Last Friday, my office had a pie contest in celebration of Thanksgiving. Having just gotten a beautiful Kitchenaid stand mixer at my bridal shower, I was so excited to try out a new pie recipe – this time with the dough from scratch too. My original choice was to try out a bourbon cherry pie, but unfortunately cherries are out of season and Publix didn’t have any good choices for canned pie filling. So I settled for a twist on a classic, and one perfect for Thanksgiving, with my apple praline pie.
Apple Praline Pie
- 2 and 2/3 cups all-purpose flour
- 1 tsp salt
- 1 cup vegetable shortening
- 8 TBSP cold water
- 1 cup sugar
- 1 cup chopped pecans
- 1/3 cup all-purpose flour
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp salt
- 8 green apples
- 3 TBSP unsalted butter
- 1/4 cup light brown sugar
- 1/3 cup chopped pecans
- 2 TBSP half and half
In a stand mixer bowl, mix 2 2/3 cups flour and 1 teaspoon salt. Add in your shortening a little at a time. Turn on the mixer at a low speed and add in the cold water, 1 tablespoon at a time, until the dough comes together and the pastry starts to come away from the side of the bowl.
On a floured surface, divide you dough in half and flatten into 2 rounds. Wrap the dough in wax paper or plastic wrap and refrigerate for about 45 minutes.
Peel your green apples and slice them thin. In large bowl, mix the sugar, pecans, 1/3 cup flour, cinnamon, nutmeg and 1/4 teaspoon salt. Add in the apples and toss together.
Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than your pie plate. I rolled mine on my wax paper and then carefully flipped the wax paper over my pie plate. Otherwise, you can fold the pastry lightly into fourths and place into the plate, then unfold. Press the pastry dough firmly against the bottom and sides.
Spoon in your filling and top with the 3 tablespoons of butter. Trim overhanging edge of pastry 1/2 inch from rim of pie plate.
Roll the other round of pastry for the top of the pie. Place over the top of the filling and trim the overhanging edge. Fold and roll or crimp the edges of the pie to seal it. Cut a couple slits into the top so steam can escape while it cooks.
Cover with aluminum foil and bake for 50 minutes. Then remove the foil and cook for an additional 10 minutes for the crust to brown.
During those last 10 minutes, in a small sauce pan, add the brown sugar, 1/3 cup pecans and the half-and-half. Cook on low until the sugar is melted. Spoon over the hot pie and serve warm.
The pralines add a nice crunch to this classic apple pie. And the caramel sauce, nutmeg, and cinnamon really bring out those perfect fall flavors. Serve with some vanilla ice cream and you’ve got yourself a new holiday favorite!
Happy Thanksgiving, everyone! I hope you all have a fun and safe holiday with your friends and family full of lots of delicious food!
Until next time!