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Apple-Pear Praline Pie

(53)
  18 reviews
  • 30 min prep time
  • 3 hr 0 min total time
  • 14 ingredients
  • 8 servings
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This state fair pie contest entry adds a surprise toffee crunch to a pie filled with fresh apples and pears!

State Fair Pie Competition - 2008
George Yates
Dallas, Texas

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

Steps

  • 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.
  • 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

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
72%
Saturated Fat
20g
101%
Trans Fat
1/2g
Cholesterol
50mg
16%
Sodium
450mg
19%
Potassium
260mg
8%
Total Carbohydrate
114g
38%
Dietary Fiber
6g
25%
Sugars
77g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
6%
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 Choice
7 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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