<strong>Apple Pecan Praline Pie - November 2, 2006</strong>
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Apple Pecan Praline Pie - November 2, 2006

Susan Sankey
Pillsbury Pie Baking Championship, Kansas State Fair
Ingredients:
Crust

  • 1 (15 oz.) package Pillsbury Just Unroll Refrigerated Pie Crusts, softened as directed on package.


Filling

  • 5 Cups Tart Baking Apples, peeled, cored and thinly sliced

  • 1 1/2 Tablespoons Lime Juice

  • 2/3 Cup Sugar

  • 1/4 Cup Flour

  • 1/4 Teaspoon Ground Cinnamon

  • 1/4 Teaspoon Ground Nutmeg

  • 1/4 Teaspoon Salt

  • 1 Tablespoon Butter


Topping

  • 1/4 Cup Butter

  • 1/2 Cup Packed Brown Sugar

  • 2 Tablespoons Heavy Cream

  • 1 Cup Pecans, broken into pieces
Directions:

  1. Heat oven to 400 degrees.

  2. Using package directions, place one crust in 9-inch pie pan. Trim crust along edge of pan.

  3. In a large bowl, toss apples with lime juice.

  4. Combine dry ingredients; add to apples and toss lightly to mix.

  5. Spoon apple mixture into crust-lined pan.

  6. Dot with butter.

  7. Place second crust over filling.

  8. Wrap excess top crust under bottom crust edge; seal and flute edges high; cut steam vents in several places on top crust.

  9. Bake for approximately 55 minutes until apples are tender and crust is golden brown.

  10. Prepare topping during the last few minutes of baking.

  11. Melt butter in small saucepan.

  12. Stir in brown sugar and cream.

  13. Stir constantly; bring to a boil.

  14. Remove from heat and stir in pecans.

  15. remove pie from oven and pour topping over crust.

  16. Return to oven for 3 minutes or until bubbly.


Serves 8

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