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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
  • Total Time
    Prep: 30 min. Bake: 1 hour + cooling
  • Makes
    8 servings

Ingredients

  • 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
  • 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 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

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.

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Reviews

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Average Rating:
  • Jamie
    Dec 23, 2018

    Everyone loves it when I make this pie. It’s so good!

  • Cherie Hill
    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
    Jan 12, 2013

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

  • ckrieger36
    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 it...it's his favorite pie!

  • Margielou_wa
    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
    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
    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 too...it was also very good! I would think the praline topping would be wonderful on almost any fruit pie! :)

  • klazarrus
    Oct 16, 2010

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

  • Betty B. Cotsamire
    May 13, 2009

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