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Perfect Ending Apple Praline Pie

Perfect Ending Apple Praline Pie

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  • Makes: 8 to 10 servings
  • Prep 45 mins
  • Bake 55 mins

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After this traditional pie is golden brown, top it with an oh-so-sweet pecan glaze for a dessert that is simply irresistible.

Ingredients

  • Pastry for Double-Crust Pie (see recipe below)
  • 1 1/2 cups sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 5 cups thinly sliced, peeled cooking apples
  • 2 tablespoons butter or margarine, cut up
  • 1/2 cup packed brown sugar
  • 1/2 cup pecan pieces
  • 1/4 cup butter or margarine

Directions

  1. Prepare pastry and divide in half. Form each half into a ball. On a lightly floured surface, roll one ball of the pastry into a 12-inch circle. Transfer to 9-inch pie plate.
  2. In large mixing bowl, stir together granulated sugar, cornstarch, and cinnamon. Add apple slices. Toss gently until coated. Spoon filling into the pastry-lined pie plate. Dot with the 2 tablespoons butter or margarine.
  3. On floured surface, roll out remaining pastry to a 12-inch circle. Cut slits in pastry to let steam escape. Place pastry on filling. Trim top crust 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry and crimp edge. Cover edge of crust with foil to prevent overbrowning.
  4. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until crust is golden.
  5. For praline sauce: In a small saucepan, combine brown sugar, pecans, and butter or margarine. Bring to boiling, stirring occasionally.
  6. Remove pie from oven. Place pie in a shallow baking pan. Pour praline sauce over hot pie (sauce may run down over edge of pie plate onto baking pan). Return to the oven, and bake pie for 5 minutes more. Remove from oven and cool in pan on a wire rack. Makes 8 to 10 servings.

Pastry for Double-Crust Pie

Ingredients

  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup shortening
  • 6 - 7 tablespoons cold water

Directions

  1. In a mixing bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are peasize. Sprinkle 1 ablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened. Divide dough in half. Form each half into a ball.

Nutrition Facts

(Perfect Ending Apple Praline Pie)

Servings Per Recipe 8, chol. (mg) 20, Fat, total (g) 25, carb. (g) 71, pro. (g) 3, cal. (kcal) 510, sodium (mg) 186, fiber (g) 3

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