Apple Praline Pie

One of my favorite things about this time of year is making apple pie! After all, what is more American than apple pie?? ;)

This pie is typically made later in the season, but since we use Gravenstein apples, we get to enjoy it now. :)

Fresh Gravenstein Apples

 

Gravenstein apples are a rare variety that are not found in grocery stores because of their not keeping well. We have the blessing of picking our own from a farm in our neighborhood.

 

 

Apple Praline Pie

 

 

 

Ingredients:

 

 

For the crust:

 

2 1/2 cups all-purpose flour, divided use

2 tablespoons sugar

1 teaspoon salt

1 1/2 sticks unsalted butter, cut into 1/4-inch cubes and chilled

1/2 cup vegetable shortening, cut into 4 pieces and chilled

1/4 cup vodka*, chilled

1/4 cup ice water

 

 

For the filling:

 

8 cups peeled, cored, and thinly sliced apples*

1 cup granulated sugar

1/4 cup all-purpose flour

3/4 teaspoon ground cinnamon

1/4  teaspoon salt

1/8 teaspoon ground nutmeg

1/2 stick of butter

 

 

For the topping:

 

1/2 stick of butter

1/2 cup brown sugar, packed

2 tablespoons heavy cream

1/2 cup pecans, chopped

 

 

Directions:

 

 

For the crust:

 

1) Process 1 1/2 cups of the flour, sugar, and salt together in a food processor until combined. Scatter the butter and shortening over the top and pulse until incorporated and mixture begins to form uneven clumps with no remaining floury bits, about 10 pulses.

 

2) Scrape down the work-bowl and redistribute the dough evenly around the processor blade. Sprinkle the remaining 1 cup of flour over the dough and pulse until the mixture has broken up into pieces and is evenly distributed around the bowl, about 4-6 pulses.

 

3) Transfer the mixture to a medium bowl. Sprinkle the vodka and water over the mixture. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together.

 

4) Divide the dough into 2 even pieces, Turn each onto a sheet of plastic wrap and flatten into a 4-inch disk. Wrap each piece tightly in the plastic wrap and refrigerate for 1 hour. Before rolling out the dough, let it sit on the counter to soften slightly, about 10 minutes.

 

 

For the filling:

 

1)  In a large bowl, combine all filling ingredients except for the butter. toss lightly and let stand for 10 minutes.

 

Assembly:

 

1) Lay one of the disks of dough on a lightly floured counter and roll the dough outward from its center into a 12-inch circle. Between every few rolls, give the dough a quarter turn to help keep the circle nice and round. :) Loosely roll the dough around the rolling pin, and then gently unroll it over a 9-inch pie plate.

 

2)  Lift the dough and gently press in into the pie plate, letting the excess hang over the plate.  

 

3) Spoon the prepared pie filling into the dough-lined pie plate. Dot with the 1/4 cup of butter, top with the second pie crust (repeat step 1 for rolling), and seal and flute edges. Cut 8 slits in several places on the top crust.

 

4) Bake for 30 minutes at 425⁰ F. Place a ring of foil around the edges of the pie to prevent overbrowning and bake for about 20-30 more minutes, until the filling is bubbly and the apples are to your desired tenderness.

 

 

For the praline topping:

 

 1) While your pie is baking, make the praline top. Melt the butter in a small saucepan on the stove. Once melted, add brown sugar and heavy cream. Heat to boiling, stirring often. Add the chopped pecans and remove from the heat.

 

2) When the pie has 5 more minutes of baking time, set it on a foil-lined baking sheet to catch any drips. Pour the topping evenly over the pie, keeping the topping an inch or two from the edge. Return to the oven to bake the last 5 minutes.

 

3) Cool pie for several hours before serving (with vanilla ice cream if desired).

 

 

 

 

Tips:

 

*The vodka in this pie dough imparts no flavor. It evaporates out, leaving a very flaky crust.

 

*A great product for preparing apples is the Apple Peeler, Corer, Slicer, which can be purchased on Amazon.com. :)

 

*Don't worry if your outcome is an ugly pie crust. The praline top covers it! A troublesome pie crust can be a precursor to a great pie. :)

 

My Mom with a pumpkin pie and an apple praline pie in 1991. :)





 

Crust from: America's Test Kitchen Family Baking Book

 

Enjoy! :)

 



Love,

 

Ava Katherine<3