I have been making my Praline Topped Apple Pie for years. I remember the time when my children were home from college and one of their college friends thought that the pie was one of those decorative apple plates. That tells you how beautiful this pie is when finished. I can also tell you it tastes as good as it looks. I have a crank apple-peeler slicer corer that I use and it makes preparing this pie very easy. I also like to use silicone pie crust protectors to prevent the edges from browning too quickly. I also prefer Granny Smith apples, they are a bit firmer and I think the perfect apple for this pie.

Praline Topped Apple Pie

Servings 8

Ingredients

2 pie crusts for double crust pie
Apple Filling
6 medium apples, peeled, cored and sliced
3/4 cup sugar
1/4 cup flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoon butter
Topping
1/4 cup butter
1/2 cup firmly packed brown sugar
2 tablespoons half and half
1/2 cup chopped pecans

Instructions

Preheat oven to 425 degrees. Line a 9-inch pie plate with the bottom crust. In a medium bowl, combine the apples, sugar, flour, cinnamon and salt. Mix well and carefully sppon into the crust-lined pan. Dot with the 2 tablespoons of butter. Top with the second crust, seal edges and flute. Cut slits in several places in the top crust. Bake at 425 degrees for 35 to 45 minutes until the crust is golden brown. Cover the edges to prevent excessive browning. Prepare the topping prior to the pie coming out of the oven To make the topping - in a small saucepan, melt the butter, add the brown sugar, half and half and pecans. Slowly bring to a bowl, then remove from heat. Remove the pie from the oven after it is golden brown and place on a baking sheet. Spread the topping over the pie and return to the oven; bake an additional 2 - 3 minutes until topping bubbles. Cool pie at least one hour prior to serving.

Praline Topped Apple PIe