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Pear Caramel Apple Praline Pie

(5)

4 reviews

40 min prep time
5 hr 35 min total time
17 ingredients
8 servings

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A creamy filling surrounds cooked pears and apples in this delicious pie that was the blue-ribbon winner at the Wisconsin State Fair in 2010.

State Fair Pie Competition 2010

Beth Campbell

Belleville, Wisconsin

Ingredients

Crust

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

Filling

1/2: cup granulated sugar

1/4: cup all-purpose flour

1/2: teaspoon ground nutmeg

1/2: teaspoon ground cinnamon

: Dash of salt

2: cups peeled, thinly sliced pears (about 4)

2: cups peeled, thinly sliced apples (about 4)

1: tablespoon lemon juice

2: tablespoons butter, cut up

Praline Mixture and Topping

3/4: cup old-fashioned oats

1/4: cup packed brown sugar

1: tablespoon all-purpose flour

1/4: cup cold butter, cubed

18: caramels, unwrapped

5: tablespoons milk

1/4: cup chopped pecans

Steps

1 Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
2 In large bowl, mix granulated sugar, 1/4 cup flour, the nutmeg, cinnamon and salt. Add pears, apples and lemon juice; toss to coat. Pour into crust-lined pie plate. Top with 2 tablespoons butter.
3 In small bowl, mix oats, brown sugar and 1 tablespoon flour. Cut in 1/4 cup butter until mixture is crumbly. Sprinkle over fruit.
4 In 1-quart saucepan, melt caramels with milk over low heat until smooth; add the pecans. Drizzle over praline mixture. Top with second crust and flute; cut slits in several places. If you like, brush top with milk and sprinkle with granulated sugar. Cover crust edge with strips of foil to prevent excessive browning. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 45 to 55 minutes or until golden brown. Cool completely, about 4 hours.

1 Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
2 In large bowl, mix granulated sugar, 1/4 cup flour, the nutmeg, cinnamon and salt. Add pears, apples and lemon juice; toss to coat. Pour into crust-lined pie plate. Top with 2 tablespoons butter.
3 In small bowl, mix oats, brown sugar and 1 tablespoon flour. Cut in 1/4 cup butter until mixture is crumbly. Sprinkle over fruit.
4 In 1-quart saucepan, melt caramels with milk over low heat until smooth; add the pecans. Drizzle over praline mixture. Top with second crust and flute; cut slits in several places. If you like, brush top with milk and sprinkle with granulated sugar. Cover crust edge with strips of foil to prevent excessive browning. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 45 to 55 minutes or until golden brown. Cool completely, about 4 hours.

Expert Tips

Purchase pears that are still firm to touch to decrease the chance of mushy pears in the baked pie.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 570
Calories from Fat: 230

% Daily Value

Total Fat: 26g; 40%
Saturated Fat 11g 57% Trans Fat 0g
Cholesterol: 30mg; 11%
Sodium: 430mg; 18%
Total Carbohydrate: 80g; 27%
Dietary Fiber 3g 11% Sugars 37g
Protein: 5g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 2%; 2%
Calcium: 6%; 6%
Iron: 4%; 4%

Exchanges:

1 1/2 Starch; 1/2 Fruit; 3 1/2 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 Choice

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

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