Apple Praline Pie

By carvalhohm

Ingredients

• FILLING:
• 1-3/4 cups all-purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 cup cold butter, cubed
• 1 teaspoon cider vinegar
• 4 to 6 tablespoons cold water
• 6 cups thinly sliced peeled tart apples
• 1 tablespoon ginger ale
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 3/4 cup sugar
• 1/4 cup all-purpose flour
• 3 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons butter
• TOPPING:
• 1/4 cup butter, cubed
• 1/2 cup packed brown sugar
• 2/3 cup Diamond of California® Pecan Halves
• 2 tablespoons heavy whipping cream
• 1/2 teaspoon vanilla extract

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

In large bowl, combine flour, sugar and salt; cut in butter until crumbly. Sprinkle with vinegar. Gradually add water, tossing with fork until dough forms ball.

Divide dough in half so that one portion is slightly larger than other. Roll out larger portion to fit 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge.

In large bowl, toss apples with ginger ale, lemon juice and vanilla. Combine sugar, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Spoon into crust; dot with butter.

Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.

Bake at 400° for 55-65 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary.

Meanwhile, in small saucepan over medium heat, melt butter. Stir in brown sugar; cook and stir until mixture comes to boil and sugar is dissolved. Stir in pecans; cook 1 minute longer. Remove from heat; stir in cream and vanilla. Immediately pour over pie. Bake 3-5 minutes longer or until topping is bubbly. Cool on wire rack.