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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Munasar Ibrahim
[email protected]I'm not a baker, but this pie was easy to make and turned out great. I will definitely be making it again.
Nelson Chege
[email protected]This pie was a little more work than I expected, but it was worth it. The end result was a delicious and impressive pie.
Eli Demin
[email protected]This pie is a great way to use up leftover apples. I also like to add a scoop of vanilla ice cream on top.
Aibangbee Rachael
[email protected]I'm not a big fan of pralines, but I really enjoyed this pie. The apple filling was perfectly balanced and the crust was flaky and buttery.
Donzong Boris
[email protected]The praline topping on this pie is amazing! It adds a perfect crunch and sweetness to the pie.
md Faiyaz
[email protected]This pie is so easy to make and it always turns out delicious. I love that I can use fresh or frozen apples.
abdullah ashiq
[email protected]I made this pie for a potluck and it was a huge success! Everyone raved about the flavor and texture. I will definitely be making this pie again.
prairepup
[email protected]This pie was a bit too sweet for my taste, but my husband loved it. The crust was nice and flaky, but the filling was a little runny.
Mayen Callope
[email protected]I've made this pie several times and it always turns out great. The instructions are easy to follow and the pie bakes evenly. I love the combination of apples and pralines.
Frank Chisoko
[email protected]This apple praline pie was a hit with my family! The crust was flaky and buttery, and the filling was perfectly sweet and tart. The praline topping added a delicious crunch and nutty flavor. I will definitely be making this pie again.