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APPLE-PRALINE PIE
Apple-Praline Pie
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INGREDIENTS
- Cooking Time: 55-65 minutes
- Servings: 8
- Preparation Time: 25 minutes
- Pastry for a two-crust 9” pie
- ¾ cup brown sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cardamom
- 1 tablespoon lemon juice
- 6-7 cups peeled and thinly sliced tart baking apples (I used a mixture of Granny Smith, McIntosh, and Honey Crisp)
- 3 tablespoons butter, cut up
- Topping:
- ¼ cup butter
- ½ cup firmly packed light brown sugar
- ¾ cup chopped pecans
- 2 tablespoons heavy cream
- ½ teaspoon vanilla
DIRECTIONS
Preheat oven to 425 ° F.
Fit one piecrust into a 9-inch deep pie plate.
Stir together sugar, flour, cinnamon, nutmeg, and cardamom. Sprinkle the lemon juice over the apples, and then stir the apples into the cinnamon/sugar mixture; spoon mixture into crust and dot with butter. Top with remaining piecrust; fold edges under, and crimp. Cut several slits in top.
Place pie on a baking sheet (to catch drips) and bake at 425 ° F for 20 minutes. Reduce temperature to 375 ° F and continue to bake for another 35-45 minutes, shielding with aluminum foil, if needed, to prevent excessive browning. Remove from oven.
Melt ¼ cup butter in a small saucepan; stir in brown sugar and pecans. Bring to a boil over medium heat, stirring constantly; cook 1 minute, and remove from heat. Stir in cream and vanilla. Slowly, pour mixture over pie; bake for an additional 3- 5 minutes or until topping is bubbling. Cool for at least one hour before slicing.
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