Praline-Taffy-Apple Pie
Creamy caramels and crunchy pecans embellish tart cooking apples to make this delicious dessert even better than the original.
Praline-Taffy-Apple Pie
Ingredients
Directions
For pastry:
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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.
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For praline mixture:
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Combine the brown sugar, pecans, 1/3 cup flour, and melted butter or margarine. Mix well and set aside.
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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.
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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.
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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.
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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.
Nutrition Facts (Praline-Taffy-Apple Pie)
Pastry for a Double-Crust Pie
Ingredients
Directions
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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.
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