This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Caramel Cream Praline Apple Pie
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- #15657
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
Crust
3 cups all-purpose flour
2 teaspoons salt
1/2 cup shortening
1/2 cup milk
1 teaspoon baking powder
1/2 cup oil
Praline Filling
8 apples (baking apples)
2 tablespoons flour or cornstarch
1/2 cup butter
2/3 cup brown sugar
1/2 cup heavy sweet cream
Caramelized Pecan and Crumb Topping
1 cup chopped pecans
1/4 cup butter
1/4 cup brown sugar
Crumb Topping
1/2 cup butter
1/2 cup flour
1/4 cup white sugar
directions
For Crust: Combine flour and salt in 1 quart sized bowl. Combine in a 2-cup measuring cup the milk and baking powder. Add oil to milk mixture. Pour liquids into flour mixture. With fork, stir until just blended and form a ball.
Divide into 2 balls to make crusts. For best results, roll out between 2 large pieces of plastic wrap. When crust circle is large enough to fit into a 9 inch Pyrex pie plate. Fold in half, remove bottom piece of plastic wrap and position in half of the pie plate and unfold to fit evenly into a pie plate. Press in and remove top layer of plastic wrap. Fold crust edges under and flute edges. Set aside.
For Filling: Peel, core and slice apples and place in a large bowl. In a medium saucepan, combine butter, brown sugar and flour. Place on stove over medium heat, stir until mixture bubbles. Add heavy cream. Stir constantly until mixture returns to a boil. Remove from heat. Pour over sliced apples until coated and set aside.
For Caramelized Pecan and Crumb Topping: Put nuts, sugar and butter in small saute pan over medium heat and stir until caramelized. Remove from heat and pour out on parchment paper to cool.
For Crumb Topping: Cut in all three ingredients with pie blender to make a coarse crumb consistency. Pour coated apples into prepared crust. Sprinkle caramelized pecans over apples. Sprinkle crumb topping over apples and caramelized pecans.
Place in a 325 degrees F oven and place a tinfoil tent over pie to prevent crust from becoming too brown before apples are tender in the middle. Bake for 1 hour. Remove tin foil tent last 10 minutes of baking. Cool on wire rack completely.
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nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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reviews & comments
July 8, 2013
This is probably the best apple pie I've ever made. Or, ever eaten! The nut topping is addicting so becareful not to sample too much or else you might not have any left for the pie.
December 22, 2007
This is delicious! It was a hit with everybody I shared it with. I made it for Thanksgiving dinner with my family. It's not too heavy and it has the perfect sweetness. I'm making it again for Christmas dinner. :o)