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Apple Praline Pie

 Apple Praline Pie
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
8 ServingsPrep: 30 min. Bake: 1 hour + cooling

Ingredients

  • 1-3/4 cups King Arthur Unbleached 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
  • FILLING:
  • 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 King Arthur Unbleached All-Purpose Flour
  • 3 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter
  • TOPPING:
  • 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

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Apple Praline Pie (continued)

Directions

  • 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.
  • 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.
  • 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.
  • Roll out remaining pastry to fit top of pie. Place over filling.
  • Trim, seal and flute edges. Cut slits in pastry.
  • 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.
  • 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.
Nutritional Facts: 1 piece equals 636 calories, 40 g fat (21 g saturated fat), 88 mg cholesterol, 377 mg sodium, 69 g carbohydrate, 3 g fiber, 5 g protein.