Side Pannel
Apple Pear Praline Pie
Apple Pear Praline Pie
- Recipe Submitted by maryjosh on 03/20/2019
Ingredients List
- FOR THE PIE:
- 1 double-crust pie
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (30 grams) all-purpose flour
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 cups (380 grams) apples, peeled, cored, and sliced thin
- 4 cups (513 grams) pears, peeled, cored, and sliced thin
- 2 tablespoons (28 grams) unsalted butter, cubed
- FOR THE PRALINE TOPPING:
- 1/4 cup (56 grams) unsalted butter
- 1/2 cup (55 grams) light or dark brown sugar, packed
- 2 tablespoons heavy cream
- 1/3 cup (37 grams) chopped pecans
Directions
Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.
On a lightly floured surface, roll one pie crust out into a 13-inch circle. Transfer to a 9-inch baking dish. Roll out the second pie crust.
In a large bowl, toss together the sugar, flour, nutmeg, salt, apples, and pears. Dump into the pie crust lined pie dish. Top with the bits of butter. Place second pie crust on top. Tuck pie crust into dish and crimp as desired. Cut slits in the top crust for vents.
Place pie on the prepared sheet pan and cover with foil. Bake for 30 minutes. Remove foil and bake an additional 20-30 minutes until crust is golden brown and filling is visibly bubbling through the vents.
In a small saucepan, melt the butter. Add the brown sugar and heavy cream and bring to a boil. Cook for 1 more minutes. Drizzle on top on the cooked pie and sprinkle with pecans. Return pie to oven and bake for 3-4 minutes, just until praline sauce is bubbly.
Remove and let cool at least 30 minutes before serving. Store leftovers in the fridge.
On a lightly floured surface, roll one pie crust out into a 13-inch circle. Transfer to a 9-inch baking dish. Roll out the second pie crust.
In a large bowl, toss together the sugar, flour, nutmeg, salt, apples, and pears. Dump into the pie crust lined pie dish. Top with the bits of butter. Place second pie crust on top. Tuck pie crust into dish and crimp as desired. Cut slits in the top crust for vents.
Place pie on the prepared sheet pan and cover with foil. Bake for 30 minutes. Remove foil and bake an additional 20-30 minutes until crust is golden brown and filling is visibly bubbling through the vents.
In a small saucepan, melt the butter. Add the brown sugar and heavy cream and bring to a boil. Cook for 1 more minutes. Drizzle on top on the cooked pie and sprinkle with pecans. Return pie to oven and bake for 3-4 minutes, just until praline sauce is bubbly.
Remove and let cool at least 30 minutes before serving. Store leftovers in the fridge.
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