APPLE PRALINE PIE
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
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
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Juan Jaramillo
[email protected]I'm going to try making this pie with a different type of crust next time.
bimala chaudahary
[email protected]This pie is a great way to use up leftover apples.
Uamir Agha
[email protected]The crust was a bit dry, but the filling was delicious.
Gloria Olly
[email protected]This pie is a bit too sweet for my taste, but it's still very good.
M T NAWAB RAO
[email protected]I've made this pie several times and it's always a hit. It's the perfect dessert for any occasion.
Sher Baloch
[email protected]I'm not a huge fan of pralines, but I thought I'd give this pie a try. I'm glad I did because it was delicious! The praline topping was the perfect complement to the apples.
Umar Chandio
[email protected]I made this pie for my husband's birthday and he loved it! He said it was the best apple pie he's ever had.
Om prakash Oli
[email protected]This pie is a bit time-consuming to make, but it's worth it for a special occasion.
Vladut Baciu
[email protected]I had some trouble getting the crust to roll out evenly, but the pie still tasted great.
Car nel
[email protected]The praline topping was a bit too sweet for my taste, but the rest of the pie was delicious.
Julie Persicke
[email protected]I followed the recipe exactly and the pie turned out perfectly. It was a huge hit with my family and friends.
Toymur Badsha
[email protected]This apple praline pie was absolutely divine! The crust was flaky and buttery, the apples were tender and flavorful, and the praline topping was the perfect finishing touch. I will definitely be making this pie again and again.