|
|
|
A luscious praline
topping is poured over the crust of this apple pie...
|
|
|
|
PIE: |
|
|
One 15oz. |
|
package
refrigerated pie crusts |
|
|
½ cup |
|
granulated
sugar |
|
|
1/3 cup |
|
flour |
|
|
½ tsp |
|
ground
cinnamon |
|
|
6 cups |
|
peeled,
sliced Rome or other cooking apples |
|
|
2 Tbs |
|
butter, cut
up |
|
|
2 tsp |
|
fresh lemon
juice
|
|
|
|
|
PRALINE TOPPING: |
|
|
¼ cup |
|
butter |
|
|
½ cup |
|
firmly
packed light brown sugar |
|
|
2 Tbs |
|
whipping
cream |
|
|
½ cup |
|
chopped
pecans |
|
|
|
|
|
|
1 |
Preheat oven to
400°F. Press piecrust into 9" 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 ¼ 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. |
|
|
|
|
Servings: 8 |
|
|
|
Cooking Tips |
|
*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. |
|
|
|