Yield: 8 servings
Prep Time: 30 min
Cook Time: 45 min
One 15-ounce package refrigerated pie crusts (or your own recipe)
1/2 cup granulated white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
6 cups peeled, sliced Rome or other cooking apples
2 tablespoons cold salted butter, cut up
2 teaspoons freshly squeezed lemon juice
4 tablespoons (1/2 stick) salted butter
1/2 cup firmly packed light brown sugar
2 tablespoons whipping cream
1/2 cup chopped pecans
1. Preheat oven to 400°F. Press piecrust into a 9-inch pie plate.
2. Prepare pie: In large bowl, mix together sugar, flour and cinnamon. Stir in apples; spoon mixture into crust. Dot with 2 Tablespoons butter; sprinkle evenly with lemon juice. Top with remaining piecrust; fold edges under, and crimp. Cut several slits in the top.
3. Bake pie for 45 minutes on lower oven rack, shielding with aluminum foil after 30 minutes to prevent excessive browning. Remove from oven, and let cool.
4. Prepare topping: Melt 1/4 cup butter in a small saucepan; stir in brown sugar and whipping cream. Bring to a boil over medium heat, stirring constantly; cook 1 minute, and remove from heat. Stir in pecans, and let stand 5 minutes. Slowly drizzle mixture over pie.
*Make this pie the morning of your gathering. After it cools, pour the luscious praline topping over the crust. If your family likes to enjoy dessert after dinner settles, put the pie in the oven when you sit down to eat your meal, and serve it warm later.