Apple-Praline Pie

posted by luvcookin 11-17-98 7:09 PM

Apple-Praline Pie

1 (15-ounce) package refrigerated piecrusts
6 Granny Smith apples, peeled, cored, and sliced
1 teaspoon grated lemon rind
1/3 cup plus 3 tablespoons light corn syrup, divided
1/4 cup plus 1 tablespoon butter, melted and divided
3 tablespoons sugar
1/4 cup all-purpose flour, divided
1 teaspoon apple pie spice
1/2 cup firmly packed light brown sugar
1/3 cup chopped pecans or walnuts

Preheat oven to 425 F and fit 1 piecrust into a 9-inch pieplate according to package directions.

Arrange apple slices in piecrust, and sprinkle with lemon rind. Set aside.

Combine 1/3 cup corn syrup, 2 tablespoons butter, 3 tablespoons sugar, 2 tablespoons flour, and apple pie spice. Pour over apple slices.

Combine remaining 3 tablespoons corn syrup, remaining 3 tablespoons butter, remaining 2 tablespoons flour, brown sugar, and pecans. Spoon 1/3 cup mixture over apple slices.

Unfold remaining piecrust. Cut 2 to 3 desired shapes from center, using a cookie cutter. Reserve cutouts.

Place piecrust over filling; fold edges under, and crimp.

Brush cutouts with water, and attach to top of pie. Place on a baking sheet.

Bake at 425 for 25 minutes; remove from oven, and dollop with remaining brown sugar mixture.

Reduce heat to 350, and bake 10 more minutes. Cool completely. Makes 1 (9-inch) pie.


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