degrees. Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan. (Refrigerate remaining pie crust for later use.) Bake for 6 to 8 minutes or until very light golden brown. Remove from oven. Cool completely. Reduce heat to 350 degrees.
  • Combine the flour, sugar and cinnamon in a small saucepan and blend well. Add the apple slices, toss lightly to coat. Cover and cook over medium heat about 20 minutes or until apples are tender, stirring occasionally. Spoon the mixture evenly into the cooled, baked crust.
  • To make the topping, combine 1/2 cup sugar, brown sugar, cornstarch and salt in a medium-size saucepan; blend well. Gradually stir in half-and-half. Add margarine. Cook over medium heat until mixture begins to thicken, about 10 minutes, stirring constantly. Stir in vanilla. Carfully pour topping over apple filling. Arrange pecan halves over topping. Sprinkle with nutmeg. Bake at 350 degrees for 35 to 40 minutes or until filling has puffed areas and crust is golden brown. Cool completely. Store in refrigerator.

Nutrition Facts : @context http, Calories 509, UnsaturatedFat 14 grams, Carbohydrate 67 grams, Fat 26 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 354 milligrams, Sugar 34 grams, TransFat 1 gram

APPLE PRALINE PIE



apple praline pie image

Two 21-oz cans apple pie filling can be substituted for filling mixture.Source: Unknown but probably from Pillsbury

Provided by Lynnda Cloutier

Categories     Fruit Desserts

Number Of Ingredients 11

1 box refrigerated pie crusts, softened as directed on box
6 cups (6 medium) thinly sliced peeled apples
3/4 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon butter or margarine
1/4 cup butter or margarine
1/2 cup packed brown sugar
2 tablespoons half-and-half or milk
1/2 cup chopped pecans

Steps:

  • 1. Heat oven to 350°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
  • 2. In large bowl, mix apples, granulated sugar, flour, cinnamon and salt; toss lightly. Spoon mixture into crust-lined pie plate. Dot with 1 tablespoon butter. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  • 3. Bake 50 to 55 minutes or until apples are tender and crust is golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of bake time to prevent excessive browning.
  • 4. In 1-quart saucepan, melt 1/4 cup butter; stir in brown sugar and half-and-half. Slowly heat to boiling; remove from heat. Stir in pecans; spread over top of pie. Place pie on cookie sheet
  • 5. Bake 5 minutes longer or until topping bubbles. Cool at least 1 hour before serving.

Tips:

  • Use fresh, crisp apples. Granny Smith and Honeycrisp are great choices for this pie, as they hold their shape well and have a tart flavor that complements the sweet praline filling.
  • Peel and slice the apples thinly. This will help them cook evenly and prevent them from becoming mushy.
  • Don't overcook the praline filling. It should be thick and bubbly, but not too dark. If you overcook it, it will become hard and brittle.
  • Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld.

Conclusion:

Apple praline pie is a delicious and classic dessert that is perfect for any occasion. With its flaky crust, sweet and tart filling, and crunchy praline topping, this pie is sure to please everyone at your table. So next time you're looking for a special dessert to make, give this apple praline pie a try.

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