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Apple Praline Pie
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Prep Time:
30 minutes
Total Time:
2 hours 15 minutes
Sweet apple pie with brown sugar, spices, and pecans.
Ingredients:
  • 2 2/3 cups Gold Medal™ all-purpose flour
  • 1 cup shortening
  • 7 to 8 tablespoons cold water
  • 1 cup granulated sugar
  • 1 cup chopped pecans
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 8 cups thinly sliced peeled tart apples (7 medium)
  • 3 tablespoons butter or margarine
  • 1/4 cup packed brown sugar
  • 2 tablespoons half-and-half
Instructions:
  • In a medium bowl, combine 2 2/3 cups of flour and 1 teaspoon of salt. Use a pastry blender or two knives to cut in shortening until the mixture resembles small peas. Gradually add cold water, 1 tablespoon at a time, and mix with a fork until the dough is moistened and almost forms a ball (add 1 to 2 more teaspoons of water if needed).
  • Form the pastry into a ball, then split it into two halves and shape each half into a flat round on a floured surface. Wrap them in plastic wrap and chill in the refrigerator for about 45 minutes until the dough is firm but still easy to work with. This chilling process helps the shortening solidify slightly, resulting in a flakier pastry once baked. If left in the refrigerator for a longer period, allow the pastry to soften a bit before rolling it out.
  • Preheat oven to 425°F. Roll out one pastry round with a floured rolling pin until it's 2 inches larger than a 10-inch glass pie plate. Fold the pastry into fourths, then place it in the pie plate. Gently unfold and fit the pastry into the plate, pressing firmly against the bottom and sides.
  • Combine granulated sugar, 2/3 cup pecans, 1/3 cup flour, cinnamon, nutmeg, and 1/4 teaspoon salt in a large bowl. Add apples and mix well. Transfer the mixture into the pastry-lined pie plate. Sprinkle butter over the apples and gently trim excess pastry, leaving a 1/2-inch border from the rim.
  • Roll out another round of pastry into an 11-inch circle. Fold it into fourths and make small cuts to allow steam to escape. Gently lay the pastry over the filling, leaving a 1-inch overhang. Fold the edges under and press to seal, creating a decorative crust. Cover the edge with a 2- to 3-inch strip of foil to avoid over-browning.
  • Bake for 50 to 60 minutes until the crust is golden brown and the juices start bubbling through the slits in the crust, removing the foil for the last 15 minutes of baking.
  • In a 1-quart saucepan, combine brown sugar, the remaining 1/3 cup of pecans, and half-and-half. Cook over low heat, stirring constantly until the sugar is melted. Drizzle over the hot pie and serve warm.

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