Apple-praline pie

Yield: 1 Servings

Measure Ingredient
1 pack (15-ounce) refrigerated piecrusts or OR homemade basic pastry shell
6 \N Granny smith apples; peeled, cored, and sliced
1 teaspoon Grated lemon rind
⅓ cup Plus 3 tablespoons light corn syrup; divided
¼ cup Plus 1 tablespoon butter; melted and divided
3 tablespoons Sugar
¼ cup All-purpose flour; divided
1 teaspoon Apple pie spice
½ cup Firmly packed light brown sugar
⅓ cup Chopped pecans or walnuts

Fit 1 piecrust into a 9-inch pieplate according to package directions.

Arrange apple slices in piecrust, and sprinkle with lemon rind. Set aside.

Combine1/3 cup corn syrup, 2 tablespoons butter, 3 tablespoons sugar, 2 tablespoons flour, and apple pie spice. Pour over apple slices.

Combine remaining 3 tablespoons corn syrup, remaining 3 tablespoons butter, remaining 2 tablespoons flour, brown sugar, and pecans. Spoon ⅓ cup mixture over apple slices.

Unfold remaining piecrust. Cut 2 to 3 desired shapes from center, using a cookie cutter. Reserve cutouts. Place piecrust over filling; fold edges under, and crimp. Brush cutouts with water, and attach to top of pie. Place on a baking sheet.

Bake at 425° for 25 minutes; remove from oven, and dollop with remaining brown sugar mixture. Reduce heat to 350°, and bake 10 more minutes. Cool completely. Makes 1 (9-inch) pie.

Recipe by: Southern Living

Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@...> on Jan 23, 1998

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