Best Praline Apple Cream Pie Recipes

APPLE PIE CREAM CHEESE BUNDT CAKE W/PRALINE TOPPIN

Steps:

• CREAM CHEESE FILLING: Beat cream cheese, butter and sugar at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended; set aside.
• CAKE BATTER: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Remove from oven; set aside.
• In a large bowl: whisk together 3 cups flour and next 7 ingredients; stir in eggs, canola oil, apple pie filling and vanilla; stirring just until dry ingredients are moistened. Stir in toasted pecans. NOTE: chop the apples (from apple pie filling) into small pieces. I used kitchen scissors to cut into smaller pieces.
• Spoon two-thirds of batter into a greased and floured 14-cup Bundt pan.
• Spoon Cream Cheese Filling over batter, leaving a 1-inch border around edges of pan. Swirl cream cheese filling through batter using a paring knife. Spoon remaining batter over Cream Cheese Filling.
• Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; invert onto plate, and cool completely.
• PRALINE FROSTING: Over medium heat in a 2-qt saucepan bring brown sugar, butter, and heavy cream to a boil, whisking constantly; boil 1 minute.
• Remove from heat; stir in vanilla.
• Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly.
• Pour immediately over cooled cake. Sprinkle toasted pecans on top if desired.

PRALINE APPLE CREAM PIE

Steps:

• Heat oven to 450 degrees. Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan. (Refrigerate remaining pie crust for later use.) Bake for 6 to 8 minutes or until very light golden brown. Remove from oven. Cool completely. Reduce heat to 350 degrees.
• Combine the flour, sugar and cinnamon in a small saucepan and blend well. Add the apple slices, toss lightly to coat. Cover and cook over medium heat about 20 minutes or until apples are tender, stirring occasionally. Spoon the mixture evenly into the cooled, baked crust.
• To make the topping, combine 1/2 cup sugar, brown sugar, cornstarch and salt in a medium-size saucepan; blend well. Gradually stir in half-and-half. Add margarine. Cook over medium heat until mixture begins to thicken, about 10 minutes, stirring constantly. Stir in vanilla. Carfully pour topping over apple filling. Arrange pecan halves over topping. Sprinkle with nutmeg. Bake at 350 degrees for 35 to 40 minutes or until filling has puffed areas and crust is golden brown. Cool completely. Store in refrigerator.