Apple Praline Pie

Name: Apple Praline Pie
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters packed brown sugar; 3 Tbsps butter or margarine; 79 milliliters Gold all-purpose flour; 631 milliliters Gold all-purpose flour; 237 milliliters granulated sugar; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 2 Tbsps half-and-half; 237 milliliters chopped pecans; 0 teaspoons salt; 1 teaspoon salt; 237 milliliters shortening; 2 liters thinly sliced peeled tart apples (7 medium); 7 Tbsps cold water

Apple Praline Pie might be just the dessert you are searching for. One serving contains 715 calories, 6g of protein, and 40g of fat. This vegetarian recipe serves 8. From preparation to the plate, this recipe takes about 2 hours and 15 minutes. A mixture of salt, pecans, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

In medium bowl, mix 2 2/3 cups flour and 1 teaspoon salt.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Bowl

Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.

Ingredients you will need

Shortening

Peas

Equipment you will use

Blender

Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Ingredients you will need

All Purpose Flour

Water

Equipment you will use

Bowl

Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Ingredients you will need

Shortening

Dough

Wrap

Equipment you will use

Plastic Wrap

Heat oven to 425F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Ingredients you will need

Roll

Equipment you will use

Rolling Pin

Oven

In large bowl, mix granulated sugar, 2/3 cup of the pecans, 1/3 cup flour, the cinnamon, nutmeg and 1/4 teaspoon salt.

Ingredients you will need

Granulated Sugar

Cinnamon

Nutmeg

Pecans

All Purpose Flour

Salt

Equipment you will use

Bowl

Add apples; toss to coat. Spoon into pastry-lined pie plate.

Ingredients you will need

Apple

Cut butter into small pieces; sprinkle over apples. Trim overhanging edge of pastry 1/2 inch from rim of pie plate.

Ingredients you will need

Apple

Butter

Roll other round of pastry into 11-inch round. Fold into fourths and cut slits so steam can escape. Unfold pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.

Ingredients you will need

Roll

Equipment you will use

Aluminum Foil

Bake 50 to 60 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking.

Ingredients you will need

Crust

Juice

Equipment you will use

Oven

Aluminum Foil

In 1-quart saucepan, place brown sugar, remaining 1/3 cup pecans and the half-and-half. Cook over low heat, stirring constantly, until sugar is melted.

Ingredients you will need

Brown Sugar