Apple-Praline Pie
  • 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
  1. Preheat oven to 425 ° F.
  2. Fit one piecrust into a 9-inch deep pie plate.
  3. 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.
  4. 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.
  5. 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.
My mother-in-law made the best apple pie. I didn't ever want to compete with her. Unfortunately, she has hung up her apron for good. Rather than to try and duplicate her pie, I searched for a recipe I could call my own. I found several that I liked, combined them, and came up with this. I did make my own crust, using a recipe from Cook's Illustrated that uses vodka as part of the was easy and turned out to be very tasty. Check out my blog post for links to the recipe.