APPLE PRALINE PIE
An apple pie loaded with the sweet flavors of brown sugar, spices and pecans.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 645, Carbohydrate 79 g, Cholesterol 10 mg, Fiber 4 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 400 mg
APPLE PRALINE PIE
Make and share this Apple Praline Pie recipe from Food.com.
Provided by Juenessa
Categories Pie
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 596.9, Fat 32.6, SaturatedFat 12.4, Cholesterol 28, Sodium 485.7, Carbohydrate 75.5, Fiber 3.5, Sugar 44.2, Protein 3.8
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
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 22
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.
Nutrition Facts :
AFTER-HOURS SOUTHERN PECAN PRALINE PIE
Chopping the pecans with a knife will produce a fine dust that can cloud the resulting pie, instead, use a rolling pin to gently break the pecans into small, 1/2-inch pieces. Be sure to remove the pie from the oven when the center is set but still wobbly; residual heat will finish the job. The extra bourbon in this pie will please the adults at the table!!
Provided by Chef mariajane
Categories Pie
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- FOR THE DOUGH: Pulse flour, brown sugar and salt in food processor until blended. Add butter and pulse until flour is pale yellow and resembles coarse cornmeal, ten to fifteen 1-second pulses. (To do this by hand, grate frozen butter in large holes of box grater, then rub flour-coated pieces between your fingers until the flour turn pale yellow and coarse) Turn mixture inot a medium bowl.
- Using rubber spatula, fold 3 tablespoons water into flour mixture, then press against side of bowl, if mixture doesn't hold together, add one more tablespoons water. Squeeze dough together and flatten tnto a disk. Dust with flour, wrap in plastic and refrigerate at least 30 minutes or up to 2 days before rolling.
- Remove dough from refrigerator and let stand untl dough is malleable enough to roll out, but still cool, 10 -20 minutes. Adjust oven rack to middle position and heat to 375°F Roll dough on lightly floured surface into 12-inch circle. Roll dough over pin and unroll it even into a 9-inch glass pie plate. Fit dough into pie plate and flute edges. Refrigerate for 40 minutes, then freeze for 20 minutes.
- Line pie shell with two 12-inch pieces aluminum foil, fitting foil so that it hangs over edges of crust. Distribute 2 cups pie weights over foil, then bake until dough under foil dries out, 20-25 minutes. Carefully remove foil and weights, then continue to bake until crust is firmly set and lightly browned, 10-15 minutes. Remove pie shell from oven and set aside.
- (Shell can be cooled, wrapped tightly in plastic, and stored at room temperature for 1 day).
- FOR THE FILLING: Lower oven temperature to 275°F Place pie shell in oven if not still warm.
- Cook butter, brown sugar and salt together in medum saucepan over medium heat until sugar is melted and butter is absorbed, about 2 minutes. Remove from heat a d whisk in eggs, one at a time; whisk in corn syrup, vanilla and 2 tablespoons bourbon. Rerturn pan to medium heat and stir constantly until mixture is glossy and warm to touch, about 4 minutes. (Do not overheat; remove pan from heat if mixture starts to steam or bubble. Temperature should be about 130F) Remove pan from heat and stir in pecans and remaining bourbon.
- Pour mixture into warm shell and bake until center feels set yet soft, like gelatin, when pressed gently, 45-60 minutes. Cool pie completely on rack, at least 4 hours. (Pie can be refrigerated for up to 1 day) Serve pie at room temperature or warm it briefly in oven, topped with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 677.2, Fat 42.9, SaturatedFat 16.7, Cholesterol 140.4, Sodium 523.2, Carbohydrate 66, Fiber 2.9, Sugar 32.8, Protein 6.9
NEW ORLEANS PECAN PRALINE PIE
Make and share this New Orleans Pecan Praline Pie recipe from Food.com.
Provided by Susie in Texas
Categories Pie
Time 4h
Yield 1 9inch pie
Number Of Ingredients 10
Steps:
- Fill a large heavy duty pot with water and bring water to a boil.
- Remove paper label from condensed milk can.
- Immerse the unopened condensed milk can into the boiling water.
- Reduce heat to medium and cover pot with lid.
- Cook for 3 hours.
- Occasionally check pot to make sure it doesn't boil dry.
- Remove can from water with tongs.
- Place in freezer for one hour, to cool.
- Combine slightly beaten eggs with syrup, sugar, margarine, vanilla and salt.
- Mix well.
- Add chopped pecans and mix well, again.
- Pour pecan pie mixture into unbaked pie shell.
- Bake@ 350 degrees for 50-55 minutes.
- Filling is done when knife inserted near the center comes out clean.
