Apple Praline Pie
Makes 1 (9-inch) deep-dish pie
1 (14.01-ounce) box refrigerated
1 cup granulated sugar
1 cup chopped pecans, divided
⅓ cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon salt
6 medium Granny Smith apples,
peeled, halved, cored, and sliced 1⁄4 inch thick
¼ cup packed dark brown sugar
3 tablespoons butter
2 tablespoons half-and-half
1. Preheat oven to 350°. Line a baking sheet with aluminum foil or parchment paper.
2. Unroll 1 pie crust, and fit into a 9-inch deep-dish pie plate.
3. In large bowl, combine granulated sugar, ⅔ cup pecans, flour, cinnamon, nutmeg, and salt. Add apples, tossing to coat. Pour apple mixture into prepared crust.
4. Unroll remaining pie crust, and place over apples. Crimp edges of top and bottom crusts together to seal; flute as desired. Cut 4 slits in top crust.
5. Place pie on prepared baking sheet, and bake 1 hour or until crust is brown and juice bubbles up through slits in crust.
6. In small saucepan, bring brown sugar, butter, half-and-half, and remaining ⅓ cup pecans to a boil over medium heat, stirring constantly until sugar is melted, about 4 minutes. Pour over hot pie.
7. Let pie cool slightly in pan on a wire rack. Serve warm.
This Apple Praline Pie features an extra touch of richness—homemade praline sauce—that guarantees an indulgent comfort-food experience.