Praline Apple Cream Pie Recipes

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Sprinkle with vinegar. Gradually add water, tossing with a fork until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge., In a large bowl, toss apples with the ginger ale, lemon juice and vanilla. Combine the 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 a small saucepan over medium heat, melt butter. Stir in brown sugar; cook and stir until mixture comes to a boil and sugar is dissolved. Stir in pecans; cook 1 minute longer. Remove from the heat; stir in cream and vanilla. Immediately pour over pie. Bake 3-5 minutes longer or until topping is bubbly. Cool on a wire rack.

Steps:

• Heat oven to 450 degrees. Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan. (Refrigerate remaining pie crust for later use.) Bake for 6 to 8 minutes or until very light golden brown. Remove from oven. Cool completely. Reduce heat to 350 degrees.
• Combine the flour, sugar and cinnamon in a small saucepan and blend well. Add the apple slices, toss lightly to coat. Cover and cook over medium heat about 20 minutes or until apples are tender, stirring occasionally. Spoon the mixture evenly into the cooled, baked crust.
• To make the topping, combine 1/2 cup sugar, brown sugar, cornstarch and salt in a medium-size saucepan; blend well. Gradually stir in half-and-half. Add margarine. Cook over medium heat until mixture begins to thicken, about 10 minutes, stirring constantly. Stir in vanilla. Carfully pour topping over apple filling. Arrange pecan halves over topping. Sprinkle with nutmeg. Bake at 350 degrees for 35 to 40 minutes or until filling has puffed areas and crust is golden brown. Cool completely. Store in refrigerator.

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, combine apples, sugar, flour, apple pie spice and salt; toss lightly.
• Put one of the pie crusts in a pie pan, then spoon mixture into pastry lined pan.
• Dot with butter.
• Top with second crust; seal and flute edges. Cut vents in several places.
• Bake 50-55 minutes or until apples are tender and crust is lightly browned.
• Remove from oven and cool slightly while making the Praline topping.
• Praline Topping:
• In a small saucepan melt butter.
• Stir in brown sugar and cream.
• Heat to boiling; remove from heat and add pecans.
• Spread topping on top of baked pie.
• Place pie on a baking sheet and return to oven.
• Bake in oven for 5 minutes or until the topping is bubbling.
• Remove pie from oven and cool pie at least 1 hour before serving.

Steps:

• In medium bowl, mix 2 2/3 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. 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).
• 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.
• Heat oven to 425°F. 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.
• In large bowl, mix granulated sugar, 2/3 cup of the pecans, 1/3 cup flour, the cinnamon, nutmeg and 1/4 teaspoon salt. Add apples; toss to coat. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Trim overhanging edge of pastry 1/2 inch from rim of pie plate.
• 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.
• 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.
• 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. Spread over hot pie. Serve warm.