Praline Apple Pie
Apple Pie with a Praline Topping
Is there anything that smells better than an apple pie baking in the oven? When that apple cinnamon scent permeates the air it makes me smile; and the anticipation of a warm slice of pie with vanilla ice cream dripping down the sides intensifies. No wonder apple pie is the quintessential all American dessert.
Since apples are at their peak in the fall, it is a perfect time to bake a pie.
According to Linda Stradley, author of What’s Cooking America, the apple pie, even though it has not always looked like the pie of today, has been in existence since the middle ages. In the 14th century, the apple pie wasn’t made with sugar; and the crust, called a coffin, was not meant to be eaten. By the 16th century, sugar was more readily available and the coffin was eaten. A cookbook, entitled A Proper Newe Booke of Cokerye, contained a recipe for making “pyes of grene apples.” By the 18th century, the apple pie as we know it was made in America.
I adapted the recipe for Apple Praline pie from a 1st place winner in the Wisconsin State Fair. The original recipe called for Pillsbury refrigerated pie crust; and I substituted a cream cheese crust. I increased the amount of flour and used a combination of cinnamon and nutmeg rather than apple pie spice. I toasted the pecans for extra flavor.
- 6 cups peeled and sliced apples. – I used half Granny Smith and half Macintosh
- ¾ cup granulated sugar
- 1/3 cup all- purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon freshly grated nutmeg
- 2 tablespoons butter
- Rose Beranbaum’s recipe for cream cheese pie crust
- ¼ cup unsalted butter
- ½ cup packed light brown sugar
- 2 tablespoons heavy cream
- ½ cup chopped toasted pecans
Directions for making the Apple Praline pie can be found on Food.com.