Monday, January 19, 2009

Apple Pie Recipe - Part Two

Praline  Taffy Apple Pie

Pie crust for a two crust pie

For the praline layers:
1/2 c. brown sugar, packed
1/2 c. chopped pecans
1/3 c. all purpose flour
1/4 c. unsalted butter, melted

Combine, mix well and set aside.

3 T.  all purpose flour
2 t. cinnamon
1 t. fresh lemon juice
dash salt
2/3 c. granulated sugar
6 c. thinly sliced, peeled apples  (I used a mixture of Granny Smith and Gala)
10 caramels, cut in half
half and half, light cream or milk
coarse sugar for sprinkling  (I used Turbinado for this pie, however, I usually use coarse white sugar)

Prepare crust, roll out and fit into a 9" pie pan. Set aside.

Place sliced, peeled apples into a large mixing bowl.  Combine sugar, 3 T. flour, cinnamon, lemon juice and salt.  Blend and toss with apples.

Transfer 1/2 of the apples to prepared pie crust.  Top with 1/2 of the praline and all of the caramels.  Repeat with remaining apples and praline.

Roll out top crust, place over pie.  Cut slits or decorative shapes in crust.  Flute edge.  Brush top with the half & half, cream or milk.

Sprinkle with sugar, if using.

Cover edges with foil.  Bake in preheated 375 degree oven for 25 minutes.  Remove foil, bake an additional 20-25 minutes or until apples are tender and crust is nicely browned.  Serve warm.  Serves 8-10

Leave me a comment here if you make this pie.  I'd love to know what you think of it.  If you have any questions, feel free to email me or ask them here.

Blessings and Happy Baking!

Charlene
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2 comments:

Anonymous said...

Thanks for sharing your recipes. I love your blog!
Pam

Charlene said...

Thanks for all the "sweet" :-) comments, Pam! Let me know if you like the pie.