Best Apple Pear Praline Pie Recipes

APPLE-PEAR PRALINE PIE

Steps:

• Prepare and roll out Nut Pastry. Line a 9-inch pie plate with a pastry circle.
• In a large mixing bowl combine 3/4 cup granulated sugar, flour, nutmeg, cinnamon, and salt. Add pears and apples; toss to coat. Transfer mixture to the pastry-lined pie plate. Dot with 2 tablespoons butter. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry circle; place on filling and seal. Crimp edge as desired.
• If you like, brush top with milk and sprinkle with a little granulated sugar. To prevent overbrowning, cover edge of pie with foil. Place pie in a 375°F oven. Place a foil lined baking sheet on the rack below pie in oven. Bake for 40 minutes. Remove foil from pie. Bake 20 minutes more until filling is bubbly.
• After baking pie for 50 minutes, in a small saucepan melt 1/4 cup butter; gradually stir in brown sugar and 2 tablespoons milk. Cook and stir until mixture comes to a boil. Carefully spoon atop baked pie; sprinkle with nuts. Return to oven and bake 2 to 3 minutes or until topping starts to bubble.
• Cool on wire rack. Makes 8 servings.

APPLE PRALINE PIE

Steps:

• In medium bowl, mix 2 2/3 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
• In large bowl, mix granulated sugar, 2/3 cup of the pecans, 1/3 cup flour, the cinnamon, nutmeg and 1/4 teaspoon salt. Add apples; toss to coat. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Trim overhanging edge of pastry 1/2 inch from rim of pie plate.
• Roll other round of pastry into 11-inch round. Fold into fourths and cut slits so steam can escape. Unfold pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
• Bake 50 to 60 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking.
• In 1-quart saucepan, place brown sugar, remaining 1/3 cup pecans and the half-and-half. Cook over low heat, stirring constantly, until sugar is melted. Spread over hot pie. Serve warm.

APPLE PRALINE PIE

Steps:

• 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.

APPLE PEAR PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. In a large bowl, combine the pears, apples, 1 cup sugar, lemon juice, cinnamon and nutmeg. Transfer mixture to crust; dot with butter. , Roll out remaining pastry to fit top of pie; cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges. Add decorative cutouts if desired. Brush with milk; sprinkle with remaining sugar. Cover edges loosely with foil. , Bake at 350° for 30 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown. Cool on a wire rack.

APPLE PRALINE PIE

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, combine apples, sugar, flour, apple pie spice and salt; toss lightly.
• Put one of the pie crusts in a pie pan, then spoon mixture into pastry lined pan.
• Dot with butter.
• Top with second crust; seal and flute edges. Cut vents in several places.
• Bake 50-55 minutes or until apples are tender and crust is lightly browned.
• Remove from oven and cool slightly while making the Praline topping.
• Praline Topping:
• In a small saucepan melt butter.
• Stir in brown sugar and cream.
• Heat to boiling; remove from heat and add pecans.
• Spread topping on top of baked pie.
• Place pie on a baking sheet and return to oven.
• Bake in oven for 5 minutes or until the topping is bubbling.
• Remove pie from oven and cool pie at least 1 hour before serving.