- When done, remove pie from oven and let cool for 1 hour.
- Open cooled condensed milk can.
- Empty contents into small bowl and stir well.
- Pour the carmelized milk onto the top of the pecan pie and spread over the pie.
- Garnish with pecan halves (optional).
- Serve with whipped topping (optional).
- (note) if salted pecans are used, omit the 1/8 tsp.
- of salt from the recipe.
APPLE PECAN PIE
This mash-up recipe combines two holiday dessert favorites: apple pie and pecan pie. Delicious on its own, this pie also pairs well with vanilla ice cream or whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h20m
Yield Makes one 9-inch pie
Number Of Ingredients 14
Steps:
- Roll out dough to a 12-inch round on a lightly floured work surface. Transfer to a 9-inch pie plate. Trim edges, leaving a 1/2-inch overhang. Fold edges of dough under itself until flush with edge of dish. Crimp edges with fingers, the tines of a fork, or a spoon. Refrigerate until firm, about 30 minutes. Meanwhile, make crumb topping.
- Crumb Topping: Combine flour, pecans, brown sugar, and salt in a medium bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes.
- Filling: In a large bowl, toss apples and pecans with flour, sugar, cinnamon, and salt until evenly coated. Stir together lemon juice and vanilla, drizzle over apple mixture, and toss to evenly coat.
- Preheat oven to 375 degrees with racks in middle and lower third positions. Place a parchment-lined rimmed baking sheet on lower rack. Pour apple mixture into crust. Break up topping into large pieces and sprinkle evenly over filling. Bake on center rack until bubbly and crust is golden brown, 1 1/4 to 1 1/2 hours. (If crust and crumb topping brown too quickly, tent with foil.) Let cool completely on a wire rack before slicing and serving.
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Apple pecan praline pie is a scrumptious dessert that is perfect to serve during the autumn season. Its golden pie crust, packed with cinnamon-spiced apples and crunchy pecans, filled with a creamy caramel-flavored filling and topped with syrupy praline is nothing less than heavenly. It is a delicious twist to the classic apple pie and an excellent dessert to serve during Thanksgiving, Christmas, or any special occasion.
Ingredients
A typical apple pecan praline pie recipe requires the following ingredients:
- 1 egg white
- 2 tbsp. granulated sugar
- 1/2 tsp. ground cinnamon
- 1/3 cup chopped pecans
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/4 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1 tsp. vanilla extract
- 1/2 cup evaporated milk
- 2 tbsp. cornstarch
- 1/4 tsp. salt
- 3 cups chopped and peeled apples
- 1 1/2 tsp. freshly squeezed lemon juice
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 prepared pie crust
Preparation
Here is a step-by-step guide on how to make an apple pecan praline pie:
- Preheat the oven to 375°F (190°C).
- Prepare the pie crust according to the recipe or package instructions. Roll it out and carefully place it in a 9-inch pie dish.
- In a large bowl, mix together the chopped apples, lemon juice, cinnamon, and nutmeg.
- In a saucepan over medium heat, melt the butter, brown sugar, and granulated sugar until the sugar dissolves.
- In a small bowl, whisk together the cornstarch and evaporated milk until smooth. Pour this mixture to the saucepan and stir to combine.
- Add flour, vanilla extract, and salt to the saucepan and let the mixture cook for about 5 minutes over low heat until it thickens. Remove from heat and let cool.
- Spread the pecans over the bottom of the prepared pie crust.
- Add the apple mixture on top of the pecans.
- Pour the cooled caramel mixture over the apples, making sure it is evenly distributed.
- In a small bowl, whisk together the egg white, cinnamon, and sugar until frothy. Brush this mixture over the edges of the pie crust.
- Bake the pie for 45-50 minutes until the edges are golden brown and the filling is set.
- Remove the pie from the oven and let it cool for at least 30 minutes before serving.
Variations
Here are some adjustments that can be made when making an apple pecan praline pie:
- Add a pinch of cloves to the apple mixture for a spicier taste.
- Replace the pecans with walnuts or hazelnuts.
- Top the pie with a scoop of vanilla ice cream, whipped cream, or caramel sauce.
- Add raisins or dried cranberries to the filling for a fruity twist.
- Make mini apple pecan praline pies by using individual tart pans instead of a 9-inch pie dish.
Conclusion
Apple pecan praline pie is a delicious dessert that is perfect for the autumn season. Its unique combination of apples, pecans, and praline creates an explosion of flavors and textures in your mouth. With its classic pie crust, creamy caramel filling, and crunchy toppings, this dessert is sure to impress your family and guests. Give this recipe a try and taste the magic of fall in every bite!