Apple Pecan Praline Pie

Submitted by Kittencalrecipezazz

"This apple pie is amazing! I make it all the time."

 

• Ready In: 2hrs 10mins
• Ingredients: 11
• Yields: 1 9inch deep dish pie

ingredients

• 1 unbaked pie shell
• 2 lbs granny smith apples, peeled cored, and cut into 1/2 inch slices
• 1 1⁄2 cups finely chopped pecans (about 6-oz)
• 2 tablespoons cornstarch
• 3⁄4 teaspoon cinnamon (can use more)
• 4 eggs, slightly beaten
• 1 cup packed dark brown sugar (light is okay too)
• 1 cup dark corn syrup
• 6 tablespoons butter, melted (no substitutions)
• 2 teaspoons vanilla
• pecan halves, for the top of pie

directions

1. Preheat oven to 350 degrees.
2. Prepare a 9" deep-dish pie plate.
3. Set oven rack to lowest position.
4. Prepare pie crust.
5. Wrap in plastic wrap; refrigerate for at least 20 minutes.
6. Roll out the pie dough into a 14" circle; fit into a 9" deep-dish pie pan; trim and flute the edge.
7. Refrigerate the pie dough while preparing the pie ingredients.
8. In a bowl, combine apples, pecans, cornstarch and cinnamon; spoon into the prepared pie shell.
9. Cover completely with foil; bake for 45 minutes.
10. Meanwhile, while pie is baking, stir together, eggs, sugar, cornsyrup, butter and vanilla until smooth.
11. After baking for 45 mins, remove the foil from the baked pie.
12. Slowly pour the sugar mixture over apples.
13. Bake, uncovered for 55 mins, or until top is browned, and the filling is set.
14. Cool on rack.
15. Garnish with Pecan halves if desired.
16. Serve with whipped cream or icecream.

Reviews

[Ron Harrison]

Excellent pie. I guesstimated the apples weight and I think I may have gone over 2lb. I had a lot left over. I filled the deep dish pie pan and baked. When I poured the liquid in I had too much of that as well. Don't know what happend there, but the end result is REALLY GOOD!! Next time I will chop up the apple slices a little more and see what happens.

 

[William Uncle Bill]

Hi KITTENCAL; I had a very big problem deciding how to rate this recipe. After having the first piece, I couldn't believe that the pie was so good. So, after having the second piece, it was very apparent that the recipe deserved a minimum of 5 stars. The pie set beautifully, the crust was not soggy, the apples were slightly crisp, pie was not too sweet and when I flooded it with whipping cream, well what can I say. However, I decided to try the pie with a Graham wafer/Vanilla wafer/Pecan mixture. After lining the deep pie plate with the mixture, I placed it in the freezer for about 1/2 hour to set. Oh yes, I sliced the apples a bit thinner, then sprinkled them with lemon juice, covered the apples and let them sit overnight. The next day, they were so white and had a slight lemony taaste. I also added 1/4 teaspoon of freshly grated Nutmeg to the mixture. Thank you for sharing such a delightful Apple Pie Dessert. This is definitely a repeat many more time. "Uncle Bill"