Praline apple pie

Yield: 1 Servings

Measure Ingredient
5 mediums Granny Smith apples; peeled, cored and sliced, (up to 6)
¼ cup Flour
¼ teaspoon Salt
¾ cup Sugar
1 teaspoon Cinnamon
2 tablespoons Butter
1 teaspoon Lemon peel
2 teaspoons Lemon juice
¼ cup Butter
½ cup Firmly packed brown sugar
2 tablespoons Half and half
½ cup Finely chopped pecans


Directions: Heat oven to 350. Combine apple slices, flour, sugar, cinnamon, salt ,lemon peel, and lemon juice. Toss lightly to coat fruit well. Allow pie crust to come to room temperature. Place one prepared crust in pan, pressing in bottom and up sides of pan. Spoon apple mixture into pie shell and dot with butter. Top with second crust and seal edges. Flute edges of crust and cut 4 - 6 slits in top for steam vents. Bake 55 minutes. While pie is baking, make sauce. In a saucepan melt butter and stir in brown sugar and half and half. Slowly bring to a boil. Remove from heat and stir in pecans. When pie has finished baking slowly pour sauce over pie. Return pie to oven to bake 5 to 7 minutes longer or until sauce bubbles. Cool at least one hour before serving.

Carolyn T. Austin/TN State Fair Winner Posted to recipelu-digest by P&S Gruenwald <sitm@...> on Feb 20, 1998

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