Praline-Taffy-Apple Pie | Midwest Living

Praline-Taffy-Apple Pie

Praline-Taffy-Apple Pie

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  • Makes: 10 servings
  • Prep 35 mins
  • Bake 45 mins

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Creamy caramels and crunchy pecans embellish tart cooking apples to make this delicious dessert even better than the original.


  • Pastry for Double-Crust Pie (see recipe below)
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/3 cup all-purpose flour
  • 1/4 cup butter or margarine, melted
  • 2/3 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon lemon juice
  • Dash salt
  • 6 cups thinly sliced, peeled cooking apples (about 2-1/4 pounds)
  • 10 caramels, cut in half
  • Half and half, light cream, or milk


  1. For pastry: Prepare Pastry for Double-Crust Pie. On a lightly floured surface, roll out half of the pastry to form a 12-inch circle. Fit into a 9-inch pie plate. Trim even with rim of pie plate. For top crust, roll out the remaining dough. Set aside.
  2. For praline mixture: Combine the brown sugar, pecans, 1/3 cup flour, and melted butter or margarine. Mix well and set aside.
  3. In a large mixing bowl, combine the granulated sugar, the 3 tablespoons flour, cinnamon, lemon juice, and salt. Add the apples and toss to coat.
  4. Transfer half of the apple mixture to the pastry-lined pie plate. Top with half of the praline mixture. Top with all the caramels. Repeat layers with the apples and praline mixture.
  5. Cut slits in top crust; place on filling and trim 1/2 inch beyond the edge of pie plate. Fold top pastry under bottom pastry, fluting edge. Brush crust with the half and half, cream, or milk. Cover edge with foil.
  6. Bake the pie in a 375 degree F oven for 25 minutes. Remove the foil. Bake 20 to 25 minutes more or until the top is golden and apples are tender. Serve warm. Makes 10 servings.


  • Note: For a lattice-topped pie, trim bottom pastry to 1/2 inch beyond edge of the pie plate. Roll out remaining pastry and cut into 1/2-inch-wide strips. Fill pastry-lined pie plate as directed. Weave strips over filling for lattice. Press ends of the strips into crust rim. Fold the bottom pastry over strips; seal and crimp the edge.

Pastry for a Double-Crust Pie


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup shortening
  • 7 - 8 tablespoons water


  1. In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat using 1 tablespoon cold water at a time until all the dough is moistened (6 to 7 tablespoons total). Divide dough in half. Form each half into a ball. On a lightly floured surface, flatten 1 dough ball. Roll from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Fill as above. roll remaining dough into a circle about 12 inches in diameter. Continue as above.

Nutrition Facts

(Praline-Taffy-Apple Pie)

Servings Per Recipe 10, carb. (g) 69, cal. (kcal) 559, fiber (g) 3, sodium (mg) 291, Fat, total (g) 30, chol. (mg) 29

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