Apple Praline Pie

Crunchy praline pecan topping lends old-fashioned taste, while refrigerated pie crust lends new-fashioned ease!

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  • prep time 30 min
  • total time 1 hr 30 min
  • ingredients 11
  • servings 8
 

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

6
cups (6 medium) thinly sliced peeled apples*
3/4
cup granulated sugar
1/4
cup all-purpose flour
1
teaspoon ground cinnamon
1/4
teaspoon salt
1
tablespoon butter or margarine

Topping

1/4
cup butter or margarine
1/2
cup packed brown sugar
2
tablespoons half-and-half or milk
1/2
cup chopped pecans

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
  • 2 In large bowl, mix apples, granulated sugar, flour, cinnamon and salt; toss lightly. Spoon mixture into crust-lined pie plate. Dot with 1 tablespoon butter. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  • 3 Bake 50 to 55 minutes or until apples are tender and crust is golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of bake time to prevent excessive browning.
  • 4 In 1-quart saucepan, melt 1/4 cup butter; stir in brown sugar and half-and-half. Slowly heat to boiling; remove from heat. Stir in pecans; spread over top of pie. Place pie on cookie sheet.
  • 5 Bake 5 minutes longer or until topping bubbles. Cool at least 1 hour before serving.
  • 1 Heat oven to 350°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
  • 2 In large bowl, mix apples, granulated sugar, flour, cinnamon and salt; toss lightly. Spoon mixture into crust-lined pie plate. Dot with 1 tablespoon butter. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  • 3 Bake 50 to 55 minutes or until apples are tender and crust is golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of bake time to prevent excessive browning.
  • 4 In 1-quart saucepan, melt 1/4 cup butter; stir in brown sugar and half-and-half. Slowly heat to boiling; remove from heat. Stir in pecans; spread over top of pie. Place pie on cookie sheet.
  • 5 Bake 5 minutes longer or until topping bubbles. Cool at least 1 hour before serving.

EXPERT TIPS

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Expert Tips

*Two 21-oz cans apple pie filling can be substituted for filling mixture.

For special occasions, arrange pecan halves in a design over the crust. Carefully spoon the topping over the pecans, and bake as directed.

This juicy pie will keep its shape better if you let it cool to room temperature (about 3 hours) before slicing it.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
(
Calories from Fat
220),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
390mg
390%;
Total Carbohydrate
71g
71%
(Dietary Fiber
2g
2%
  Sugars
41g
41%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
2%;
Calcium
4%;
Iron
4%;
Exchanges:
1 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.
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