Apple-Pear Praline Pie

This state fair pie contest entry adds a surprise toffee crunch to a pie filled with fresh apples and pears!

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Servings 8

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( 52 ) Ratings

52 Ratings

5 Stars 27%

4 Stars

3 Stars 17%

2 Stars 14%

1 Stars

Member Reviews ( 19 )

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State Fair Pie Competition - 2008

George Yates

Dallas, Texas

ingredients 14
Prep Time 30 min
Total Time 3 hr 0 min

Ingredients

6: cups thinly sliced peeled Granny Smith apples

3: cups thinly sliced peeled pears

3/4: cup granulated sugar

1/4: cup all-purpose flour

2: to 3 teaspoons ground cinnamon

1/4: teaspoon salt

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1: tablespoon all-purpose flour

2: tablespoons butter or margarine

1 1/2: cups (1 bag - 8 oz) almond brickle or toffee bits

1/2: cup butter or margarine

1: cup packed brown sugar

1/4: cup half-and-half

1: cup chopped pecans

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Directions

1 Heat oven to 350°F.
2 In large bowl, gently toss apples, pears, granulated sugar, 1/4 cup flour, the cinnamon and salt. Let stand 15 minutes. Place 1 pie crust in ungreased 9-inch deep-dish glass pie plate; sprinkle lightly with 1 tablespoon flour. Spoon apple mixture into pastry-lined pie plate; dot with 2 tablespoons butter. Sprinkle with 1/2 cup of the almond brickle. Top with second pie crust. Flute edges as desired. Cut slits in several places in top crust to allow steam to escape.
3 Bake 50 to 55 minutes or until golden brown; remove pie from oven. Meanwhile, in 1-quart saucepan, melt 1/2 cup butter over low heat. Stir in brown sugar and half-and-half. Heat to boiling, stirring constantly. Remove from heat; stir in pecans. Spread sauce over top of hot pie; sprinkle with remaining almond brickle. Cool 2 hours before serving.

EXPERT TIPS

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Expert Tips

For a special presentation, top each slice with a dollop of whipped cream sprinkled lightly with toffee bits.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 890
Calories from Fat: 420),

% Daily Value

Total Fat: 47g; 47%
(Saturated Fat 20g, 20% Trans Fat 1/2g 1/2% ),
Cholesterol: 50mg; 50%;
Sodium: 450mg; 450%;
Total Carbohydrate: 114g; 114%
(Dietary Fiber 6g 6% Sugars 77g 77% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 4%;
Calcium: 10%;
Iron: 6%;

Exchanges:

1 1/2 Starch; 1 Fruit; 5 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 9 Fat;

Carbohydrate Choices:

7 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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GA-DEB

report Posted Dec. 27, 2011 2:20 PM

OMG....THIS PIE IS DELECTABLE. SCRUMP-DILLI-IOUS....ABSOLUTELY THE BEST PIE I EVER MADE.

mary_hairguru

report Posted Nov. 5, 2011 5:52 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!

mmoore_79

report Posted Oct. 26, 2011 1:10 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!

april403

report Posted Oct. 6, 2011 10:48 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.

ncsaggal

report Posted Oct. 1, 2011 9:48 AM

For LisaMH1961: 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.