So whos been apple picking this season? I love finding the perfect day when the sun is shining, the sky is the perfect shade of blue and the air is a bit crisp. Heaven! If youre looking for the perfect recipe for all those fresh-picked beauties, heres one of my favorites. The praline topping is incredible! Buy it: bit.ly/1bHgkJU Make it: See below or click bit.ly/1fEdmsz APPLE PRALINE PIE CRUST 3 cups flour 1/2 teaspoon salt 2 1/2 sticks unsalted butter, cut into small pieces and chilled 1 teaspoon cider vinegar 2/3 cup water FILLING 6 Granny Smith apples, cored, peeled and sliced ¼-inch thick ½ cup sugar ¼ cup flour ½ teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon salt 1 teaspoon lemon juice PRALINE TOPPING ¼ cup unsalted butter 1/2 cup brown sugar 2 tablespoons heavy cream 1 1/2 cups pecans Preheat oven to 350 degrees. In a large temp-tations bowl, combine the flour and salt. Using a pastry cutter or your fingers, cut the butter into the flour until it resembles coarse meal. Add the vinegar and half the water, tossing with a fork to incorporate. Continue adding water and tossing until the dough just comes together. Transfer to a work surface and pull dough together into two rounds. Wrap in plastic and refrigerate for 20 minutes. On a lightly floured work surface, roll each round of dough into a 14-inch circle. Transfer one round of dough to the temp-tations 9 pie dish, and set aside. In a large temp-tations mixing bowl, toss the apple slices with sugar, flour, cinnamon, nutmeg, salt and lemon juice. Transfer apples to the prepared pie crust. Top with the remaining dough round. Fold the dough under around the edge of the pan, and press top of crust into fluted edge of the pie plate. Cut two small vents in the top and bake for 50 minutes. About 5 minutes before pie is done, in a small saucepan melt the butter for the praline topping. Add the sugar and heavy cream, and slowly bring the mixture to a boil. Stir in the pecans, and then spread mixture over the top of the pie. Bake pie 5 more minutes. Remove pie from oven, and let cool completely before serving.
Posted on: Wed, 24 Sep 2014 19:00:00 +0000
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