Prep 25 mins
Cook 1 hr
This won 1st place at the 2003 Wisconsin State Fair, contributed by Rebecca Trongard.
- 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
- 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.
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!