Recipe by Juenessa
This won 1st place at the 2003 Wisconsin State Fair, contributed by Rebecca Trongard.
Top Review by LizAnn
loved this pie! The praline topping turned an ordinary apple pie into something you would see at a nice bakery. I only used 2/3 cup sugar in the filling and would probably cut that back even more. Also, since the instructions say to slice the apples thin, the cooking time was too long. I felt the apples were overdone. But the overall result was wonderful. Thanks for sharing!
- 6 cups peeled and thinly sliced apples
- 3⁄4 cup granulated sugar
- 1⁄4 cup all-purpose flour
- 2 teaspoons apple pie spice
- 1⁄4 teaspoon salt
- 2 tablespoons butter
- 1 (15 ounce) package refrigerated pie crusts, Pillsbury recommended
- 1⁄4 cup butter
- 1⁄2 cup firmly packed brown sugar
- 2 tablespoons whipping cream
- 1⁄2 cup chopped pecans
Directions See How It's Made
- 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.