Praline Apple Pie Recipe
Praline Apple Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I've won a couple of first-place prizes at our county fair with this pie! See if it becomes a prize-winner at your house, too.--Bev Higley, Londonderry, Ohio
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + cooling

Ingredients

  • 7 cups thinly sliced peeled tart apple (about 8 medium)
  • 1 cup sugar
  • 6 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • Pastry for double-crust pie (9 inches)
  • 3 tablespoons apple cider
  • 2 tablespoons butter, melted
  • PRALINE TOPPING:
  • 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 1 tablespoon half-and-half cream
  • 2 tablespoons apple cider
  • 1/2 cup chopped pecans

Directions

In a large bowl, combine the apples, sugar, flour, cinnamon and nutmeg. Line pie plate with bottom crust; brush well with apple cider. Add apple mixture; pour any remaining cider over all. Drizzle with butter. Top with second crust; flute edges to seal. Cut slits in top. Bake at 350° for 50 minutes.
For topping, melt butter in a small saucepan. Add the brown sugar, cider and cream. Bring to a full rolling boil over low heat, stirring occasionally. Remove from the heat and stir in pecans.
Remove pie from oven (leave oven on) and place on a baking sheet. Slowly pour topping over pie. Bake 5-10 minutes longer or until topping bubbles. Cool on a wire rack for at least 1 hour before serving. Yield: 8 servings.
Originally published as Apple Praline Pie in Bountiful Harvest Cookbook 1994, p72

Nutritional Facts

1 slice: 550 calories, 26g fat (10g saturated fat), 26mg cholesterol, 263mg sodium, 79g carbohydrate (46g sugars, 3g fiber), 4g protein.

  • 7 cups thinly sliced peeled tart apple (about 8 medium)
  • 1 cup sugar
  • 6 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • Pastry for double-crust pie (9 inches)
  • 3 tablespoons apple cider
  • 2 tablespoons butter, melted
  • PRALINE TOPPING:
  • 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 1 tablespoon half-and-half cream
  • 2 tablespoons apple cider
  • 1/2 cup chopped pecans
  1. In a large bowl, combine the apples, sugar, flour, cinnamon and nutmeg. Line pie plate with bottom crust; brush well with apple cider. Add apple mixture; pour any remaining cider over all. Drizzle with butter. Top with second crust; flute edges to seal. Cut slits in top. Bake at 350° for 50 minutes.
  2. For topping, melt butter in a small saucepan. Add the brown sugar, cider and cream. Bring to a full rolling boil over low heat, stirring occasionally. Remove from the heat and stir in pecans.
  3. Remove pie from oven (leave oven on) and place on a baking sheet. Slowly pour topping over pie. Bake 5-10 minutes longer or until topping bubbles. Cool on a wire rack for at least 1 hour before serving. Yield: 8 servings.
Originally published as Apple Praline Pie in Bountiful Harvest Cookbook 1994, p72

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