Such a perfect fall pie recipe: Praline Apple Pie
This is a double crust apple pie with a rich and decadent gooey praline topping drizzled on top.
Praline Apple Pie
This is a delicious double crust apple pie with an amazing praline topping drizzled on top.
Servings: 8 servings
- One 15 ounce package refrigerated pie crusts (or your own recipe)
- ½ cup granulated white sugar
- ⅓ cup all purpose flour
- ½ 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
- 1 large egg, whisked with 1 tablespoon water
- 4 tablespoons (½ stick) salted butter
- ½ cup firmly packed light brown sugar
- 2 tablespoons whipping cream
- ½ cup chopped pecans
- Preheat the oven to 400°F.
- Press one of the pie crusts into a 9 inch pie plate.
- In a large bowl, mix together the sugar, flour and cinnamon. Stir in the apples and spoon the mixture into the crust. Dot with 2 tablespoons of butter and sprinkle evenly with lemon juice.
- Top with the remaining piecrust, folding the edges under, and crimping. Cut several slits in the top. Brush with egg wash.
- Bake for 45 minutes on the lower oven rack, shielding with aluminum foil after 30 minutes to prevent excessive browning. Remove from oven, and let cool completely.
- Melt butter in a small saucepan; stir in the brown sugar and whipping cream. Bring to a boil over medium heat, stirring constantly; cook 1 minute, and remove from heat.
- Stir in the pecans, and let stand 5 minutes. Slowly drizzle the mixture over the cooled pie.
Serving: 1serving, Calories: 602kcal, Carbohydrates: 82g, Protein: 6g, Fat: 30g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 0.4g, Cholesterol: 51mg, Sodium: 303mg, Potassium: 310mg, Fiber: 6g, Sugar: 45g, Vitamin A: 462IU, Vitamin C: 9mg, Calcium: 48mg, Iron: 2mg
I don’t add the lemon juice abd I also just use whole milk instead of cream and this is my absloute favorite recipe! Every time I make one of these I feel I need to make two because my wife and kids devour it as soon as it cools enough to eat ? apple pie with Granny Smith apples has been my favorite since my grandma always made them for the holidays and your recipe she says is about identical she uses a teaspoon instead of half for extra cinnamon flavor and when I tried this recipe I knew this was the one
Would you refrigerate or leave out in room temperature?
Either is fine. I leave at room temperature if it will be eaten within a couple of days.