Praline Carmel Apple Pie

Makes 10 servings

Shannon, Joseph & I traveled to Eckerts and picked apples from the orchard then came home and made mini pies for us and the neighbors. They were so delicious, I decided to make this my signature Thanksgiving Apple Pie Recipe!

ingredients

2-crust pie pastry (recipe below)
1 1/2 pounds Golden Delicious apples, peeled, cored and sliced
1 1/2 pounds Fugi apples, peeled, cored and sliced (we used Jonagold)
2/3 cup granulated sugar
3 Tablespoons flour
2 teaspoons ground cinnamon
Dash salt
1/2 cup butterscotch caramel ice cream topping
Praline Filling (recipe below)

directions

Pie Instructions

1
Fit one pastry crust into 10-inch deep-dish pie plate; set aside.
2
In large bowl, combine apples. In small bowl, combine sugar, flour, cinnamon, and salt. Sprinkle over apples; toss until well mixed. Place half of the apples into unbaked pie crust. Top with half the butterscotch topping and half the Praline Filling. Repeat layers.
3
Roll out remaining pastry dough; cut into 1/2-inch wide strips. Weave strips over filling to make lattice top (see “Lattice Tips” below). Press ends of strips into crust rim; crimp edges. Cover outer edge of pie crust with foil; place on jelly roll pan. Bake in 375°F over for 40 minutes. remove foil and bake until crust is golden brown and filling is bubbly, about 20 to 25 minutes. Cool on wire rack at least 30 minutes before serving.

Pastry Pie Crust Recipe

1
*2-crust pie recipe; for single pie crust, halve recipe.
2
*Handle as little as possible.
3
2 cups flour
4
2 teaspoons sugar
5
1 teaspoon salt
6
16 Tablespoons butter, chilled and cubed
7
6 Tablespoons ice water
8
In work bowl of food processor fitted with steel knife blade, combine flour, sugar, and salt; pulse to combine. Add butter; pulse until mixture is evenly combined and resembles coarse meal. Sprinkle water over dough; pulse just until dough begins to cling together. Shape dough into two discs; wrap in plastic and chill at least 30 minutes.
9
On lightly floured surface, roll pastry dough into 12-inch circle; fit into 9- or 10-inch deep-dish pie plate and crimp edges. Fill unbaked pie crust and bake according to recipe directions.
10
Bake Pie Crust: Bake in 400°F oven until golden brown, about 8 to 10 minutes.
11
*TIP: to freeze, wrap disc of dough in plastic and place in 1-gallon freezer-weight releasable plastic bag. Freeze for up to 3 months.

Praline Filling Recipe

1
Makes about 1 cup.
2
1/2 cup firmly packed brown sugar
3
1/2 cup chopped pecans
4
1/3 cup flour
5
1/4 cup butter, melted
6
In medium bowl, combine all ingredients; stir until well mixed. Sprinkle over pie as directed.

Lattice Tips

Roll pastry dough into 12-in circle; use ruler to cut into 1/2-inch-wide strips. Place the 2 longest strips across top of pie forming X in center. Alternately place strips vertically and horizontally across per to weave lattice, using longer strips toward center of pie.

notes

We used an egg wash to make lattice stick to bottom pie crust and to glaze the top of the pie. We then sprinkled with coarse sanding sugar. We made into mini pies and baked for about 35-40 minutes. Halfway into baking, we need to cover tops with foil.

Source: everbody COOKS, Dierbergs Markets, Inc.