Praline Caramel Apple Pie
- Sally’s Favorite Pastry for 2-crust pie (double the recipe on this Web site)
- 1 1/2 lbs golden delicious apples, peeled, cored, and sliced
- 1 1/2 lb fuji apples, peeled, cored, and sliced
- 2/3 c granulated sugar
- 3 T flour
- 2 t ground cinnamon
- dash salt
- 1/2 c butterscotch caramel ice cream topping
- Praline Filling (recipe follows)
Fit one pastry crust into 10-inch deep-dish pie plate; set aside.
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.
Roll out remaining patry dough; cut into 1/2-inch-wide strips. Weave strips over filling to make lattice top. Press ends of strips into crust rim; crimp edges. Cover outer edge of pie crust with foil; place on jellyroll pan. Bake in 375 oven 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.
Makes 10 servings
* calories 561 * fat 28 g * cholesterol 46 mg * sodium 492 mg * carbohydrate 77 g * fiber 3 g *
Praline Filling:
- 1/2 c firmly packed brown sugar
- 1/2 c chopped pecans
- 1/3 c flour
- 1/4 c butter, melted
In medium bowl, combine all ingredients; stir until well mixed. Sprinkle over pie as directed. Makes about 1 cup.