Posted: 12/27/2011 2:20:12 PM
OMG....THIS PIE IS DELECTABLE. SCRUMP-DILLI-IOUS....ABSOLUTELY THE BEST PIE I EVER MADE.
Posted: 11/5/2011 5:52:18 PM
EVERYONE LOVES THIS PIE!!! I have made it several times and not once have I had someone not like it! It's always gone within one day! As far as the praline topping spilling over, it doesn't spill over if you make it as soon as you put your pie in the oven and let it set. It's still loose enough to spoon onto hot pie and no mess! Love it love it love it! Making two for thanksgiving dinner!
Posted: 10/26/2011 1:10:01 PM
I made this pie for Christmas last year and my sister-in-law said it's a must again for this year! Looks like we've got a new Christmas tradition!
Posted: 10/6/2011 10:48:04 AM
This recipe worked out great for me! I made for a housewarming party for our new house. I really took a loose approach to this recipe- I make apple pies all the time, so I basically did things the same as if I was making my normal apple pie, except I added pears and also poured the candy mixture on top. I did not add nuts, my husband hates nuts. Instead, I added toffee chips to the liquid candy mixture topping for a crunch. Also I used fat-free half and half (by accident!) but it turned out well regardless. I used cartman apples and bartlet's pears.
Posted: 10/1/2011 9:48:28 AM
To start(!?) making things confusing, a mixture of nuts and caramelized sugar that is ground into a paste is called a praliné (prah - li - nay) in French but is called praline (pray - leen) in English. Praliné pastes can be made from pretty much any nut, but almonds, hazelnuts, and pistachio pralinés (and blends of these nuts especially almonds and hazelnuts) are the most common; pralinés are sometimes also made with seeds.
Posted: 9/30/2011 6:07:28 PM
If you're speaking of the word "Pralines" - it's pronounced Praw-leans not Pray-leans. I will, however, take issue with recipe reviews where "recipe" is spelled recepie, recipie, receipe , etc... :) Good pie!
Posted: 8/25/2011 4:22:45 PM
Is your pronunciation, in parenthesis above, a joke? The "a" is pronounced with a long a sound.
Posted: 8/9/2011 11:28:23 PM
toffee and butter brickle are not pralines[praw-leans].
Pralines take about 5 minutes to cook up - get a Louisiana recepie on line with pictures. Pour them out -let them cool- next day make this pie with crushed pralines. Makes all the difference in the world. Just like Pain Perdue is not French Toast.
Posted: 12/3/2010 10:24:28 AM
Just wanted to let everyone know that I made the pie a week before Thanksgiving, wrapped it very well in Saran Wrap(after it was cold), put it in a pie box and wrapped that in foil. The pie was not only perfect, but it was the hit of Thanksgiving. I've even made another just to keep in the freezer. GREAT RECIPE!!!
Posted: 11/29/2010 3:29:17 PM
Me, my husband, and our friend all agree that this is the best pise any of us have EVER eaten! So delicious!