Praline-Taffy-Apple Pie
- Makes: 10 servings
- Prep 35 mins
- Bake 45 mins
Creamy caramels and crunchy pecans embellish tart cooking apples to make this delicious dessert even better than the original.
Ingredients
-
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
Directions
- 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.
- For praline mixture: Combine the brown sugar, pecans, 1/3 cup flour, and melted butter or margarine. Mix well and set aside.
- 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.
- 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.
- 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.
- 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.
Tip
- 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
Ingredients
- 2
cups
all-purpose flour
- 1/2
teaspoon
salt
- 2/3
cup
shortening
- 7 - 8
tablespoons
water
Directions
- 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