Apple Praline Pie Recipe
Apple Praline Pie Recipe photo by Taste of Home
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Apple Praline Pie Recipe

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You can make this pie without the nuts if you prefer, and it is still very delicious. It's great with a scoop of vanilla ice cream. —Noelle Myers, Grand Forks, North Dakota
TOTAL TIME: Prep: 30 min. Bake: 1 hour + cooling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 1 hour + cooling
MAKES: 8 servings


  • 1-3/4 cups all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 cup cold butter, cubed
  • 1 teaspoon cider vinegar
  • 4 to 6 tablespoons cold water
  • 6 cups thinly sliced peeled tart apples
  • 1 tablespoon ginger ale
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter
  • 1/4 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 2/3 cup pecan halves
  • 2 tablespoons heavy whipping cream
  • 1/2 teaspoon vanilla extract

Nutritional Facts

1 piece: 636 calories, 40g fat (21g saturated fat), 88mg cholesterol, 377mg sodium, 69g carbohydrate (42g sugars, 3g fiber), 5g protein.


  1. In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Sprinkle with vinegar. Gradually add water, tossing with a fork until dough forms a ball.
  2. Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge.
  3. In a large bowl, toss apples with the ginger ale, lemon juice and vanilla. Combine the sugar, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Spoon into crust; dot with butter.
  4. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
  5. Bake at 400° for 55-65 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary.
  6. Meanwhile, in a small saucepan over medium heat, melt butter. Stir in brown sugar; cook and stir until mixture comes to a boil and sugar is dissolved. Stir in pecans; cook 1 minute longer. Remove from the heat; stir in cream and vanilla. Immediately pour over pie. Bake 3-5 minutes longer or until topping is bubbly. Cool on a wire rack. Yield: 8 servings.
Originally published as Apple Praline Pie in Branson's Great American Pie Show January 2009

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Cherie Hill User ID: 1488797 219667
Reviewed Feb. 4, 2015

"Deeeeelish! This pie is soooo good!!!! I get complements every single time I make this. I'm getting ready to make another one. It's THAT good!"

ckrieger36 User ID: 1553629 172611
Reviewed Jan. 12, 2013

"This is THE BEST apple pie I have ever's also my husband's favortie! If you love Apple Pie and Pralines...oh boy, is this for YOU!"

ckrieger36 User ID: 1553629 184313
Reviewed Jan. 26, 2012

"This pie is delicious! It's a bit time consuming if you make your own crust, but it's well worth it! I've made this pie several times and my husband always raves about's his favorite pie!"

Margielou_wa User ID: 56764 184250
Reviewed Jun. 29, 2011

"It directs you to bake the pie with a crust on top and then put the topping on the crust and bake a few minutes longer. That way the praline topping is on top of the crust."

mst13 User ID: 5848932 118284
Reviewed Jun. 28, 2011

"Why does the recipe tell you to put a crust on the top of the pie but the picture is open????"

ckrieger36 User ID: 1553629 186544
Reviewed Jan. 28, 2011

"This pie is DELICIOUS!!! I've made it twice in three weeks! It instantly became my husbands favorite pie! I recently made a blueberry pie, and used the praline topping on that was also very good! I would think the praline topping would be wonderful on almost any fruit pie! :)"

klazarrus User ID: 4183016 168205
Reviewed Oct. 16, 2010

"I would make another half of the praline topping. Otherwise, a definite favorite in my family!"

Betty B. Cotsamire User ID: 1938857 118282
Reviewed May. 13, 2009

"will all the pie recipes be in Taste Of Home 2010 recipe book?

thank you

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