6 c. thinly slice, peeled apples (I use Johnathan)
3/4 c. sugar
1/4 c. flour
1 t. cinnamon
1/4 c. margarine or butter
1/5 c. firmly packed brown sugar
2 T. half and half
1/2 c. chopped pecans
Instructions
Prepare pie crusts according to instructions for 2 crust pie.
Heat oven to 350.
In a large bowl, combine apples, sugar, flour, cinnamon and salt; toss lightly.
Spoon apple mixture into pastry lined pan. Dot with margarine.
Top with second crust and flute; cut slits in several places.
Bake 350 for 50-55 min. or until apples are tender and crust is lightly browned.
In a small saucepan. Melt margarine; stir in brown sugar and half and half.
Heat slowly to boiling. Remove from heat and stir in pecans.
Spred over top of pie. Place on cookie sheet.
Return to oven; bake 5 min longer or until topping bubbles.
Cool at least 1 hour before serving.
TIP- Cover edge of pie crust with crust shield or foil during last 15 min of baking, if necessary, to prevent excessive browning.
Originally Submitted
5/29/2010
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