Apple Praline Pie

Thinly sliced apples baked in a buttery pie crust with pecan praline topping.

Ingredients

• 7 cups thinly sliced peeled baking apples
• 1 cup sugar
• 6 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg
• Pastry for double-crust pie (9 inches)
• 3 tablespoons apple cider
• 2 tablespoons butter, melted

Praline Topping

• 2 tablespoons butter
• 1/4 cup packed brown sugar
• 1 tablespoon light cream
• 2 tablespoons apple cider
• 1/2 cup chopped pecans

How to make it  1 hour, 15 minutes



• 1

  In a bowl, mix apples, sugar, flour, cinnamon and nutmeg. Line pie plate with bottom crust; brush well with apple cider.
• 2

  Add apple mixture; pour any remaining cider over all. Drizzle with butter. Top with second crust; flute edges to seal. Cut slits in top. Bake at 350°F for 50 minutes.
• 3

  Meanwhile, for topping, melt butter in a small saucepan. Add brown sugar, cream and cider; slowly bring to a full rolling boil, stirring occasionally. Remove from the heat and stir in pecans.
• 4

  Remove pie from oven and place on a baking sheet; pour topping over pie. Return to the oven for 5-10 minutes or until topping bubbles. Cool at least 1 hour before serving.